Sweet and Spicy Tofu

Name: Sweet and Spicy Tofu
Yield: serves 2
Ingredients: 2 teaspoons peanut oil; 3 garlic cloves, minced or crushed; 1 teaspoon grated fresh ginger; 2 tablespoons fresh lime juice; 1 teaspoon hoisin sauce; 3 tablespoons soy sauce; 1/4 cup white wine, sherry, or rice wine; 1 teaspoon honey; 1/4 teaspoon Asian chili sauce or chili oil; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh basil; 6 to 8 ounces extra-firm tofu, drained, pressed, and cut into 1 x 1/2-inch slices (see page 168); 1 cup sushi rice; 2 carrots, sliced into coins; 1/4 head cauliflower, cut into bite-size florets (about 2 cups); 1/2 red bell pepper, cored, seeded, and sliced; 2 cups snow peas

December 9, 2011

This recipe is 100 percent adaptable to whatever ingredients you have on hand. Try it with chicken pieces or strips, beef stew chunks, or turkey tenderloin (whole or in strips). I like to add some Brussels sprouts, yellow squash, any color bell pepper, or almost any vegetable found hiding in our fridge. After serving, be sure to scoop up all the sauce for maximum flavor. The complex flavor of this marinade, with hints of sweet and spice, lends an Asian tang with a tinge of heat. Adjust the chili sauce to your desired level of hotness. You can also use chopped fresh or canned chiles or even a teaspoon of red pepper flakes.

Recipe notes

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