Hah! I bet you thought vegetarian
crap food on this blog was a one-hit wonder didn't you! Last week's vegetarian dish was no fluke friends. That is tofu and there seems to be a popular fad going on in the blog world. Maybe you've heard of it? I think it's called Tofu Tuesday.
This is a real easy take on a weeknight tofu dish. Like I mentioned before, tofu is pretty bland by itself but does a good job in taking on the flavors of the soup or sauce it's in. Roughly chopped onion, green pepper and minced garlic are sauteed together in a hot wok, chili bean and oyster sauce are added, a little bit of water to prevent scorching and the sauce is thickend at the end with corn starch. An extremely fast tofu dish with an Asian spin.
Pan Fried Tofu with Chili Sauce
- 1 block of firm tofu, sliced lengthwise 0.5 inch thick, patted dry
- 1 onion, chopped
- 1 green pepper, chopped
- 2 cloves of garlic, minced
- 1.5 to 2 tablespoons of chili bean sauce (I used the Lee Kum Kee brand)
- 1 tablespoon of oyster sauce
- 0.25 to 0.5 cup of water
- 1.5 tablespoons of corn starch water or more to desired consistency
1) Pat the tofu dry with paper towels. Slice into 0.5 inch thick slices lengthwise.
2) In a hot pan, add a tablespoon of neutral oil and fry tofu on each side until golden. About 2 - 3 minutes per side. Set pan fried tofu aside when finished.
3) Prep all of the vegetables. Heat a wok over high heat.
4) Add another tablespoon of neutral oil when the wok is hot and add in the onions. Saute for about one to two minutes then add garlic until fragrant.
5) Toss in the green peppers and stir fry for another minute.
6) Add in the chili bean and oyster sauce with a quarter cup of water. Add a little more water to the wok if the sauce is too thick. Reduce the sauce for 1 minute.
7) Thicken the sauce with the corn starch dissolved in cold water until thickened to your desired consistency.
8) Spoon the vegetables and sauce over the fried tofu and serve immediately.