Ingredients
- 1 lb or 1 block extra firm tofu
- 3/4 cup sugar
- 1/2 cup water
- 2 tablespoons chili garlic sauce
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon red pepper flakes
- 2 tablespoons peanut oil
- 2 cloves garlic, minced
- 1 piece fresh ginger, grated
- Salt to taste
Directions
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Rinse and drain tofu. Slice into 1-inch cubes. Pat with cloth or paper towels to remove excess water. Set aside.
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In a small bowl, mix together sugar, water, chili garlic sauce, vinegar, and red pepper flakes.
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In small pot or pan, heat 1 tablespoon of oil. Add minced garlic and ginger and cook until fragrant, about 30 seconds. Add the sugar-chili-garlic mixture. Bring to boil, then reduce heat and simmer until glaze thickens to syrup-like consistency, about 15 to 20 minutes.
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Meanwhile, heat up a wok or large skillet. Coat the botom with the remaining tablespoon of oil. Add tofu and stir-fry until the outsides start to turn golden brown, about 10 minutes. Remove from heat and toss with sweet chili glaze. Serve with rice and garnish with chopped peanuts or scallions.