Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, March 13, 2013

Warm Spicy Tofu

This is one of the quickest, easiest, and tastiest ways I’ve discovered to prepare tofu...all it takes is simmering water.  Start by taking your extra firm tofu out of the package and stand it up on a plate to allow the water to drain out.  Meanwhile, fill a wide pot or sauté pan with a couple inches of water and bring to a gentle simmer.  For the sauce finely chop two garlic cloves, half a bunch of scallions, and mix in a bowl with a half cup of soy sauce, a few tablespoons of rice vinegar, a tablespoon of sesame oil, a handful of sesame seeds, a teaspoon of sugar, and some red pepper flakes or a generous dollop or two of your favorite hot sauce.  The sauce can even be made a day or two ahead of time.  Ten minutes before serving cut your tofu block in half, then into quarter inch slices before sliding them into the hot water.  After five minutes drain thoroughly then toss them gently with the sauce and serve with rice.

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