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Fried smoked tofu with chili and garlic

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Ingredients for 2 servings:

  • 350 g smoked tofu
  • 5 chili peppers, e.g. Habaneros
  • 5 garlic cloves
  • 2 tsp, heaped sugar
  • 40 ml soy sauce, Japanese
  • 40 ml water
  • 1 tbsp oil
  • 2 tsp vinegar or lemon juice
  • e.g. sesame oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

spicy but tasty

The smoked tofu is cut into 2 cm cubes. The chili peppers are quartered, removing the seeds and white membranes. The garlic—it can also be Chinese garlic—is thinly sliced. First, the chilies and garlic are sautéed in oil until both are slightly browned, then the tofu cubes and sugar are added. Once the sugar has melted, soy sauce and water are added. Once the liquid has reduced, the dish is ready. Because the dish is quite spicy, it goes well with other (milder) dishes at an Arabic or Asian table with couscous or rice. As a side dish, it then yields correspondingly larger portions.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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