Food Network Friday: Sweet and Hot Pepper Tofu, Asian- Style

Sweet and Hot Pepper Tofu, Asian-Style

Food Network Friday already? You betcha'! (Imagine wink here.) I'm doing what I can to entertain since I was less than inspired this week. But on with the food.....I promise, it's better than my impersonation.

This recipe is a no brainer. Every vegan knows that tofu and seitan make the very best Asian food. Lose the meat and add some heat and you'll end up with a delicious and satisfying main dish. This dish is no exception.

But, Dear Reader, nothing really jumped out at me this week. I watched a couple of shows, flipped through a couple of library books and ended up retreating to my comfort zone. I found this Emeril recipe online and gave it a go. Somehow I always get myself in a quandary when a recipe says "red chilies". I figure they mean dried, but there are just so many varieties! As a cop-out, I grabbed my little bag that just says "Japanese" on them. But if you don't believe me, check out Penzeys. If anyone wants to educate me, I'm all ears! In the meantime, here's my take on it. I upped a few things, but it's close to the original.

Sweet and Hot Pepper Tofu, Asian-Style
1 Tbsp soy sauce
1 1/2 tsp dark soy sauce
1 1/2 tsp cornstarch
1# tofu, drained, pressed, cut in cubes
1/2 cup ketchup
1/4 cup broth
1 Tbsp chili garlic sauce
2 tsp sugar
1 Tbsp oil
1 Tbsp ginger, minced
1 Tbsp garlic, minced
1 Tbsp green onions, sliced
3 dried red chilis
1/2 red pepper, thinly sliced
1 jalapeno, stemmed, seeded and minced
1/2 yellow onion, sliced thinly
2 tsp toasted sesame seeds
1 tsp sesame oil
3 Tbsp thai basil, chopped

Combine the soy sauces and cornstarch. Then toss the tofu in and stir it around so it's coated. Let sit for at least a half hour, if you can.

In a measuring cup, combine ketchup, broth, chili garlic sauce and sugar. Stir and set aside.

Heat your wok (or big frying pan) over medium heat. Add the Tbsp of oil, then brown the tofu. Remove and set aside. Add the ginger, garlic, green onions and jalapeno to the wok. Cook until it starts to smell good and the chilis begin to brown. Add the onions and peppers. When they start to soften, add the tofu, reserved sauce, sesame seeds, sesame oil and thai basil. Stir to combine and serve when heated throughout.

Notes:

I already warned you about my chili pepper issues. But what I didn't tell you, is that as they cooked, Jim and I were both coughing our heads off. They have a very pungent smell, but taste great. I used 3 huge ones and could have gone with 5.

This kind of reminds me of a ma po so I served it over rice.

The original recipe calls for cilantro, but we really like thai basil in stir fries.

Would I make it again? Yes, I think I would. But there are just so many wonderful Asian recipes that I haven't tried yet, that it will probably be a while.

Coming soon: Franco Italian Tempeh and a few appetizer photos. Or maybe some enchiladas and wet burritos.