Fried Beancurd In Red Chile Sauce
Ingredients
2 Tbsp. korean red chile flakes (there is no substitute)
2 Tbsp. tamari or soy sauce
1 Tbsp. water
1 tsp. sesame oil
1 garlic clove minced
3 scallions sliced
1 fresh chile (green or red) minced
1/2 tsp. sugar (optional)
19 ounce(s) tofu, preferably firm
vegetable oil for frying
1 tsp. crushed toasted sesame seeds
Cooking Instructions
In a bowl, combine red chiles, tamari or soy sauce, water, sesame oil, minced garlic, sliced scallions, fresh chile and sugar (if using). Set aside until tofu is fried. Cut tofu into serving portions or largish chunks, and pat dry with paper towels. Heat 1 or 2 inches of vegetable oil in a skillet or wok set over moderately high heat. Fry tofu pieces until golden brown on all sides, turning as necessary. Remove tofu from oil and place in a deep serving dish or shallow bowl. Pour chile mixture over tofu, turning pieces to coat evenly. Sprinkle with crushed toasted sesame seeds and serve warm with hot steamed rice, and assorted vegetable relishes or dressed salad greens. Leftovers can be coarsely chopped and mixed with some corn kernels or other veggies for a yummy (cold or hot) filling in flour tortillas.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)