Simple Braised Tofu
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
Serves: 4
Ingredients
2 blocks firm/extra firm tofu, cut each into 16 pieces
4 tablespoon oil
5 cloves garlic, minced
3 red cayenne chilies (or red bird eye chilies for spicier dish), thinly sliced
3 tablespoon oyster sauce
2 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing
2 tablespoon sugar
¼ teaspoon ground white pepper
1 cup water
3 scallions, cut into 1 inch pieces
Instructions
Heat oil in a frying pan and fry the tofu pieces until golden brown. Set aside.
Sauté garlic and chiles until fragrant, about 3 minutes. Then add oyster sauce, light soy sauce, dark soy sauce, Shaoxing, sugar, ground white pepper, and water. Mix well and bring to a boil.
Return the tofu to the pan, reduce heat, and simmer until the sauce is reduced by half, about 10 minutes.
Add the scallions, mix well, and cook for another minute. Turn off heat, transfer to a serving plate and serve with steamed white rice.
From dailycookingquest.com