Spicy Tofu

• 1 lb firm tofu or 1 lb extra firm tofu
• 14 cup soy sauce
• 2 tablespoons mirin or 2 tablespoons sake or 2 tablespoons dry sherry
• 1 green chili peppers or 1 jalapeno pepper
• 2 tablespoons peanut oil or 2 tablespoons vegetable oil
• 12 red onion, sliced thin
• 1 red bell pepper, sliced thin
• 1 carrot, shredded
• 12 lb bean sprouts
• 3 garlic cloves, crushed
• 4 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 teaspoon cornstarch
• 1 tablespoon brown sugar
• 14 teaspoon crushed red pepper flakes
• 12 cup hot water

1. Place the tofu between two plates and weight the top with a brick or heavy can.
2. Press at least one hour, draining water occasionally.
3. Cut into 1/2" cubes.
4. Toss with soy sauce and mirin and let stand 15-30 minute Drain well on paper towels.
5. Remove the ribs and seeds from the chili pepper, then chop finely.
6. Heat oil in a wok or large frying pan over medium-high heat.
7. Toss the drained tofu into the oil, and cook until browned on all sides.
8. Once browned, toss in chili pepper, onion, bell pepper, carrot, bean sprouts, and garlic; cook until just tender, about 5 minutes.
9. In a small bowl, whisk together the soy sauce/mirin marinade, vinegar, honey, cornstarch, brown sugar, and red pepper flakes.
10. Pour over tofu and vegetables, add hot water, toss to coat and simmer 3 to 5 minutes, or until sauce thickens slightly.

extra firm, soy sauce, sake, green chili peppers, peanut oil, red onion, red bell pepper, carrot, bean sprouts, garlic, rice wine vinegar, honey, cornstarch, brown sugar, red pepper, water

Taken from www.food.com/recipe/spicy-tofu-322963 (may not work)