Why order takeout when you can create classic Chinese flavors so easily at home?
Recipe information
Yield
serves 2 to 3
Ingredients
Preparation
Step 1
Cut the tofu into 1-inch cubes and set aside. Chop the scallions (about 1/2 cup). In a bowl, whisk the water, cornstarch, salt, soy sauce, sesame oil, sugar, and vinegar until well blended.
Step 2
Warm a skillet or saucepan on medium-high heat. When the pan is hot, add the oil and then the chili paste, sizzle for a few seconds, and then stir in the cornstarch-water mixture. Stir until the sauce simmers and thickens, about 2 minutes. Add the chopped scallions and the peas, if using. Gently stir in the tofu cubes and cook until heated through.
Ingredient Note
Step 3
Silken tofu gives this dish a custardy consistency that some of us really like, but it’s a little bit tricky to work with. It’s slippery and hard to cut into neat cubes, so don’t worry if some fall apart. Soft tofu is a little easier to cut into cubes, and some people prefer the texture.
Serving & menu ideas
Step 4
Serve the tofu on a bed of rice or udon noodles, with Pan-Asian Slaw (page 212) or a steamed green vegetable on the side.
