Because tofu soaks up so many flavors and seasonings, it is ideal to use in many dishes that have a strong flavor base. If you have been eating tofu, consider yourself lucky—it is now touted as a food that reduces some risks of cancer as well as lowering cholesterol levels. If it is used and cooked properly, even your most carnivorous friends can be persuaded to try it. Seduce them with this recipe.
This recipe is from 1001 Best Hot & Spicy Recipes by Dave DeWitt.
Ballistic Baby Bok Choy and Fried Tofu
- 16 oz firm tofu
- 3 tbsp chile oil, or 3 tbsp corn oil mixed with 1 tsp crushed and dried santaka or Thai chile, or 2 tsp New Mexican red chile
- 1½ pounds baby bok choy washed and coarsely chopped
- 4 cloves garlic minced
- 6 scallions, sliced
- 1 red bell pepper julienned
- 4 tbsp water
- 4 tbsp soy sauce
- 2 dried shiitake mushrooms rehydrated and sliced
- 3/4 cup water chestnuts or jicama coarsely chopped
- 3 tsp sugar
- 2 tsp crushed and dried santanka or Thai or New Mexican red chile to taste
- 1½ tsp cornstarch or arrowroot mixed with 2 tbsp water
- 4 cups cooked rice
- Cut the tofu into 1-inch slices and place them on paper or linen towels; cover with more towels. Place a cookie sheet on top of the tofu and place several weights (such as canned goods) on top to help squeeze the excess liquid out of the tofu. Drain for 15 to 20 minutes. Cut the tofu into 1-inch cubes.
- Heat the pepper oil in a large sauté pan or wok on medium-high heat. Sauté the tofu cubes, turning them when necessary, until they become golden brown. Drain the tofu cubes on paper towels and set aside.
- In a large skillet with a cover, add the bok choy, garlic, scallions, bell pepper, and water. Cover and steam until the bok choy is tender, about 5 minutes. Add the soy sauce, tofu, mushrooms, water chestnuts or jicama, sugar, crushed red chile, and the cornstarch mixture and toss to mix. Stir lightly until the sauce boils, decrease the heat, and allow it to simmer for 1 minute. Serve the mixture immediately over hot, cooked rice.