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Spicy Simmered Tofu

Source: Food & Wine
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Serves 4
This silky tofu in a thick, spicy sauce is traditionally made with a little pork, but the dish is also delicious without meat. Made with 1 tablespoon of chile paste, the tofu is medium-hot.
2 tablespoons peanut oil or vegetable oil
4 garlic cloves, minced
3 scallions, cut into 1 1/2-inch lengths
1/4 pound boneless pork tenderloin, shoulder or butt, thinly sliced against the grain (optional)
1 tablespoon minced fresh ginger
1 tablespoon or more Hot Chile Paste (see recipe)
3 tablespoons soy sauce
1 pound firm tofu, cut into 1/2-inch cubes and patted dry
1/2 cup chicken or vegetable broth
1/2 teaspoon salt
1 tablespoon cornstarch mixed with 1 tablespoon cold water
Other necessary recipes:
Hot Chile Paste
Set a large wok over high heat until it's very hot. Add the oil and swirl to coat the wok. When the oil is hot, add the garlic and scallions and stir-fry for 30 seconds. Add the pork, ginger and Hot Chile Paste and stir-fry for 30 seconds, pressing the meat and scallions against the side of the wok. Add the soy sauce and stir-fry for 30 seconds.

Add the tofu, broth and salt and bring to a vigorous boil, then lower the heat and simmer for 4 minutes. Add the cornstarch mixture and stir-fry over high heat until the sauce thickens and becomes clear, about 20 seconds. Transfer the tofu to a shallow bowl and serve hot, warm or at room temperature, with a small ladle.


A light but intensely fruity Pinot Noir--served cool--will balance the heat of this tofu dish. Stick with West Coast examples, such as the 1996 Carneros Creek Fleur de Carneros rom California or the 1996 Firesteed from Oregon.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 202
Fat. Total: 11g
Fiber: 2g
Carbohydrates, Total: 11g
Sodium: 1054mg
% Cal. from Fat: 49%
Cholesterol: 18mg
Protein: 16g
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