In a frying pan, place 3T hoisin sauce, 1/2 C Chinese rice wine, 2 T shredded ginger, 2 seeded and chopped small red chillies and 1/2 C chicken stock. Simmer for 4 minutes. Add 1lb sliced firm tofu and simmer for 3 minutes or until heated through.
• The sauce created by all these ingredients is very delicate. I wouldn't go as far as to label it as 'spiced', although it's a bit spicy with the chillies, but not unbearable—just enough to give it some character.
• I used sake in place of the Chinese rice wine, and it worked well.
• I prefer to serve this with short-grain Japanese rice, because the textures of the tofu and the rice together are sumptuous. Really.
• I used what sauce remained to top steamed broccoli the next day. It makes a good leftover.
• In place of the chillies, you can also use about 1t of Sambal Oelek. This is good stuff to have around, because sometimes I forget I've purchased the fresh chillies and then they shrivel up and are fairly useless. Some chillies don't take well to freezing, either. I've found that jalapenos turn brown when defrosted. Birds-eyes, however, do well.
from Off The Shelf, Cooking from the Pantry by Donna Hay
[enjoyable]