Date: 03/02/2024 03/03/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Spicy Red Oil Tofu
Summary:
This is a flavorful and spicy vegan dish where tender tofu absorbs the rich red oil sauce, making it a mouthwatering and appetizing meal.
Ingredients:
Soft tofu 300g (cubed)
Light soy sauce 1.5 tablespoons
Vegetarian oyster sauce 1 tablespoon (optional)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Chili powder 1 tablespoon
Sichuan pepper powder 1/2 teaspoon (optional)
Toasted white sesame seeds 1 teaspoon (optional)
Vegetable oil 2 tablespoons
Water or vegetable broth 200ml
Aged vinegar 1/2 tablespoon (optional)
Cornstarch 1 tablespoon (mixed with 2 tablespoons of water)
Instructions:
1. Blanch the Tofu:
Cut the tofu into cubes and blanch in boiling water for 1 minute to remove any raw taste. Drain and set aside.
2. Prepare the Sauce:
In a bowl, mix light soy sauce, vegetarian oyster sauce (optional), salt, white pepper powder (optional), and aged vinegar (optional). Stir well.
3. Make the Red Oil:
Heat vegetable oil in a pan until warm, then turn off the heat. Add chili powder and Sichuan pepper powder, stirring to release the fragrance.
4. Simmer the Tofu:
In the pan, pour in water or vegetable broth, add the tofu cubes and the prepared sauce. Bring to a boil, then reduce to low heat and let simmer for 5 minutes to allow the tofu to absorb the flavors.
5. Thicken the Sauce:
Stir in the cornstarch slurry, mixing quickly to thicken the sauce and coat the tofu evenly.
6. Serve and Enjoy:
Transfer to a serving plate, sprinkle with toasted white sesame seeds (optional), and serve immediately. The dish is silky, spicy, and full of rich flavors.
