Spicy Tofu with Peas
Tofu is sold in three basic types, silken, soft and firm, according to how much water is in the tofu. Custardlike silken tofu, a specialty of Japan, is traditionally eaten with just a sprinkle of soy sauce and green onions, but is also good for making sauces and pureed dishes. Soft tofu is a common addition to soups and steamed dishes, while firm tofu is ideal for stir-fries like this one.
Ingredients
- 1/4 cup water
- 1/4 cup oyster sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tsp. Sriracha hot sauce or tomato paste
- 2 Tbs. Asian sesame oil
- 2 tsp. sugar
- 1 tsp. cornstarch
- 1/4 cup corn or peanut oil
- 2 Tbs. minced fresh ginger
- 4 garlic cloves, minced
- 2 lb. firm tofu, drained and cut into bite-size
cubes - 1 cup frozen petite peas
- Steamed rice for serving
Directions
In a small bowl, combine the water, oyster sauce, soy sauce, vinegar, Sriracha hot sauce, sesame oil, sugar and cornstarch and stir to dissolve the sugar and cornstarch. Set the sauce aside.
Heat a wok or large fry pan over high heat until very hot and add the corn oil. Add the ginger and garlic and stir-fry until fragrant, about 5 seconds. Reduce the heat to medium, pour in the sauce and add the tofu. Stir-fry gently until the sauce thickens slightly, about 1 minute. Add the peas and continue to cook until heated through, about 1 minute more. Serve immediately with steamed rice. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).
Heat a wok or large fry pan over high heat until very hot and add the corn oil. Add the ginger and garlic and stir-fry until fragrant, about 5 seconds. Reduce the heat to medium, pour in the sauce and add the tofu. Stir-fry gently until the sauce thickens slightly, about 1 minute. Add the peas and continue to cook until heated through, about 1 minute more. Serve immediately with steamed rice. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).