Spicy Beancurd with Chicken

Sometimes I just needed my spicy food!  I could hardly go more than a day without any spicy food.  That's why I always have a bottle of my homemade chili in oil in the refrigerator on days that I cooked non-spicy food so that I could have that as a condiment.  If you are new to my blog and want my chili in oil recipe, you can do a search within my blog on the right panel.

I could proudly say that both of my girls are well trained in handling spicy food now.  They can eat this with no problem.  They can even eat the spicy Korean instant noodle and one day even brave enough to want to sample my chili in oil.  For your information, my chili in oil is extremely spicy and I was shocked that they wanted to try it.  I gave them a dot to try because they asked for it.  They quickly searched for water after they had it, yeah even my 4 years old dare to eat my chili in oil. :D

This dish was easy to make as well, just required an extra step in pan-frying the tofu first.  If you want it healthier, you don't have to pan-fry the tofu.  I did it for the texture and crunch.

Ingredients:

1 skinless and boneless chicken breast, thinly sliced and marinated it with salt, white pepper, cooking wine, sesame oil and cornstarch.

1/2 firm tofu, sliced and pat dry with paper towel

2 scallions, only the white bottom part, thinly sliced

1 small piece of ginger, minced

2 tsp. LKK hoisin sauce (you can use other brand)

2 tsp. LKK chili bean sauce (you can use other brand)

1/4 tsp. salt

1/2 tsp. sugar

Method:

1.  In a medium heat wok with oil, pan-fry the tofu until golden brown on both sides, dish out and set aside.

2.  In a heated wok, add in some oil.  When heated, add in the ginger and scallion and stir-fry until fragrant.  Add in chicken and stir-fry until cooked.  Add in the fried tofu slices.  Mix well.

3.  Add in the sauces and seasonings.  Stir to mix well.  Do a taste test and adjust accordingly.  Serve hot.