Chili Garlic Tofu
Ingredients:
1 pack of organic Tofu—cut into small cubes
15-20 cloves of organic garlic
6 dried red chilies
½ tsp of organic turmeric powder
2 tbsp of soy sauce
¼ cup of Rice vinegar
1 tbsp of cornstarch—dissolved in ½ cup water
Sprig of fresh Curry leaves
2 tbsp of sesame oil
10 mint leaves—ground with ¼ cup of water
1 tsp of brown sugar
Directions:
In a large nonstick wok heat a tablespoon of sesame oil on medium heat and stir fry the tofu cubes until slightly browned. Set aside.
Grind the garlic cloves and dried red chilies to a coarse paste.
Heat the remaining oil in the wok and add the curry leaves and ground paste of garlic and chili and sauté to cook out the raw garlic favor.
Add the turmeric and brown sugar and cook for an additional 5 minutes.
Add the soy sauce, vinegar, and mint and allow to simmer for 5 minutes.
At this point add the cornstarch dissolved in water and allow to boil for 5 more minutes.
Now add the tofu and allow the sauce to simmer until thickened.
Serve this dish alongside rice or roti.
This dish has the Asian flare you crave and has the well needed spike with the garlic and red chilies. You can adjust the number of red chilies based on your threshold for spiciness. As always, I pray that you keep your health in focus and live long and strong!
