Spicy tofu

The past few weeks have been quite ‘busy’…I hate the word, but tend to use it a lot! Busyness in life makes me stressed. For the most part I am a laid back Type B personality. As much as I love rushing around getting things done, I do not enjoy the pressure that comes with it. When I am stressed I also cook…a LOT…so that’s good for the blog 🙂

I have been trying to follow some recipes I had requested from my mom and my MIL. They include spicy pork curry and roast beef. I did try all of them, but forgot to take pictures 😛 I will be trying them again soon, with a new twist. When I do, I promise to post the recipe and the pictures. I also tried lemon bars for the very first time and they turned out great!

A few weeks ago, I was on an Asian food roll. Here’s the recipe for spicy tofu that we had.

Ingredients:

1 pound extra firm tofu (cubed)

1 red onion, sliced

1 red green pepper, sliced

1 serrano pepper

3 garlic cloves, finely chopped

1/3 cup water

3 tbsps vinegar

3 tbsps soy sauce

1 tbsp brown sugar

1 tsp cornstarch

1 tsp red pepper powder

2 tbsps canola oil

Method:

Pat the tofu with kitchen towels, removing as much water as you can before you cube it.

Heat oil in a large pan or wok on medium high. Add cubed tofu and fry until golden brown.

After the tofu is browned, add sliced onion, bell pepper, serrano pepper and garlic. Toss it until the vegetables are just tender, about 5 mins.

In a different bowl combine the water, vinegar, soy sauce, brown sugar, cornstarch and red pepper powder.  Pour over tofu and vegetables to coat. Simmer everything together until the sauce thickens.

Serve either with rice or vermicelli

Bon Appetit!

 

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