"This is a tasty, lively dish with a firm and crunchy texture and plenty of heat. It goes really well with plain rice, fried rice or, like we had it, black rice."
Spicy Tofu with Peanuts
More from @isabella.akshay
Prep time 10mins
Cook time 10mins
Serves or Makes: 2
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 (14-ounce) block extra firm tofu
- 1/ 2 head Chinese napa cabbage
- 2 thai red chillies, deseeded and minced
- 3 cloves garlic
- 1 inch piece ginger, minced
- 3 green onions, chopped
- 1 cup peanuts, roasted and peeled
- 2 tablespoon oil
- Kosher salt, to taste
In a small bowl, mix the soy, hoisin and rice wine vinegar for the sauce and set aside.
On high heat, add the oil to a large wok or skillet. Then add chillies, garlic, green onions and ginger. Cook until fragrant, or 1 minute.
Add the tofu, cabbage, salt and stir well. Cook uncovered for 2 minutes, stirring frequently.
Reduce the temperate to medium-high. Then add the sauce, mix well and cook uncovered for 4-5 minutes. The sauce shouldn’t evaporate completely - if it becomes too dry, add a couple of spoons of water.
Remove wok from heat, place mixture onto serving plater and top with additional peanuts and chilies.