Bean Curd with a Spicy Sauce

Fifteen minutes. That’s all that stands between you and a bowl of tender tofu swimming in a fiery, ginger-laced sauce.

This stripped-down stir-fry keeps the ingredient list short and lets each one punch above its weight: Thai chili paste brings the heat, soy sauce adds depth, fresh ginger and garlic do the heavy aromatic lifting, and scallions tie it all together.

A quick cornstarch slurry turns the sauce thick and glossy so it coats every cube of bean curd.

Pile it over steamed rice and dinner is done before the takeout app even loads.

Pro Tips

• Whisk the sauce together before you start cooking. Once the wok is hot, things move fast and you won’t have time to measure.
• Cut the tofu into generous 1-inch cubes. Smaller pieces break apart too easily when you stir.
• Use tamari in place of soy sauce to keep this gluten-free without changing the flavor.
• Adjust the chili paste up or down to match your spice tolerance. Start with a teaspoon and taste before adding more.