Spicy Tofu

Ingredients

• 1 lb firm tofu or extra firm tofu
• 1/4 cup soy sauce
• 2 tablespoons mirin or sake or dry sherry
• 1 green chili pepper or jalapeno pepper
• 2 tablespoons peanut oil or vegetable oil
• 1/2 red onion, sliced thin
• 1 red bell pepper, sliced thin
• 1 carrot, shredded
• 1/2 lb bean sprouts
• 3 garlic cloves, crushed
• 4 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 teaspoon cornstarch
• 1 tablespoon brown sugar
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup hot water

Directions

1. 1

   Place the tofu between two plates and weight the top with a brick or heavy can. Press at least one hour, draining water occasionally. Cut into 1/2" cubes. Toss with soy sauce and mirin and let stand 15-30 minute Drain well on paper towels.

2. 2

   Remove the ribs and seeds from the chili pepper, then chop finely.

3. 3

   Heat oil in a wok or large frying pan over medium-high heat. Toss the drained tofu into the oil, and cook until browned on all sides. Once browned, toss in chili pepper, onion, bell pepper, carrot, bean sprouts, and garlic; cook until just tender, about 5 minutes.

4. 4

   In a small bowl, whisk together the soy sauce/mirin marinade, vinegar, honey, cornstarch, brown sugar, and red pepper flakes. Pour over tofu and vegetables, add hot water, toss to coat and simmer 3 to 5 minutes, or until sauce thickens slightly.