Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 2 tbsp shacha sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1/4 cup water
- 2 tbsp vegetable oil
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Drain the tofu and cut it into small cubes. Set aside.
2. In a mixing bowl, whisk together shacha sauce, soy sauce, sesame oil, cornstarch, and water until well combined.
3. Heat the vegetable oil in a non-stick skillet over medium-high heat.
4. Add the tofu cubes to the skillet and cook for 3-4 minutes until lightly browned on all sides.
5. Pour the shacha sauce mixture over the tofu and stir until the sauce thickens and coats the tofu cubes evenly.
6. Add chopped scallions and cilantro to the skillet and stir for another minute.
7. Remove from heat and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 13g
Carbohydrates: 7g
Protein: 10g
Sodium: 650mg
Sugar: 1g
Substitutions for ingredients:
- Shacha sauce can be substituted with hoisin sauce or oyster sauce.
- Soy sauce can be substituted with tamari sauce or coconut aminos.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add sliced mushrooms or bell peppers to the skillet for extra flavor and texture.
- Use silken tofu instead of firm tofu for a softer texture.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Pat dry the tofu with a paper towel before cutting it into cubes to remove excess water.
- Use a non-stick skillet to prevent the tofu from sticking to the pan.
- Adjust the amount of shacha sauce and soy sauce according to your taste preference.
Storage instructions:
Store the leftover shacha tofu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftover shacha tofu in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve the shacha tofu in a bowl with steamed rice and garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Steamed rice, stir-fried vegetables, or a side salad
Suggested side dishes:
Steamed broccoli, sautéed bok choy, or roasted sweet potatoes
Troubleshooting advice:
- If the shacha sauce mixture is too thick, add more water to thin it out.
- If the tofu cubes are too soft, cook them for a few more minutes until they are lightly browned.
Food safety advice:
Make sure to cook the tofu until it is heated through to prevent any foodborne illnesses.
Food history:
Shacha sauce is a popular condiment in Taiwanese cuisine made from soybean oil, garlic, shallots, and dried shrimp.
Flavor profiles:
Savory, umami, and slightly spicy
Serving suggestions:
Serve the shacha tofu as a main dish or as a side dish.
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