Now that I’ve finally gotten around to explaining how to make tofu, I can share one of my favorite tofu recipes with you. It’s particularly good with fresh, homemade tofu, but you can easily use store-bought instead. One of the reasons I make my own tofu is I make it so firm that I can stir-fry it in a wok without it breaking up, which I can’t do with even extra-firm tofu that I’ve pressed. If you buy tofu instead of making it, buy the firmest you can get, wrap it in a tea towel, and press it under a heavy weight or book for half an hour.
1 lb extra-firm tofu, cut into 1-inch cubes
1/4 cup sweet chili sauce
1/4 cup soy sauce
2 tsp sesame oil
6 cloves garlic, pressed
3-6 dried chili peppers, or red pepper flakes to taste
4 scallions, chopped
2 Tbsp toasted sesame seeds, divided
3 Tbsp cornstarch
Mix the chili sauce, soy sauce, sesame oil, garlic and one tablespoon of the sesame seeds together in a small bowl. If you are using dried chili peppers, rip the stems off and pour the seeds into the sauce, then toss the peppers into the sauce; otherwise, add the red pepper flakes to taste. Set aside.
Chop the tofu into 1″ blocks. Place the cornstarch into a flat-bottomed bowl and add the tofu cubes, tossing them to coat. You may find it easier to do this in two batches. (The tofu cubes are not entirely coated in the photo.)
Heat 1-2 Tbsp oil in a wok over medium-high heat. When hot, add the tofu cubes:
Stir-fry until golden on all sides, then add half the scallions and stir-fry for one minute. Add the sauce to the wok:
Let the sauce simmer down for a minute or two, then stir in the additional scallions and sesame seeds.
Serve with rice.