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Sweet & Spicy Tofu

Shannon Kennedy
A delicious spicy tofu dish with a touch a sweet.

Notes

1 block, firm tofu (about 14 oz)
3 garlic cloves, finely chopped or 1 tbsp garlic paste
2 tbsp Korean pepper paste Gochujang
1 tbsp Hot Mama Sauce or soy sauce
1 tbsp honey
1 tbsp rice vinegar
flour to coat tofu
2 tbsp sesame oil
Sesame seeds, garnish
Diced green onion, garnish
Drain the tofu, then wrap it in a paper towel to remove excess water. Set aside and re-wrap if paper towel becomes too damp while you prepare sauce.
Combine garlic, pepper sauce, hot mama (or soy) sauce, honey and rice vinegar in a bowl and set aside.
Cut tofu into triangles about 1/2 in. thick. Lightly coat tofu with flour on all sides.
Use a medium-sized pan and add oil, turning heat to high. When oil becomes hot, add in tofu (being careful of splashing). Fry on each side until you see a small crust form on bottom of tofu, about 2-3 minutes. Cooked sides of tofus should be golden brown.
Add sauce to pan, mix lightly to coat tofu cubes. Continue to cook for about 3 minutes.
Serve. Add sesame seeds and green onion to taste.
Hot Mama Sauce is a bottle of soy sauce to which I've added diced Thai chili peppers. I then let the bottle sit for at least one week before I start using the sauce.
Adapted from Pickled Plum.