My Popo’s Tofu
Source
Glenn Chu
Summary
| Yield | |
|---|---|
| Source | Glenn Chu |
| Prep time | 5 minutes |
Description
This is real Chinese comfort food, one of my favorites from childhood. It’s quick and easy to make, so I often cook this dish at home for my family. But be careful not to burn the garlic. Use the soft variety of tofu, which has a delicate, custard-like texture, and make certain it’s very fresh. Tofu takes on an unpleasant sour taste when it is not. I also recommend using the Japanese brand of soy sauce called Yamasa, if you can find it. Its flavor is richer and more complex than most other brands.
Ingredients
| 3 | T | chili olive oil or olive oil |
| 2 | t | minced garlic |
| 10 | dried red chilies | |
| 0.5 | t | szechwan peppercorns (optional) |
| 2 | T | soy sauce (yamasa) |
| 1 | lb | fresh (aloha) soft tofu, drained, cut into 1-inch cubes |
| 0.25 | t | kosher salt |
| 0.25 | t | freshly ground black pepper |
| 2 | T | sliced green onion, green part only |
| 1 | t | sesame oil |
Instructions
In a large sauté pan, heat Chili Olive Oil over high heat. Add garlic and cook, stirring constantly, until lightly browned, about 1 minute. Add dried chilies and Szechwan peppercorns; cook 1 minute to infuse the oil. Add soy sauce and cook until slightly reduced, about 1 minute. Add tofu, salt and pepper; cook 2 minutes. Gently turn tofu and cook an additional 2 minutes. Add green onions and sesame oil; and heat through.
