Burmese fiery tofu

Burmese cuisine has its own unique joy, as do all cuisines. This simple, home-kitchen-friendly recipe always turns out beautifully. This recipe centers on dried or extra-firm tofu, which holds its shape when you wok-fry it.

Sambal oelek, a spicy chili sauce, is the sauce's core. Originally from Indonesia, it's used broadly in South Asian cuisine. It is coarsely ground red chilies, with skin and seeds, that give this sauce a punch. It is a core condiment across the region, but it's usually cooked in stir-fries or other dishes.

This is a superb recipe, one of my favorite ways to enjoy tofu. The tofu is smothered in a spicy, umami gravy that cooks down and clings to the ingredients. The soft tofu is balanced by the crunch from the beans and red peppers. The dish makes a wonderful side and pairs well with rice.

Burma Superstar is a fabulous restaurant where I have enjoyed many meals, and this recipe is no exception. The recipes are authentic, vibrant, and delicious—it's like bringing the restaurant home. This is a wonderful cookbook for Burmese cuisine.

For more recipes from this wonderful cookbook, click here.

Ingredients:

For the sauce:

1 1/2 tablespoons sambal oelek

2 tablespoons Kikkoman soy sauce

1 tablespoon Kikkoman dark soy sauce

1 tablespoon Kikkoman oyster sauce

1 teaspoon apple cider vinegar

1 teaspoon sugar

For the tofu:

2 tablespoons oil

1 cup green beans, cut into 2-inch pieces

1 red bell pepper, cut into julienne

4 garlic cloves, minced

1 teaspoon ginger paste

10 oz. extra-firm tofu, cut into bite-sized strips

Thai basil, torn, to garnish

Method:

For the sauce:

Mix all ingredients and stir until the sugar melts. Set aside.

For the tofu:

Heat the oil in a wok, add the beans, and toss over high heat until they char in spots. Add the peppers and cook until lightly browned and cooked through.

Add the garlic nd ginger. Sauté for about 1 minute, until the ginger no longer smells raw. Add the tofu and toss it in. Add the sauce and toss until everything is well coated. Cook for 2-3 minutes, until the sauce thickens and clings to the tofu.

Turn into a shallow plate and garnish with Thai basil leaves. Serve immediately.