I have been travelling for more than a month, eating out and very local. I do love it, especially eating out. It helps me disconnect from my comfort zone and discover new things that I can later adapt to my own cooking. After a while, I begin to miss the kitchen. As soon as I got back I cooked. My husband loves my cooking, he has been waiting for this all this time! This is a recipe that I found on the blog: The Feed Feed. I have been obsessed with spicy tofu for a long time and when I found this mix of flavours I could not wait to try it! This recipe is perfect for a dinner party since it is lite and delicious everyone will love it.
What you need is…
This makes 6 portions:
FOR THE TOFU
- 1 (14 ounce) block extra-firm tofu, drained
- 2 teaspoon kosher salt
- 1 teaspoon Five Spice Powder
- 1 teaspoon Ground Ginger
- 3/4 teaspoon Crushed Red Pepper
- 5 tablespoons cornstarch
- 2 tablespoon vegetable oil
FOR THE VEGETABLE STIR FRY
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 2 teaspoon Ground Ginger
- 3 stalks celery, thinly sliced
- 2 red pepper, thinly sliced
- Kosher salt and freshly ground black pepper, To Taste
FOR THE MAPLE GLAZE
- 1/2 cup tamari
- 1/2 cup pure maple syrup
- 1/2 cup unseasoned rice wine vinegar
- 1 teaspoon Five Spice Powder
- 1/2 teaspoon Crushed Red Pepper
- 2 tablespoon Sriracha sauce
- 1 1/2 lime, juiced
- Kosher salt and freshly cracked black pepper, To Taste
- Steamed Rice
- Thinly Sliced Scallions, optional, for garnish
- Black Sesame Seeds
To make the tofu, place the drained tofu on a sheet pan lined with paper towels or an absorbent tea towel. Add more paper towels or another tea towel on top, followed by another sheet pan. Place something heavy on top of the sheet pan (cans, cast iron skillet, etc.) and let sit for about 30 minutes.
Once the tofu has been pressed, cut it into 1-inch cubes and transfer to a large bowl. Add the salt, Simply Organic Five Spice Powder, Simply Organic Ground Ginger and Simply Organic Crushed Red Pepper and let sit for 10 minutes. Add the cornstarch to the seasoned tofu and toss to coat evenly.
When ready to cook, add canola oil to a large heavy-bottomed skillet and heat over medium high heat. When oil is shimmering, add half of the tofu and fry on each side until golden brown, about 1-2 minutes per side. Repeat with remaining tofu. Set cooked tofu aside on a cooling rack while you cook the vegetables and glaze.
Wipe out the skillet, add sesame oil and heat over medium-high. Once shimmering add garlic, Simply Organic Ground Ginger, celery, carrots and sliced red pepper and season with salt and pepper. Stir fry for about 3 minutes, or until the vegetables begin to brown. Add ¼ cup cold water, cover and cook for about 3 minutes, or until carrots are crisp tender.
Meanwhile, in a separate small saucepan bring tamari, maple syrup and vinegar to a boil. Reduce heat to a simmer and cook for about 5 minutes, whisking occasionally, until thickened. Off heat whisk in sriracha and lime juice and season with salt and pepper.
Add the cooked tofu to a large bowl and drizzle the warm glaze on top. Toss the tofu in the glaze gently, being sure to coat every surface. Serve the glazed tofu over steamed rice topped with stir-fried vegetable. Garnish with scallions, cilantro and black and white sesame seeds.