Black Pepper Tofu II
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
3 Tbsp Canola oil
1 14oz package firm tofu, drained and cubed
6 cloves garlic, minced
4 shallots, finely chopped
3 Serrano chiles, seeded and minced
5 Tbsp soy sauce
1 ½ Tbsp freshly grated ginger
2 Tbsp sugar
1 Tbsp maple syrup
8 scallions cut into 1 inch pieces
2 Tbsp freshly ground black pepper
Instructions:
In a large skillet over medium heat 2 Tbsp canola oil. Add the tofu and pan fry, tossing tofu frequently until all sides are golden brown, about 10 minutes. Set tofu aside. In the same pan heat the remaining 1 Tbsp oil. Add the garlic, shallots, Serrano chiles, and ginger. Stirring frequently, cook until ingredients are soft, about 8 minutes. Add the soy sauce, sugar, and maple syrup and heat through. Add the tofu and black pepper. Stir to combine. Serve over steamed rice.
From buriedcarrots.com