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Categories:
soy sauce red bean white peppercorns salt cayenne pepper ground cloves canola oil garlic Silken fresh ginger green onion sesame oil
Viewed: 25 - Published at: 2 years agoIngredients
- 1 tablespoon low sodium soy sauce
- 12 teaspoon red bean paste or 12 teaspoon miso
- 12 teaspoon white peppercorns, roasted and ground or 12 teaspoon white pepper
- 14 teaspoon salt
- 14 teaspoon cayenne pepper
- 18 teaspoon ground cloves
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 1 (19 ounce) package extra-firm silken tofu, drained and cut into bite-sized pieces
- 1 tablespoon minced fresh ginger
- 1 green onion, finely chopped
- 1 teaspoon sesame oil
Method
- Combine soy sauce, bean paste, peppercorns, salt, cayenne and cloves in a small bowl.
- Set aside.
- Heat a large skillet or wok over medium-high heat 1 minute.
- Add canola oil, let warm 30 seconds, then add tofu.
- Coat tofu with oil, add bean paste mixture, garlic and ginger.
- Cook 1 to 2 minutes or until tofu is heated through stirring the tofu in the spice mixture.
- Stir in green onion and sesame oil.
- Transfer to bowls and serve warm.
