Crispy tofu in a sweet, blazing hot sauce. In my take on this dish, it gets its tang from tamarind and its heat from Thai dragon peppers. This recipe makes a little extra sauce because it’s so good, you’ll want to put it on everything.
Ingredients: [‘firm tofu’, ‘potato starch’, ‘salt and pepper’, ‘canola oil’, ‘mushroom broth’, ‘minced garlic cloves’, ‘minced ginger’, ‘tamarind paste’, ‘brown sugar’, ‘tamari’, ‘rice vinegar’, ‘thai red chili peppers’]
Quantity of Ingredients: [“1 (16 ounce) package firm tofu”,”5 tablespoons potato starch or 5 tablespoons cornstarch”,”1/8 teaspoon salt and pepper”,” canola oil (for frying)”,”1 1/4 cups mushroom broth”,”4 minced garlic cloves”,”1 tablespoon fresh minced ginger”,”1 tablespoon seedless tamarind paste”,”1 cup brown sugar”,”1/2 cup tamari”,”6 tablespoons rice vinegar”,”2 Thai red chili peppers (to taste)”]
Number of Servings: 4
Steps: [‘1. Drain, rinse and pat tofu dry. Cut into 1″ cubes.’, ‘2. Heat oil on medium-high.’, ‘3. Combine 3 T potato starch with salt and pepper. Dredge tofu and fry in hot oil until golden brown and crispy. Let rest on paper towel.’, ‘4. Toast finely chopped peppers in a large skillet. Add garlic to brown. Do not burn it.’, ‘5. Add broth, tamarind, brown sugar, tamari, rice vinegar. Bring to a boil.’, ‘6. Reduce heat to a simmer.’, ‘7. Add 2 T potato starch. Let thicken.’, ‘8. Add fried tofu to mixture until warm and thoroughly covered.’, ‘9. Add any vegetables at the very end, such as: bell peppers, green onions, peas, or bok choy. Serve with steamed rice.’]