Spicy Tofu with Vegetables Over Brown Rice.

The sauce I used for this dish is responsible for hooking me on spicy food forever. I found it, believe it or not, in one of my father's old issues of Southern Living when I was a teenager (I'm from Connecticut, by the way).

 

I scribbled the recipe down in a notebook in cursive writing with a fountain pen (because I was really pretentious back then). Now the recipe is stained with food and water and the letters are running into each other. I suppose I should record the sauce recipe here for posterity. I guess it'd be considered a hot-and-sour sauce:

 

Ingredients:

 

1/3 c chicken broth

1/4 c soy sauce

2 T dry sherry (Manzanilla is my favorite)

1 T rice vinegar

1 T dark sesame oil

1 T chili puree with garlic aka chili garlic sauce

1 T cornstarch

2 t sugar

 

Combine ingredients in a medium bowl and whisk until fully combined. It makes enough sauce for a stir-fry recipe for four. It works best with tofu, chicken, seafood and vegetables.

Done