Spicy Garlic Chili Tofu

Spicy Garlic Chili Tofu

By Exo Team on Jan 24, 2020

Tofu has a very subtle flavor, making it not only a great meat alternative but also adaptable to both savory and sweet dishes. It absorbs flavors well and is often marinated for instill assorted flavors for specific dishes.

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Tofu, sometimes called bean curd, is prepared by coagulating soymilk and then pressing the curds into solid blocks (much like cheese is made.) 

Low in calories, and high in protein, it can be made in a variety of consistencies, including silken, soft, firm, or extra firm. 

Tofu has a very subtle flavor, making it not only a great meat alternative but also adaptable to both savory and sweet dishes. It absorbs flavors well and is often marinated for instill assorted flavors for specific dishes.

Firmer tofu can be soaked in vinaigrettes for salads, in stocks and sauces for savory dishes (like this one), and even (usually in the case of soft or silken), in syrups and fruit-juices for dessert recipes. 

As a ubiquitous ingredient in many Asian cuisines, tofu has been prepared and eaten in China for more than 2,000 years.

block of raw tofu

Ingredients:

  • 2 Tbsp. Thai garlic chili paste
  • 1 piece 2-inch ginger
  • 1 Tbsp. white sesame seeds
  • 1 tsp. salt
  • 8 cloves garlic, skin on
  • 4 Tbsp. sesame oil
  • 2 tsp. soy sauce
  • 1 tsp. red pepper powder
  • ¼ cup Exo Pure Cricket Powder
  • 1 lb. extra-firm tofu, in cubes
  • Green onions, chopped

Instructions: 

Place the 2 tablespoons oil, chilies, ginger, sesame seeds, cricket powder, salt and garlic in blender and pulse 3 or 4 times, or until coarse paste forms.

Heat remaining oil in frying pan over medium-low heat; add the spice paste. Fry for 30 seconds. Add soy sauce, pepper powder, and tofu cubes.

Toss well to coat, cooking for about 2 minutes or until tofu turns slightly golden and crispy.

Serve over steamed jasmine rice, and garnish with chopped green onions. Serves 6. 

 

Chef's Notes: 

Not a fan of the heat? You can substitute Thai Sweet Chili Sauce for the Garlic Chili sauce, for a tangy, sweet bite, without the burn!

If meat-protein is not an issue, brown 4 oz of ground pork, 3 tablespoons Doubanjiang (spicy fermented bean paste), 2 teaspoons Shaoxing wine, and 2 tsp. of sugar along with the tofu cubes, turning this dish into a classic Sichuan (China) dish known as Doubanjiang.

 

For another hot, vegetarian dinner recipe, try our Mushroom and Sage Pasta with Chickpea Meatballs!

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