Red Hot Chili Tofu

Today is National Hot and Spicy Food Day! We’re not really sure how the “holiday” started, but we’ll use any excuse to eat spicy food! In addition to providing maximum flavor with minimal calories, many spices have antioxidant and anti-inflammatory properties. Studies have shown that chili peppers can speed up the metabolism and boost fat burning. Studies have also shown that cultures who consume the most spicy foods have lower incidences of heart attack and stroke than those who don’t eat very many spices. It’s believed that chili peppers can reduce the damaging effects of LDL cholesterol and the capsaicin found  in them help fight inflammation. Chili peppers have also been known to help lower blood pressure, prevent certain cancers and reduce stress.

We can’t think of a better way to celebrate National Hot and Spicy Food Day than with this Red Hot Chile Tofu from Vegan Fire and Spice by Robin Robertson!

Ingredients:
  • 2 tablespoons tomato paste
  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 2 teaspoons sake, or dry white wine
  • 3/4 teaspoon sugar, or a natural sweetener
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 pound extra-firm tofu, drained and cut into 1/2-inch strips 3 tablespoons cold-pressed canola oil
  • 1/4 cup minced scallions
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon hot chile paste
Preparation:
  1. In a small bowl, combine the tomato paste, water, soy sauce, sake, and sugar. Mix well and set aside.
  2. In a shallow bowl, combine the cornstarch and salt. Dredge the tofu strips in the cornstarch mixture, shaking off any excess.
  3. Heat 2 tablespoons of the oil in a large skillet or wok over medium-high heat. Add the tofu in batches and cook until golden brown. Transfer to a platter.
  4. Heat the remaining 1 tablespoon of oil in the same skillet or wok over medium-high heat. Add the scallions, garlic, ginger, and chile paste, and cook, stirring for 15 seconds. Add the reserved tomato paste mixture and stir until well blended. Add the reserved tofu and toss gently to coat with the sauce, cooking until heated through, about 3 minutes.
  5. Serve over rice with steamed or stir-fried vegetables.
Serves 4

From Vegan Fire and Spice by Robin Robertson. ©2008 Robin Robertson. Used by permission from  Vegan Heritage Press.