Ginger Honey Chili Tofu w. Jasmine Rice & Sweet Potato Confit

Hey guy! YES! Another tofu post. It's really simple too, which I find readers and followers on my Tumblr love the most. So here you go!!! 

                                                           

You will need: 

For Tofu:

1 brick of firm tofu

1/4 cup of honey 

2 TBS grated, fresh ginger

1/2 TBS chili flakes

1/2 TBS grated garlic 

1 tsp rice wine vinegar

sea salt to taste

1 cup cooked Jasmine rice

 For Sweet Potato Confit

Neutral flavored oil such as canola or vegetable

1 Sweet Potato super small dice or "brunoise"  pronounced "broon woh"

1/4 yellow onion also brunoise

sea salt to taste

 Have your rice cooked and set aside. Follow the directions on the bag. Only tip I could give is to rinse your rice a few times to get rid of the starch. This makes the grains of rice fluff up easier without causing it to turn into paste. 

 For Sweet Potatoes: Add a little oil to your pan. On low heat, add in onion, and sweet potato at the same time. We usually add our onion first, since it infused a lot of flavor into our food. However, by the time the sweet potato is cooked, our onion will be nicely caramelized. To confit is to cook in fat at a very low temperature. This gives a gem like look to our food, and cooks it evenly. You get the ingredients full potential this way, in my opinion. Add in remaining ingredients and don't forget to season! I love using sea salt since it is so mild, but feel free to use what you have! Cook for about 15 minutes. Since we have such tiny dices, it is a quicker cooking time. Drain your yummy sweet potatoes and set aside. 

 Don't throw out that oil. Save it for later. It isn't broken down since it was cooked at such a low temperature, and it is FULL of flavor!

 For Tofu: Prep tofu as I've shown you guys on my previous post: Tofu Manipulation Use the dry heat method I mentioned for braising. Even though we are sauteing today, it will help absorb lots of yummy flavor. 

 For Honey Ginger Sauce: Take your honey, and simmer on a low heat setting. The honey should have a diluted consistency. Add in your grated ginger and garlic. Let simmer for about 5 minutes, then add in your chili flakes. Kill the heat and add in your rice vinegar. This will cut the sweetness from your sauce, and give it dimension.

Heat up your pan and add that confit oil. Just a little bit. Now we are going to do a quick saute. Remember, saute means high heat, low fat! 

 Add your previously cooked tofu to a pan, give it a few tosses in the pan, and about a minute later, add in your sauce. Toss, so it is completely mixed. 

 I garnished mine with green onion. I cut it open, and sliced it into thin strips or, "julienne". Get creative! If you want to garnish, use what you'd like. Cilantro/coriander, green onion, leeks, whatever it is you love! Add or omit ingredients from this recipe! If you decide to make this at home, PLEASE share!!! I'd love to see what you did! Link your blog post, photos, etc. 

You're done! 

Remember, recipes are a guideline! So taste your food! If you like your food super spicy, by all means, add as much or  as little as you'd like! My way isn't perfect. YOUR way is! 

Have fun!

Amber~