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Tag Archives: spicy

Salt and Pepper Tofu

5 Oct

When I was in 6th grade my teacher, Mrs. Dagle, gave the class a get-to-know-you survey. She asked for everyone’s favorite color, book, food, etc. I remember answering my favorite food as “anything except tofu.” I hated the texture of tofu for years-I would often buy it and leave it in the fridge for weeks until I finally cooked it, only to throw half away. Salt and pepper tofu was the first recipe I tried where I really enjoyed the texture and the taste. Something about frying tofu to give it a crunchy texture made it more palatable to me.

I bookmarked this recipe years ago and it’s become a favorite for busy weeknights. I’ve also experimented with cooking the tofu in sauce afterwards, but I prefer to leave it crunchy just the way it is. Feel free to use it in other dishes or as a beginning step to making barbeque tofu.

Salt and Pepper Tofu

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Spicy Thai Noodles 2

3 Oct

This recipe for spicy Thai noodles has been one of my most pinned and viewed recipes. I still make this regularly, but my cilantro hating husband requested I change that part of the sauce.
Spicy Thai Noodles

I usually have basil around from my herb pot, and when it’s not being made into pesto, it goes great with this recipe.

Try Thai basil if you can find it. If you can’t, that’s fine, but it’s definitely more authentic. Spicy Thai Noodles

Another note; dark soy sauce can be subbed for a tablespoon or two of the regular sauce sauce if you want a darker color.

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Spicy Thai Noodles

14 Dec

I love spicy foods almost as much as I love sushi. I pinned this recipe about two weeks ago on Pinterest and I have already made it twice this week. The first time it was too spicy, but I really think I nailed it the second time around. I made a few changes, including adding ginger and more vegetables, but feel free to make your own substitutions.

Or, see my updated recipe here!!

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Sweet Chili Baked Tofu

12 Nov

I had quite a bit of chili sauce leftover from making Thai summer rolls yesterday, so I wanted a recipe that would use most of it. I found the recipe for the sauce here.

Ingredients:

  • 2/3 cup water
  • 2/3 cup sugar
  • 1/2 cup rice wine vinegar
  • 3 tbsp sambal oelek
  • 2 tsp minced garlic
  • 4 tsp cornstarch

Directions:

  1. Combine all ingredients in a small sauce pan. Heat to a boil then lower to simmer until thickened.

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Mapo Tofu

22 Oct

All I’ve been wanting today is something spicy. Mouth-numbingly spicy. I want it to burn my lips, my mouth, my stomach. Mapo tofu is the only answer.

This isn’t a perfect recipe. It’s probably not true to the dish (mapo tofu usually had szechuan pepper) nor are the measurements perfect. When I make this I add what feel right. Sometimes I need more sugar. Sometimes I need more black beans. It’s one of those great pms-week dishes because it’s fiery and angry but can be sweet and salty.

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