I've been making an effort to make more recipes from my ever-growing Foodie To-Do List (over there on the sidebar). When Andy randomly came home the other day with a block of tofu, this dish shot straight to the top of the list.
We sometimes have a hard time making flavorful stir fry sauce from scratch, but this was definitely a winner in that department. An easy, vegetarian-friendly weeknight meal.
Sweet and Spicy Tofu
Adapted from Serious Eats
1 1/2 tbsp peanut oil
1 package (14-ounce) firm tofu
1 red onion, halved and sliced
1 red bell pepper, sliced
1 green jalapeño pepper, seeded and chopped
2 cloves garlic, crushed
1/3 cup hot water
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon cornstarch
1/2 teaspoon crushed red pepper flakes
Rice, for serving
1. Press the tofu and chop into 1/2-inch cubes.
2. Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and stir fry until browned on all sides. Once browned, toss in onion, bell pepper, jalapeno, and garlic; cook until just tender, about 5 minutes.
3. In a small bowl, whisk together the hot water, vinegar, soy sauce, honey, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly. Serve with rice.