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Spicy Seared Tofu with Sweet Pepper
This vegetarian dish is full of contrasting flavors and textures. The inspiration comes from classic Sichuan home-style tofu, which is deep-fried and finished with an umami-rich sauce. For our adaptation, we sear the tofu instead of fry it, and we make a deeply flavored sauce with a few kitchen staples. Korean gochujang or chili-garlic sauce stands in for toban djan, the chili-bean paste used in traditional home-style tofu; if you happen to have toban djan, use an equal amount. Dry sherry imitates the flavor of Shaoxing wine, whereas balsamic vinegar mimics the malty sweetness of Chinese black vinegar. Use whichever is in the cupboard. Serve with steamed rice; brown rice is an especially tasty pairing.
4
Servings
40 minutes
Ingredients
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1
14-ounce container firm OR extra-firm tofu, drained
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Kosher salt and ground black pepper
Directions
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01Cut the tofu block in half lengthwise, then cut each half crosswise into ½-inch-thick squares or rectangles. Stack 2 or 3 pieces, then cut into quarters diagonally, creating triangles. Pat the triangles dry, then season all over with ¾ teaspoon each salt and pepper. Let stand at room temperature for 10 minutes. Meanwhile, in a small bowl, whisk together 1 cup water, the gochujang, soy sauce, sherry and cornstarch; set aside.
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October 10, 2023
Worth trying
I made this with dry sherry instead of balsamic vinegar. The sauce tastes like the broth for hot and sour soup but with red bell pepper. Not bad. Not sure I'd make it again.
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