60 ml (¼ cup) chili sauce
30 ml (2 tablespoons) soy sauce
30 ml (2 tablespoons) mirin
2.5 ml (½ teaspoon) sambal oelek
2.5 ml (½ teaspoon) cornstarch
1 block 454 g (1 lb) firm tofu, cut into 1-cm (½-inch) thick and 4-cm (1 ½-inch) long sticks, patted dry
75 ml (1/3 cup) cornstarch
125 ml (½ cup) peanut or olive oil
4 green onions, chopped
5 ml (1 teaspoon) chopped fresh ginger
2 cloves garlic, finely chopped
250 ml (1 cup) unsalted cashews, toasted
60 ml (¼ cup) chopped fresh cilantro (optional)
Salt and pepper
1. In a bowl, combine all the ingredients. Set aside.
1. In a large bowl, combine the tofu sticks with the cornstarch. Shake to remove any excess. Set aside on a plate.
2. In a wok, heat the oil. Fry the tofu in half the time, until lightly browned. Season with salt and pepper. Remove the sticks from the wok with a slotted spoon and set aside on a baking sheet lined with paper towels. Discard the oil from the wok except for 30 ml (2 tablespoons).
3. In the wok, stir-fry the onions, ginger, and garlic for about 1 minute. Add the sauce and bring to a boil. Add the tofu and nuts and cook, stirring constantly, until warm through and well coated with the sauce. Serve immediately over rice. Sprinkle with cilantro. If desired, serve with steamed broccoli.
Preparation time: 20 min
Cooking time: 15 min
via: Ricardo Cuisine