Sweet Chili Tofu with Curry Leaves

Sweet Chili Tofu with Curry Leaves

from thefoodietakesflight.com
45 min

A tasty, saucy, and aromatic Sweet Chili Tofu with Curry Leaves. Stir-frying freshly picked curry leaves with green onions and garlic releases and adds so much flavor and aroma to this tofu recipe. The sauce is a balance of sweet, spicy, and savory that perfect compliments the aromatics. Serve this with steamed rice for a really satisfying meal.

Ingredients

  • 1 lb extra firm tofu (or tokwa)
  • 1 tbsp doubanjiang (or Chinese spicy broad bean paste, see notes)
  • 1/4 cup room temperature water
  • 1/2 tbsp corn starch
  • 1 tbsp soy sauce
  • 1/2 tbsp dark soy sauce
  • 3 tbsp sugar
  • 1 tsp chili oil (or chili sauce, adjust to desired heat)
  • 2-3 tbsp neutral cooking oil
  • 1 green onion (thinly sliced - white and green parts separated)
  • 2 cloves garlic (minced)
  • 4-5 springs fresh curry leaves
  • Green onions (thinly sliced)
  • Steamed rice

Directions

  1. 1

    Remove the tofu from the water and drain from any excess water. You can press the tofu by wrapping this in a kitchen or paper towel and placing a heavy weighted object on top.

  2. 2

    Mix all the ingredients together and feel free to adjust to your desired spice and taste.

  3. 3

    Heat a large wok or pan over medium high heat. Once hot, add 1 tbsp oil.

  4. 4

    Mix the sauce well to make sure the corn starch has not settled at the bottom.