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.
__________________________________
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
- Rinse and drain the tofu. Slice into 1-inch cubes. Pat with a cloth or paper towels to remove excess water. Set aside.
- In a small bowl, mix together the sugar, water, chili garlic sauce, vinegar, and red pepper flakes.
- 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.
- 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.
I don’t tolerate spicy heat very well. Whenever I eat hot spicy food I would sweat profusely. But it is very addictive. The sweating does feel rather cooling and cleansing to me. Although it always alarm my dining companions. That said, I do enjoy chili and your recipe reminds me very much of Chili Crab from Singapore. The sauce in that dish is sweet and spicy as well. Great creation Diana!
I love spicy and I love tofu….sounds good to me.
I love those lettuce wraps!
Kian – Ah, now you have got me craving chili crab and cursing expensive summer flights to Singapore (or anywhere else.)
mmmm..this looks so yummy. i adore chilli tofu. i think my dad totally agrees with that belief but i really don’t fancy all that sweating. i don’t like sweating!! lol.
This looks so yummy-licious! I’m bookmarking this recipe :)
Wow, this is fantastic. Can’t wait to give it a try. Stumbled upon your site through Foodgawker – looking forward to trawling your archives.
Those are some real, powerful flavors in this dish. Even though I think rice is a must with this dish, I like that you can go low-carb and just use lettuce.
this is as salt-bomb. where’s the sweet?
You mean aside from the 3/4 cup of sugar in the ingredients?
This is the first of your recipes I’ve tried. Love it! I don’t think I’ve ever tasted this type of spicy sweet sauce before, which is surprising to me since Sichuan food is my favorite in the world.
I also mixed in some baby bok choy and it turned out quite attractive and delicious. ^^
Thank you for a great recipe. I’ve been wanting to eat tofu for a while now, but was afraid of having to chew on something bland. This recipe is anything but…and it was perfect dish for a rainy and cold evening.
I will definitely make this one again.
tried this tonight, 3/4 cup sugar seems too much, i think i’ll lower it the next time i make it… tasted like we were eating kool-aide
I tried this, and it was super yum! I’m awful at cooking tofu well, so that part was almost the texture of marshmallows, but the sweet-spicy sauce was so delicious that I couldn’t stop eating it. I reduced the chili paste to half a teaspoon and it was still a bit too much for me, but I’m also a wimp when it comes to that :P
This was great. We did the dish with sauteed peppers, squash and onions as well. I did add a few tablespoons of soy to add some savory, and used agave instead of sugar (and I did only go with about 1/3 cup) and it was very awesome.
For those who have difficulty cooking tofu try freezing it first, then defrosting and pressing the water out. Freezing sucks the water out of the tofu and increases its ability to hold flavors.
FYI…I hear a couple people mentioning they used chili paste- recipe calls for chili garlic sauce which is different and much less intense than paste. This is the most common brand carried in most asian stores and some grocers.
http://www.amazon.com/Chili-Garlic-Sauce-Huy-Fong/dp/B000Z4JISQ