Tofu is a food that is often misunderstood. Chef Andrea Nguyen hopes to change that with her new book Asian Tofu, full of tasty recipes. Andrea is a James Beard-nominated writer and one of the most celebrated voices in Asian cuisine.
Andrea will be celebrating her new book at a special lunch at 12 p.m. on Wednesday, Sept. 19, at Capitol Hill's Monsoon restaurant. The cost is $35 and includes a family-style meal and wine. Click here for tickets and to get more information.
Andrea joined New Day Monday, Sept. 17, to share one of the recipes from the book.
Pressed Tofu and Peanuts in Spicy Bean Sauce
12 to 14 ounces Seasoned Pressed Tofu or Tea-Smoked Pressed Tofu, or purchased brown
(baked) pressed tofu
2/3 cup unsalted roasted peanuts
2 large green onions, white and green parts, cut into 1/4-inch-thick rounds
3 tablespoons peanut or canola oil
1 teaspoon sesame oil
1 tablespoon fermented black beans, mashed with the broad side of a knife or a mortar and pestle
2 1/2 tablespoons chili bean sauce, Pixian kind preferred
2 teaspoons light (regular) soy sauce
1/2 teaspoon sugar
1 to 2 tablespoons Chile Oil, homemade or purchased, with or without chile flakes
1. Cut the tofu into 1/2-inch cubes, roughly the size of a large peanut. Transfer the tofu to a bowl.
2. If you like, refresh the peanuts by toasting them in a dry skillet over medium-high heat for about 3 minutes, until fragrant and slightly darkened. Let the peanuts cool, then add them to the tofu, along with the green onion.
3. In an extra-small saucepan, such as a butter warmer, combine the peanut oil, sesame oil, fermented black beans, and chile bean paste. Heat over medium heat until gently sizzling, about 2 minutes. Continue cooking for 30 to 45 seconds, stirring constantly, until super fragrant. Remove from the heat and stir in the soy sauce and sugar.
4. Pour the sauce over the tofu, peanuts, and green onion. Add chile oil to taste. Stir with a spatula to distribute the seasonings well. Transfer to a serving plate to enjoy right away or cover with plastic wrap and set aside for up to 2 hours.
Recipe from Andrea Nguyen’s Asian Tofu (Ten Speed Press, 2012).