This silky tofu in a thick, spicy sauce is traditionally made with a little pork, but the dish is also delicious without meat. Made with 1 tablespoon of chile paste, the tofu is medium-hot. Satisfying Vegetarian Recipes

Jeffrey Alford
Naomi Duguid
May 1998

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set a large wok over high heat until it's very hot. Add the oil and swirl to coat the wok. When the oil is hot, add the garlic and scallions and stir-fry for 30 seconds. Add the pork, ginger and Hot Chile Paste and stir-fry for 30 seconds, pressing the meat and scallions against the side of the wok. Add the soy sauce and stir-fry for 30 seconds.

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  • Add the tofu, broth and salt and bring to a vigorous boil, then lower the heat and simmer for 4 minutes. Add the cornstarch mixture and stir-fry over high heat until the sauce thickens and becomes clear, about 20 seconds. Transfer the tofu to a shallow bowl and serve hot, warm or at room temperature, with a small ladle.

Suggested Pairing

A light but intensely fruity Pinot Noir—served cool—will balance the heat of this tofu dish. Stick with wines from California or Oregon.

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