I am learning to like tofu more and more. The key is developing some texture and/or having it absorb a marinate.Jump to Recipe
Tofu can be treated like most other proteins. In this recipe, the tofu was dredged with gluten free flour and pan fried in a wok. This cooking method creates a crispy exterior on the tofu. Alternatively, if the tofu is placed in a marinate, the tofu absorbs the flavors better than meat because it is like a sponge. Some examples of my marinated tofu recipes include:
To make Asian recipes, it is best if you can find an Asian grocery store. You can also order hard to find ingredients on line. You can also buy prepared sauces at your regular grocery store. But if you enjoy, as I do, making recipes mostly from scratch and with native spices, you need to go out searching. In this recipe, I have used ground sichuan flakes, gochujang (a Korean condiment), mirin – Chinese cooking wine – and a soy sauce with writing that I have no idea what it says.
My recipe has a lot of ingredients in it but it comes together quickly. The tofu is fried first in oil to get that crisp exterior. The tofu is then removed and drained on a paper towel. The vegetables are cooked next with the liquid added in in phases. Once the sauce begins to thicken, the tofu is added back in to get coated with the sauce. The dish is finished with green onions for flavor and a color contrast.
The cast of characters.
The sauce ingredients.
Creating the spicy tofu.
The Spicy Asian Tofu plated.
Spicy Asian Tofu
Creating my Spicy Asian Tofu using ingredients best found at an Asian grocery store. Tasty pan fried tofu spiced and sauced for great flavor.
- 1 Package Firm tofu
- 2 Tbsp Potato starch
- 3 Tbsp Canola oil divided
- 1 Whole Red onion diced
- 4 Cloves Garlic minced
- 2 Whole Serranos diced
- 2 Stalks Green Onions 2/3 diced & 1/3 cut in 2" segments
- 1 Tbsp Gochujang
- 2 Tbsp Soy Sauce
- 1 Tbsp Maple syrup
- 2 Tbsp Mirin
- 1 Tbsp White wine vinegar
- 2 Tsp Ground sichuan peppercorns
- 1 Tbsp White sesame seeds
Press the paper towel wrapped tofu for 30 minutes to get out as much water as possible. Then, cut into 1" cubes and place in a bowl. Cover with the potato starch and mix well. Set aside for 30 minutes.
Sauce Ingredients and Dish Development
Combine all the ingredients and mix well. Set aside. Heat 2 tbsp of the oil in the wok. Add the tofu cooking in batches and fry 3 – 4 minutes being sure to cook all sides. Remove from the wok and place on a plate lined with a paper towel.
Add in the remaining oil, with the garlic, red onion and 2/3 of the green onions. Sauté for 2 minutes. Next, add in the mirin and cook for 2 minutes burning off some of the alcohol. Add the rest of the sauce ingredients. Mix well and cook for 2 minutes. Add in the tofu and cover with the sauce. Cook for 2 minutes. Add in the remaining green onions. Cook for 1 more minute. Top with sesame seeds and serve.