Chili Tofu

Chili Tofu

Serves: 4

This recipe is adapted from Chef Grace Young’s recipe of Chinese Burmese Chili Chicken.
Ingredients
Marinade:
  • 1 teaspoon corn starch
  • 1 teaspoon flavorless oil
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper
Stir Fry:
  • 1 tablespoon flavorless oil
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt or to taste
  • 2 teaspoons minced garlic
  • 2 teaspoon minced ginger
  • 1 packet extra firm tofu
  • 1 medium onion, cut into 1 inch chunks
  • 1 red bell pepper, cut into 1 inch dice
  • 1 green bell pepper, cut into 1 inch dice
  • 1 Anaheim chili or poblano pepper, cut into 1 inch dice
  • 1 medium zucchini, cut into 1 inch dice
  • 2 tablespoons vegetarian fish sauce
  • ½ teaspoon corn starch
  • ¼ cup water
Directions
  1. Cut tofu into ½ inch slices. Drain the liquid of the tofu by putting it between two baking sheets covered with paper towels and weighing it down with cans or a heavy pan. Then cut into ½ inch dice. Combine marinade ingredients and diced tofu in a medium mixing bowl.
  2. Heat 1 tablespoon oil in a wok or a wide heavy bottomed pan. Stir fry onion until tender. Make space for tofu in the wok by moving onion on one side of wok and stir fry tofu. Once the tofu is golden brown, add peppers and zucchini. Stir fry for a minute or two until vegetables are tender but crisp.
  3. Add spices, ginger, garlic and fish sauce and stir the contents of wok to evenly coat tofu and vegetables with spices. Season with salt. Combine corn starch and water in a small bowl. Add corn starch mixture in wok and stir fry for one more minute. Serve hot over rice.