Spicy Caramel Tofu

Ingredients

• 1 Red Fresno Chile
• 8 oz Snow Peas
• 12 oz Extra Firm Tofu
• ¾ cup Jasmine Rice
• 1 ½ fl. oz. Soy Sauce–Gluten-Free
• 3 Tbsp. Cornstarch
• 6 tsp. Sugar
• 2 fl. oz. Seasoned Rice Vinegar
• 2 Tbsp. Chopped Ginger
• Olive Oil
• Salt Pepper
• Discard seeds if you prefer less spice. Stem and mince
• other half of Fresno chile. Trim ends off snow peas.

Instructions

1. 1

   Cook Within: Pressing moisture out of tofu before cooking allows it to better absorb flavor and get crispy.

2. 2

   Adding weight (like a canned: item) to top plate helps move the process along even quicker. Using caramel in savory preparations is a common technique in Southeast Asian cooking and helps balance spicy flavors that also figure prominently.

3. 3

   Prepare the Ingredients: Slice thin rounds from pointed half of Fresno chile. Discard seeds if you prefer less spice. Stem and mince other half of Fresno chile. Trim ends off snow peas. Line a plate with a paper towel. Cut tofu into ¾” dice. Arrange in a single layer on towel-lined plate.

4. 4

   Top with another paper towel and a second plate: to press moisture from tofu. Press tofu at least 10 minutes. While tofu presses, cook rice.

5. 5

   Sear the Tofu: son with a pinch of salt. Add pressed tofu cubes to bowl and toss to coat tofu completely in cornstarch. Replace paper towel on plate. Heat 2 tsp. olive oil Shake excess cornstarch from tofu and add to hot pan. Cook, stirring occasionally, until golden brown on all sides, 5-7 minutes. Transfer to towel-lined plate. Wipe pan clean.

6. 6

   Cook the Rice: Bring a medium pot with rice and 1 ½ cups water to a boil over high heat. Reduce heat to low, cover, and cook until rice is tender, 18-20 minutes. Fluff grains with a fork, cover, and set aside. While rice cooks, roast snow peas.

7. 7

   Make the Spicy Caramel Sauce: Return pan used to sear tofu to medium-high heat.

8. 8

   Add sugar and 4 Tbsp. water. Stir to dissolve and: cook until large bubbles begin to form and it begins to turn golden, 1 minute. Add rice vinegar, ginger, minced Fresno chile (to taste), and remaining soy sauce. Stir to combine and cook until thick enough to coat the back of a spoon, 2-3 minutes. Remove from burner, return tofu to pan, and toss to coat.

9. 9

   Roast the Snow Peas: with half the soy sauce (reserve remaining for spicy caramel sauce), 1 tsp. olive oil, and a pinch of salt and pepper. Toss to coat and spread into a single layer. Roast until tender, 10-12 minutes. While snow peas roast, sear tofu.

10. 10

    Plate the Dish: Place a serving of rice on a plate. Serve snap peas and tofu in front of rice and garnish with Fresno chile rounds (to taste). recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts adds heat comparable to fresh jalapeño. Use to taste or omit to suit your spice preference. Be sure to wash hands and cutting board after prepping. twice. Half is tossed with snow peas before roasting and remaining is added to spicy used twice. Minced Fresno chile is added to spicy caramel sauce, and Fresno chile rounds garnish the dish. the recipe before you start–we promise it will be time

11. 11

    Slice thin rounds from pointed half of Fresno chile.