I shall share ze tofu, eh?
Tofu de Yum (ingredients measured for two servings)
This is a combination of a recipe I randomly found on the internet and some small tweaks I made.
I also scaled down the recipe from 4 servings to 2
1 tablespoon and 1-1/2 teaspoons peanut oil
1/2 pound firm tofu, cubed
1/2 red onion, sliced
1/2 red bell pepper, sliced
1/2 green chile pepper, chopped
1-1/2 cloves garlic, crushed
2 tablespoons and 2 teaspoons hot water
1 tablespoon and 1-1/2 teaspoons white vinegar
1 tablespoon and 1-1/2 teaspoons soy sauce
1-1/2 teaspoons brown sugar
1/2 teaspoon cornstarch
1/2 teaspoon crushed red pepper flakes
**I added vanilla extract and some stuff called Calcutta curry seasoning and then in place of cornstarch I used arrowroot.
AMAZING DIRECTIONS:
1. Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides (Right before the tofu are browned on all sides...I added the Calcutta Curry Seasoning I mentioned before). Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
2. In a small bowl, whisk together the hot water, vinegar, vanilla extract if wanted, soy sauce, brown sugar, cornstarch (or arrowroot), and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.
**NOTE** When you make the sauce, it seems like there isn't enough sauce considering how much of the vegetables and tofu there are...however it works out in the end! You can always just make more sauce too!
