Burmese Tofu with Garlic Ginger and Chili Sauce
124kcal
Ingredients
- 2 14 oz. blocks Burmese-style tofu
- 6 cloves of garlic
- 1 1/2 inch piece of fresh ginger
- 5 dried chili peppers
- 3 tbsp peanut oil
- 2 tsp salt
- 1.2 tsp sugar
Method
- Rinse the Burmese-style tofu with water and slice them into bite-sized pieces.
- Peel the garlic cloves and finely chop them. Peel the ginger and grate it into a paste.
- Remove the stems of the dried chili peppers and roughly chop them into small pieces.
- Heat the peanut oil in a wok or frying pan over medium heat. Once hot, add the garlic, ginger, and dried chili peppers and stir-fry for about 1-2 minutes until fragrant.
- Add the sliced Burmese-style tofu into the wok and stir-fry gently to coat the tofu with the garlic, ginger, and chili mixture.
- Sprinkle in the salt and sugar and continue stir-frying for another 5-7 minutes until the tofu is heated through and slightly crispy on the outside.
- Remove the wok from heat and transfer the Burmese tofu and garlic ginger chili sauce to a serving dish.
Nutrition
Serving1bowlCalories124kcalCarbohydrates5gProtein10gFat8gSaturated Fat1gCholesterol0mgSodium729mgPotassium192mgFiber1gSugar1g