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Crispy Chorizo and Tomato Over Silken Tofu

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Makes 4 servings 1x

Units Scale

Ingredients

  • 1 block (1 pound/455 g) silken tofu
  • 1 tablespoon neutral oil, such as canola or grapeseed, plus more as necessary
  • 6 ounces (170 g) ground Mexican chorizo
  • 1 shallot, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon double-concentrate tomato paste
  • 1/4 cup (60 g) unsalted chicken stock or water
  • 1 tablespoon light soy sauce
  • 2 teaspoons light brown sugar
  • Kosher salt and freshly ground black pepper
  • 2 scallions, trimmed and thinly sliced
  • Cooked white rice

Instructions

  1. Line a plate with paper towels, then gently invert the silken tofu block onto the towels and let drain for 5 minutes.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the ground chorizo and, using a spatula, flatten it in the pan. Let cook undisturbed until crispy, 2 to 3 minutes.
  3. Use the spatula to turn the chorizo and crisp the other side, 2 to 3 minutes. Break it up into bite-sized, crispy pieces. With the spatula or a slotted spoon, transfer the chorizo to a small bowl and set aside.
  4. There should be rendered fat in the pan, but if it’s dry, add a splash of oil. Add the shallot and garlic, reduce the heat to medium, and sauté until softened and beginning to brown, 3 to 4 minutes.
  5. Add the tomato paste and stir to coat the alliums. Cook, stirring frequently, until the paste has darkened and caramelized, about 5 minutes.
  6. Stir in the stock or water, soy sauce, and brown sugar and mix to com- bine. Return the chorizo to the pan. Simmer for 2 to 3 minutes to meld the sauce and chorizo. Season with salt and black pepper to taste.
  7. Place the tofu gently on a serving plate and top with the tomato-chorizo sauce. Sprinkle with the scallions. Spoon over rice to serve.

— Excerpted from The Chinese Way by Betty Liu. Copyright © 2024 by Betty Liu. Photographs by Betty Liu. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.

Recipe variations

If you can’t find ground chorizo, you can substitute ground pork. Just add 1/2 teaspoon smoked paprika and 1/2 teaspoon fennel seeds to the pork.