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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Saturday, August 13

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Recipe Thu Jan 29 2009

Hot Dirty Tofu

Here's a quick way to turn ordinary plain tofu into a dirty and deeply spicy, heavily seasoned and juicy dish. Pan fry square-cut pieces of tofu in plenty of hot oil, thick hot sauce, and then when they're halfway cooked and have darkened on one side, splash on soy sauce for a rich, salty goodness.

Pan-fried spicy tofu-2

I started the whole thing off sautéing slices of quartered onions until they softened with a diced green chili from Wiki Wiki Market. I doused in plenty of oil, enough to cover the slices of the two chopped onions, on top of which I carefully put down my tofu squares. I nearly blanketed the pan with Co-op Image's hot sauce, which I like for its thick spiciness and localness. After a few minutes on medium to high heat, the sauce had thickened on top of the tofu. A quick flip of the squares seared in it. The hot pan was now a thick mess of onions and darkened tofu, which a good dousing of low-salt soy sauce quickly infused into.

This dish turned out to remind me of an old roommate's pan-cooked tofu: well seasoned and spicy. The tofu cubes should be thin, so the flavor can quickly absorb and allow a very succulent feel all the way through. They can be a bit wide, say an inch and a half square, just not thick. I like to start by cutting my one-pound block of Mu Tofu into thin sheets, say half to one-quarter inch thick, and then stack those surfaces to cut them into cubes.

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Illinois Master Gardener / January 30, 2009 7:50 AM

Sounds delish!

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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