 | Dubu JorimShi (IG: @shi_cookin) / Food Content Creator, Brooklyn, NY; Photo by Shi |
| For the Tofu: | |
| • | 1 box firm tofu |
| • | 2 pinches salt |
| • | 1-2 tbsp. oil |
| For the Sauce: | |
| • | 1/2 tsp. The Perfect Purée Red Jalapeño Puree, thawed |
| • | 2 garlic cloves, minced |
| • | 1 tbsp. soy sauce |
| • | 3 tbsp. water |
| • | 1 1/2 tsp. sesame oil |
| • | 1 tbsp. sugar |
| • | 1/3 cup of scallions, chopped (you can use both white and green parts) |
| For the Garnish: | |
| • | 1 scallion, thinly sliced |
| • | Toasted sesame seeds |
| Method: | |
| 1. | Drain the liquid from the tofu package. Cut the tofu block into 1/2 inch thick rectangular pieces. |
| 2. | Place the tofu pieces onto a plate with a paper towel. Season with a pinch of salt. Flip over tofu pieces and season with another pinch of salt. |
| 3. | Place another paper towel on top of the tofu pieces. Set aside. |
| 4. | To prepare the sauce – in a bowl, combine all the sauce ingredients. Mix well. Set aside. |
| 5. | The tofu pieces should be dry enough to start cooking now. Heat 1-2 tbsp. of oil in a non-stick skillet on medium heat (you might need less oil depending on the size of your skillet), slowly add in the tofu pieces and sprinkle a pinch of salt on top. Sear until golden brown and crispy. Do the same for the other side. |
| 6. | After both sides are golden brown, add in the sauce mixture and simmer the sauce on low-medium heat until it is slightly thick. It should take around 3 minutes (you can slightly shake the skillet to make sure the sauce is touching all the tofu pieces). |
| 7. | Plate it up and garnish with toasted sesame seeds and scallions! |