Red Hot Chile Tofu

1. 1

   In a small bowl, combine the tomato paste, water, soy sauce, sake, and sugar.

2. 2

   Mix well and set aside.

3. 3

   In a shallow bowl, combine the cornstarch and salt.

4. 4

   Dredge the tofu strips in the cornstarch mixture, shaking off any excess.

5. 5

   Heat 2 tablespoons of the oil in a large skillet or wok over medium-high heat.

6. 6

   Add the tofu in batches and cook until golden brown.

7. 7

   Transfer to a platter.

8. 8

   Heat the remaining 1 tablespoon of oil in the same skillet or wok over medium-high heat.

9. 9

   Add the scallions, garlic, ginger, and chile paste, and cook, stirring for 15 seconds.

10. 10

    Add the reserved tomato paste mixture and stir until well blended.

11. 11

    Add the reserved tofu and toss gently to coat with the sauce, cooking until heated through, about 3 minutes.

* Per serving · 4 servings · Values may vary.