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     Title: Firecracker Tofu
Categories: Tofu, Chilies
  Servings: 4

     14 oz package of firm or extra
           - firm tofu, pressed
    1/2 c  corn starch
      1 tb soy sauce
      2    eggs
    1/4 c  vegetable oil
    1/4 c  brown sugar
    1/3 c  Frank's Red Hot
      2 tb butter
    1/2 ts Worcestershire sauce
      3 cl garlic, minced
      1 tb vinegar (apple cider, rice
           - wine, or white)
    1/2 ts salt
      1 ts black pepper

To make the tofu you will first need to press the tofu until most of
the water is out.  Then cut the tofu into cubes.

Mix together the soy sauce and egg in a shallow bowl.   Dip the tofu
into the corn starch and then into the egg mixture.   Pan fry until
crisp and golden brown.

Meanwhile, heat the brown sugar, red hot, butter, Worcestershire
sauce, garlic, vinegar, salt, and pepper in a small saucepan.   Pour
the sauce over top of the tofu in the pan.

Bake for 30 minutes then serve over top of rice.

While you don't have to I would recommend firm or super firm so that
the tofu holds it's shape and becomes crispy.  The firm tofu holds
up well in the oven with the sauce.

CAN I ADD VEGETABLES TO THIS DISH? Yes!  I actually added broccoli
to the dish with tofu and covered both with the sauce before I baked
it.  You can add broccoli, peppers, onions, zucchini, or squash.

CAN I MAKE THIS DISH VEGAN? You sure can.  The only thing in the
recipe that isn't vegan is the egg.   You can substitute a few
tablespoons of vegan mayo along with a tablespoon of vegan milk and
use that in place of the egg to make this dish vegan.

WHAT CAN I USE IF I DON'T HAVE A TOFU PRESS?  You can set your tofu
on a plate, cover with paper towels, and put a heavy bottomed
skillet or pan on top weighed down with a few cans.  This will help
press out the liquid from the tofu.

I really like this tofu dish because it just pops with flavor.  You
can adjust the amount of Frank's Red Hot if you think it's too hot
or if it isn't hot enough for you. 

Preheat the oven to 375 degrees. Spray a baking dish with cooking
spray. (If just making tofu use an 8 x 8 pan, if adding vegetables
use a 9x13 pan.) Cut the tofu into 1 inch cubes and toss with the
corn starch. In a shallow bowl combine the soy sauce and the eggs.
Beat well. Heat the oil in a large skillet over medium high heat.
Dip the corn starch dusted tofu pieces into the egg mixture then
place in the hot pan. Cook for 2-3 minutes then flip and cook an
additional 2-3 minutes or until the tofu is crispy and golden.
Remove the tofu from the skillet and place in the prepared pan.
Meanwhile, heat the brown sugar, Red Hot, and butter in a small
saucepan over medium heat. Cook for 3-4 minutes or until the brown
sugar has dissolved. Remove from heat and stir in the Worcestershire
sauce, garlic, vinegar, salt, and pepper. Mix well then pour over
top of the tofu in the baking dish. Place the baking dish in the
oven and cook for 15 minutes. Toss the tofu to coat it in the sauce
and cook for an additional 15 minutes. Remove from oven and serve
over top of rice.

NOTES Recipe adapted from Vegan Travel Eats

Heather Lynne and Frank

  From: Hezzi-Dsbooksandcooks.Com       
 
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