Fried Beancurd in Red Chile Sauce

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Fried Beancurd in Red Chile Sauce

 

2 tsps. red chile flakes

1 tsp. ginger, grated

2 tbsps. soy sauce

1/4 tsp. chinese 5 spice

1 tbsp. water

1/2 tsp. sugar

1 tsp. sesame oil

1 garlic clove, minced

3 dpring onions, sliced

19 ozs. tofu, firm

2 cups oil, for frying

1 tsp. sesame seeds

 

In a bowl, combine red chiles, soy sauce, water, sesame oil, garlic,

onions, ginger, 5 spice powder and sugar.

Cut tofu into strips 3 inches long by 1 inch wide by 1/2 inch thick, and pat dry

with paper towels. Heat 1 to 2 inches of vegetable oil in a skillet or wok set

over moderately high heat. Fry tofu pieces until golden brown on all sides,

turning once. Remove tofu from oil and place in a serving dish. Pour chile

mixture over tofu, turning pieces to coat evenly.

Sprinkle with the sesame seeds and serve warm with steamed rice.

 

 

 

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