INGREDIENTS:
Braised Tofu:1 pack of organic tofu
2 Fresno chili peppers, finely diced
3 Tbsp mirin
3 Tbsp soy sauce
1 tsp toasted sesame oil
1 Tbsp grapeseed oil
1 clove garlic, minced
1 tsp fresh ginger, minced
4 scallions, chopped
JF Spicy Salt
Sesame seeds
Garlic Rice:
1½ cup jasmine rice (sub cauliflower rice)
1 clove of garlic, roughly chopped
2 Tbsp olive oil
2 cups water
PROCESS:
Braised Tofu:Using a tofu press, get all of the excess liquid out of your tofu. Cut the tofu into 12-16 pieces. In a small bowl combine the mirin, soy sauce, toasted sesame oil, and water. Set to the side. In a nonstick pan, cook the tofu in the grapeseed oil on medium to high heat for 5 minutes undisturbed. Flip the tofu and cook the other side for 5 minutes as well. Remove the tofu from the pan and let the excess oil drain on a paper towel. Using the same pan that the tofu cooked in, add the Fresno chili peppers, ginger, garlic, and half the scallions. Cook for about a minute on medium heat. Add the tofu back to the pan. Pour the sauce on top. Let simmer for about 4 minutes to allow the sauce to thicken and coat the tofu.
Garlic Rice:
In a medium saucepan, place the rice, garlic, and oil. Mix together and cook over medium heat until the rice is slightly toasted, and the garlic is aromatic. Once toasted, add the water and bring to a boil. Once boiling, bring to a simmer and let the rice cook as you normally would. It is that easy. Serve the braised tofu on top of my garlic rice and top with JF Spicy Salt to taste, sesame seeds, and the rest of the chopped scallions.
Recipe adapted from Bon Appétit.