Pump up the flavor of tofu with a colorful mix of dried spices. They’re toasted to bring out their fragrance, then ground so they can best coat the tofu.
Another trick: Place the tofu and spices in a bowl, cover it and shake. This will distribute the spice mix evenly.
Chili Pepper Tofu
Ingredients:
• 14-ounce block firm tofu
• 3 tablespoons vegetable oil
• 1/4 cup sliced celery
• 1/4 cup sliced carrots
• 1/4 cup diced onion
• 1/4 cup green onion
Spice mix ingredients:
• 1 teaspoon dry chile pepper flakes
• 1 teaspoon dried basil
• 1 teaspoon black peppercorns
• 1/2 teaspoon salt
• 1/2 teaspoon mushroom powder (available in Asian markets)
Directions:
To make spice mix: Toast chile flakes, basil and peppercorns in a dry pan on low heat until fragrant. Remove and crush with mortar and pestle or in a spice grinder. Add salt and mushroom powder. Set aside.
Cut tofu into 2-inch squares 1/2 inch thick; drain. Heat oil in wok or skillet over medium-high.
Pan-fry tofu until brown on both sides. Remove to a bowl.
Add vegetables to pan (don’t add more oil). Toss until crisp-tender. Add to bowl with tofu. Sprinkle with spice mix. Cover the bowl and shake gently so that tofu is evenly coated.
Serves 2.
Approximate nutrient analysis per serving: 370 calories, 30 g fat, 4 g saturated fat, 0 mg cholesterol, 400 mg sodium, 9 g carbohydrate, 3 g fiber, 3 g sugar, 19 g protein. Nutritional analysis provided by Joannie Dobbs, Ph.D., C.N.S.
The Buddhist Tzu Chi Foundation is an international nonprofit with a local office in Kaimuki. Its mission of community service includes the promotion of a healthy vegetarian lifestyle. To learn more, visit facebook.com/hawaiitzuchi or call 808-737-8885.
