Its TOFU………my favorite……can’t get my hands off when I see tofu on my table. It’s next to impossible to maintain portion control logic when I see tofu cooked in Asian flavors and served with colorful vegetables over brown rice. This is one time when I just let go my health guide out of my mind and simply eat big servings. I always over eat Asian tofu dishes and the next day I work hard on the treadmill just to feel good about my guilty indulgence.
The tinge of sweetness mixed with mild spices is my favorite combination and my comfort food too or you can say I have a weakness for Asian tofu dishes especially with sweet and spicy flavors, so I came up with Sweet and Spicy Tofu to satisfy my greedy taste buds.
But, before I started with my recipe the first thing I did was to press and drain tofu extremely well so that it hardens and dries up, which enhances the taste and texture of tofu.
Then, I heated some sesame oil in a wok and added more sesame seeds (because I love lots of them 🙂 ) and cooked tofu pieces in it until golden brown. Then tossed in vegetables in the order mentioned in the ingredients and sautéed for a minute. Then comes the flavoring part, this is the best part because the various aromas at different stages of this recipe filled my kitchen with lots of love and satisfaction to my inner self of foodie. 🙂
In the next step, I added dried garlic, soy sauce, red wine vinegar (the subtle tangy flavor of this vinegar brings so much life to any dish so I would recommend to use red wine vinegar and don’t substitute this with any other vinegar), maple syrup brought little sweetness to the entrée along with a beautiful glaze, cayenne pepper powder brought the right spiciness that I was longing for and lastly with little water the thick gravy was created.
In less than 30 minutes beautiful and well-seasoned Sweet and Spicy Tofu was ready to be served. Who said that we need to wait for the weekend to eat a luscious and delightful dinner? Now, with this entrée make your week nights tasteful and healthful. Enjoy!!!