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Sweet Chili-Glazed Tofu

July 25, 2008 Diana Kuan
sweet-chili-tofu_0.jpg

In the dead of summer in Sichuan province, folks regularly eat incredibly spicy, stomach-burning hot pot with the belief that sweating profusely will cool you off. It makes sense, then, that some of the world's spiciest cuisines (Mexican, Indian, Malaysian, etc.) hail from the hottest climates.

I cook and eat spicy food year-round, even if I have to pour myself an enormous iced drink and blast the fan to enjoy it. My latest dish from two nights ago is a simple but very addictive Sweet Chili-Glazed Tofu. If you're a fan of mapo tofu, like 99.5% of people who have ever eaten Sichuan food, this is another good tofu recipe to try. More tongue-tickling spicy than ma la, with a sweet kick and subtle fruity aroma from cider vinegar, this quickish stir-fry makes an easy one-bowl dinner. With lettuce wraps instead of rice, it also becomes a good backyard cookout appetizer. 

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Sweet Chili-Glazed Tofu

Serves 2

  • 1 lb or 1 block extra firm tofu
  • 3/4 cup sugar
  • 1/2 cup water
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons peanut oil
  • 2 cloves garlic, minced
  • 1 piece fresh ginger, grated
  • Salt to taste
  • Chopped peanuts or scallions for garnish
  1. Rinse and drain the tofu. Slice into 1-inch cubes. Pat with a cloth or paper towels to remove excess water. Set aside.
  2. In a small bowl, mix together the sugar, water, chili garlic sauce, vinegar, and red pepper flakes.
  3. In a small pot or pan, heat 1 tablespoon of the oil. Add the minced garlic and ginger and cook until fragrant, about 30 seconds.  Add the sugar-chili-garlic mixture. Bring to a boil, then reduce heat and simmer until glaze thickens to syrup-like consistency, about 15 to 20 minutes.
  4. Meanwhile, heat up a wok or large skillet. Coat the bottom with the remaining tablespoon of oil. Add the tofu and stir-fry until the outsides start to turn golden brown, about 10 minutes. Remove from heat and toss with sweet chili glaze. Serve with rice and garnish with chopped peanuts or scallions.
In Recipes Tags Chinese, Recipes, Spicy, Tofu, Vegetarian
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My newly released cookbook, Red Hot Kitchen!    Amazon    /    Barnes & Noble    /    BAM    /    IndieBound

My newly released cookbook, Red Hot Kitchen! Amazon / Barnes & Noble / BAM / IndieBound

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The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home
By Diana Kuan


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If you just made a big batch of XO sauce from Red Hot Kitchen (or bought a jar somewhere), consider just putting some over plain rice. Such a quick meal and so insanely good! πŸ˜‹ (Like #kimchifriedrice but even better)
For the @bostonglobe review this week @sheryljulian also tested the Korean Chilled Spicy Noodles (Bibim Guksu) and Crispy Tofu with Sweet Chili Peanut Sauce from my cookbook. Love the light and food styling! (Photos πŸ“·: @sheryljulian) 🍜πŸ₯’πŸ₯šπŸŒΆπŸ₯œ
My book was reviewed in The Boston Globe today, with the Sriracha Shakshuka recipe excerpted! Thank you @bostonglobefood & @sheryljulian for the coverage 🍳 🌢
I used to only eat tatsoi in stir-fries and soups, but began using it in salads a couple of years ago. This salad is in Red Hot Kitchen’s Sweet Chili Sauce chapter and features a blood orange and sweet chili sauce dressing. (Using colorful food to brighten up winter!) πŸ₯— 🍊 🌢
"Where can I find the best soup dumplings in New York?" I get this question all the time in classes and sometimes at book events too! If Flushing is too far away, I πŸ’―% recommend Yaso Tangbao (locations in BK & Manhattan). Soooo good, without any of those pesky long lines. πŸ˜‰ πŸ₯Ÿ πŸ’› (First posted this at @nydumplingproject)
Thank you @ediblebrooklyn & @alicialapirata for the interview and for spreading the love for XO sauce! Head to @ediblebrooklyn for my vegan version of XO. 🌢 πŸ‘©πŸ»β€πŸ³
The lovely Hetty McKinnon from @arthurstreetkitchen adapted my Mapo Tofu Ramen recipe from Red Hot Kitchen. This is her vegan version using black rice noodles (the making of it is in her IG Stories). ❀️🌢❀️ Love the beautiful colors in this bowl! (πŸ“·: @arthurstreetkitchen)
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Such a wonderful turnout for Red Hot Kitchen’s official launch event at @booksaremagicbk ! Had a really fun Q&A with @taste editor-in-chief @mattrodbard on cooking with Asian hot sauces. Local bookstores are the best. πŸ₯° πŸ“š A huge thank you to @booksaremagicbk for hosting and to everyone who came out! (πŸ“·: @veronicanotvictoria @deboky @jenmess)
Salon also just shared the XO sauce stir-fried rice cakes from #redhotkitchencookbook plus the video of XO sauce making at their studio. These rice cakes are absolutely delicious, especially if you’re into thick chewy noodles! @salonofficial @avery_books