Lanny's Spicy Tofu Surprise
It might make Jade Palace Jealous!
You'll need to go to the Eastern Market on Rosemary St. for the first two ingredients -but it is well worth the trip; it is a cute little Asian market with loads of interesting affordable loot in there, including cute colorful paper lanterns for around $2.00 if you want to do your dinner up with some decorations.
At Eastern Market, pick up:
Kim Chi Pride brand Bing Gre (Korean hot sauce/bean paste)
Siracha hot chili sauce
For the marinade:
- 2 Tbs. Bing Gre
- 1 Tbs. Siracha hot chili sauce
- 2 cloves minced garlic
- 1 Tbs. minced ginger
- 3 finely chopped scallions (green onions)
- 1 Tbs. honey
- 1 Tbs. tamari (soy sauce)
- 1/2 beer
- 1-2 drops sesame oil (optional)
- 1 lb extra firm tofu
- green pepper
- jasmine rice
- corn starch
- peanut oil
Press your tofu for 20- 30 minutes between two plates with a can of tomatoes or a bag of rice on top; drain liquid. This will allow more room for it to soak up marinade, and prevent the liquid from clouding the oil when you fry it up. Combine marinade ingredients and cube your tofu into 3/4 inch cubes.
Let sit overnight for best results - but I bet you could do it in the morning and let it sit all day in a pinch. Now remove tofu from marinade DO NOT TOSS OUT MARINADE! Chef Lanny recommends dusting off the garlic/ginger bits before breading the tofu in cornstarch. Cornstarch'll make the tofu nice and crunchy! Fry in hot peanut oil until golden. (woks are great, but skillets work, too).
Drain on a paper bag or towel. Carefully wipe out the pan with a paper towel - keep it hot. Stir about 1 Tbs. cornstarch into remaining marinade. Put it into the pan and heat, stirring up for a minute - it will thicken - add the tofu, toss around gently, and serve immediately on a bed of steamed jasmine rice.
Lightly steamed broccoli is a great side dish. If you wanna be cool, serve it like Lance does on one big plate with four sets of chopsticks (or 3, or 2). It's fun to all eat off the same plate, ya know?? Bon appetit!!