Why order takeout when you can create classic Chinese flavors so easily at home?

　　

Ingredients

serves 2 to 3

　　1 cake silken or soft tofu (about 16 ounces)

　　3 scallions

　　1 cup water

　　1 tablespoon cornstarch

　　1/2 teaspoon salt

　　1 teaspoon soy sauce

　　1/2 teaspoon dark sesame oil

　　1/4 teaspoon sugar

　　1/2 teaspoon rice vinegar, cider vinegar, or white vinegar

　　1 teaspoon peanut oil or vegetable oil

　　1/2 teaspoon Chinese chili paste

　　1/2 cup sliced snow peas or frozen green peas (optional)

　　

Step 1

Cut the tofu into 1-inch cubes and set aside. Chop the scallions (about 1/2 cup). In a bowl, whisk the water, cornstarch, salt, soy sauce, sesame oil, sugar, and vinegar until well blended.

　　

Step 2

Warm a skillet or saucepan on medium-high heat. When the pan is hot, add the oil and then the chili paste, sizzle for a few seconds, and then stir in the cornstarch-water mixture. Stir until the sauce simmers and thickens, about 2 minutes. Add the chopped scallions and the peas, if using. Gently stir in the tofu cubes and cook until heated through.

　　

Ingredient Note

Step 3

Silken tofu gives this dish a custardy consistency that some of us really like, but it’s a little bit tricky to work with. It’s slippery and hard to cut into neat cubes, so don’t worry if some fall apart. Soft tofu is a little easier to cut into cubes, and some people prefer the texture.

　　

Serving & menu ideas

Step 4

Serve the tofu on a bed of rice or udon noodles, with Pan-Asian Slaw (page 212) or a steamed green vegetable on the side.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.