I just heard about the Meatless Monday movement and thought I’d place a recipe here to contribute to that effort. Unless you are vegan or vegetarian, tofu may not sound very enticing. It’s true that tofu on its own is bland, but it lends itself well to be dressed up and flavor enhanced. This spicy tofu will make a good introduction for the person who has never tried tofu.
1 pound block of firm tofu
1 red bell pepper, roasted and peeled
3 cloves garlic, peeled
1 inch knob of fresh ginger, peeled (approximately 1 ½ tablespoons minced)
1 teaspoon red pepper flakes
1 tablespoon sesame oil
2 ½ tablespoons soy sauce
3 ½ tablespoons cooking sherry
1 ½ teaspoons hot pepper oil
Cut the ginger into quarters and add to the food processor along with the garlic. Process them until minced.
Add the roasted red bell pepper, red pepper flakes, sesame oil, soy sauce, sherry and hot pepper oil. Process the marinade for 30 seconds.
Place the tofu on its side on top of a cutting board, and then slice the tofu in half along the length.
Pour half of the marinade into an 8 inch glass pan, or a 7 ½ by 9 ½ pan and spread it out evenly. Place the tofu, side by side, on top of the marinade and then cover with the remaining sauce.
Cover and place the dish the refrigerator overnight. In the morning flip the tofu over, making sure there is marinade underneath and on top. Allow it to sit another 8 hours. (Green onion is for the photo.)
Serving Suggestion: Serve this as an appetizer, or tapa, with fresh bread and roasted bell peppers.