We regularly include tofu as a meal protein, but sometimes my preparation suffers a bit. Not so in this case. By dusting the cubes of tofu with seasoned (salt + pepper) cornstarch, the tofu is still moist, but has a nice lightly-browned crunch on the outside. Add a spicy sauce, some veg and a side of rice, and you’ve got yourself a great weeknight meal.
For this recipe, I substituted the beautifully fresh broccolini that was in this week’s Clark Organic Farm CSA share. One other suggestion during preparation: do all of the prep – which includes putting together the sauce ingredients – before you begin to cook. You’re welcome 🙂
The recipe, from author, chef and NYTimes contributor, Hetty Lui McKinnon is gifted below thanks to my subscription to the Times, but you might also enjoy some of the other recipes on Ms. McKinnon’s website (click here).
Ingredient list may seem extensive, but many of these items can be used in multiple dishes. For the shared recipe click here (note the gift link does eventually expire).
Chile Tofu
Hetty Lui McKinnon in the NY Times
Ingredients:
- Cornstarch
- Extra-firm tofu
- Neutral oil (ie vegetable or avocado)
- Red or yellow onion
- Fresh ginger
- Garlic
- Jalepeño
- Bell pepper
- Broccoli (see headnote)
- Scallions
- Soy sauce
- Ketchup
- Rice vinegar
- Sriracha
- Sugar
Four Nights A Week 
Leave a comment