Freezing tofu gives it a meatier texture. Feel free to substitute other vegetables, such as bell pepper or zucchini, in place of the frozen corn.
INGREDIENTS | SERVES 3 to 4
- 1 pound firm tofu, frozen
- 1 tablespoon chili powder
- ¼ cup cornstarch
- 3 tablespoons vegetable or peanut oil
- 2 cloves garlic, chopped
- 1 green onion, finely chopped
- 1 onion, chopped
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- 1 cup frozen corn
- 1 cup canned red kidney beans, drained
- 1 cup canned diced tomatoes with juice
- 1 tablespoon brown sugar
- Salt and black pepper to taste
Thaw the tofu at room temperature, drain, and cut into 1-inch cubes. In a bowl, combine the chili powder with the cornstarch. Dredge the tofu cubes in the mixture.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic and the green onion. Stir-fry for 10 seconds, then add the chopped onion. Sprinkle the allspice and cinnamon over the top. Stir-fry for about 2 minutes, until the onion begins to soften.
Add the frozen corn. Stir-fry for 1 minute, mixing with the onion. Add the tofu. Stir-fry gently for 1 minute, moving it around the pan.
Stir in the red kidney beans and diced tomatoes with juice. Bring to a boil. Stir in the brown sugar. Continue stir-frying for 2 to 3 minutes to mix all the ingredients together. Taste and adjust seasoning, adding salt and black pepper if desired. Serve hot.
Spicy Szechuan Peppercorn
Not really a peppercorn at all, Szechuan peppercorn is a reddish-brown berry famous for the numbing effect it has on the tongue. In 2005, the United States Food and Drug Administration lifted a longtime ban on importations of Szechuan peppercorn, meaning cooks can once again enjoy their favorite spicy Szechuan dishes.