Thursday, February 06, 2014

Spicy Tofu Stew

Vaguely Korean in inspiration, our Spicy Tofu Stew is perfect for heating up cold nights. Cafe Drake HRV tossed in a handful of soaked rice noodles before serving but plain rice - white or brown - would also complete the meal. Start by pureeing in a blender 1 16-oz jar of roasted red bell peppers along with 2 T. of chili paste - use whatever you like or have close by. We used Sambal Olek and its salty astringency worked beautifully. Add the puree to a saucepan along with 2-3 cups vegetable broth. Bring to a boil and then add 1 chopped green bell pepper, 1 sliced onion and 2 sliced small green chilies. Reduce heat to a simmer and stir in 2 cups cubed tofu (firm or extra firm). Simmer gently, stirring now and then, for 10 minutes or until the onions and bell peppers are soft. Season with 2 T. fish sauce and a splash of cider or rice vinegar. Vegetarians can replace the fish sauce with soy sauce. Garnish as you like with sliced scallions or leaves or cilantro.

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