Yield: 4 servings
|2 tablespoons||Korean red chile flakes|
|2 tablespoons||Tamari or soy sauce|
|1 teaspoon||Sesame oil|
|1 \N||Garlic clove; minced|
|3 \N||Scallions; sliced|
|1 \N||Fresh chile (green or red) minced|
|½ teaspoon||Sugar (optional)|
|19 ounces||Tofu, preferably firm|
|\N \N||Vegetable oil; for frying|
|1 teaspoon||Crushed toasted sesame seeds|
In a bowl, combine red chiles, tamari or soy sauce, water, sesame oil, minced garlic, sliced scallions, fresh chile and sugar (if using). Set aside until tofu is fried.
Cut tofu into serving portions or largish chunks, and pat dry with paper towels. Heat 1 or 2 inches of vegetable oil in a skillet or wok set over moderately high heat. Fry tofu pieces until golden brown on all sides, turning as necessary. Remove tofu from oil and place in a deep serving dish or shallow bowl. Pour chile mixture over tofu, turning pieces to coat evenly. Spinkle with crushed toasted sesame seeds and serve warm with hot steamed rice, and assorted vegetable relishes or dressed salad greens.
Leftovers can be coarsely chopped and mixed with some corn kernels or other veggies for a yummy (cold or hot) filling in flour tortillas.
Copyright 1995 Karen Mintzias Non-commercial distribution allowed with copyright notice intact
Submitted By KAREN MINTZIAS On 02-05-95