Spicy and Sticky Tofu

 SPICY AND STICKY TOFU

 1 block tofu, cut into squares

3 Tbsp flour

salt and pepper

vegetable oil

 For the sauce:

 2 tsp garlic, chopped

2 tsp ginger, finely grated

½ tsp Szechuan peppercorns (optional, but tasty)

½ tsp hot red pepper flakes

1 Tbsp sesame seeds

2 Tbsp soy sauce

2 tsp sesame oil

2 tsp fish sauce

2 tsp brown sugar

sriratcha or hot sauce to taste

2-3 Tbsp water

1 cup of broccoli, blanched (I didn’t add this, but will next time.)

3-4 scallions, sliced

Handful of cilantro, chopped

If you are making rice, start it first.  You’ll be able to put the whole tofu dish together in the time the rice cooks.

 Heat vegetable oil on medium high heat in a pan large enough to hold the tofu.

 Dump the flour onto a plate and season it with salt and pepper.  Dredge the tofu squares in the flour, then sauté in the oil until the tofu gets slightly golden and crunchy.  Remove the tofu and set aside.

 If there seems to be a lot of oil left in the pan, drain some of it off and turn the heat way down to low.  Add the garlic, ginger, red pepper flakes, sesame seeds and Szechuan peppercorns (if using).  Saute until everything is fragrant, about one minute.  Add the soy sauce, sesame oil, fish sauce, hot sauce, brown sugar and water, and let everything simmer together for a couple of minutes.  Add the tofu back into the pan (and the broccoli, if you’re using it) and swirl everything around until the sauce coats it.  Taste and add more hot sauce, if you like things spicy.  Add the scallions and cilantro, and serve over rice.

Serves two with leftovers.