Tofu:
1 lb. package firm tofu
1 tablespoons coarse red pepper powder
6 cloves fresh garlic - chopped
1 bunch scallion - sliced fine
2 tbsp. olive oil
2 tbsp. soy sauce

Fish steak:
6 cod steaks or salmon steaks
1 - 2 tbsp. olive oil
Fresh ground white pepper
3 tablespoons white wine
2 tbsp. soy bean paste
3 tablespoons water

Hot Chili Oil:
3 tablespoons red pepper flakes
4 cloves garlic - chopped
1/2 cup olive oil
1/4 tsp. cinnamon

Tofu Preparation:
Cut tofu into 1/2" slices and place on paper towels. Put another paper towel on top and gently press out water from tofu slices. Preheat 12" nonstick skillet and add olive oil to pan. Sprinkle tofu evenly with coarse chili powder on one side until brown. Flip tofu over and sprinkle coarse chili powder on other side. Fry tofu in 2 batches, 6 pieces at a time on each side until brown and crisp. Place tofu on serving platter. Add 1 table spoon olive oil to pan and quickly sauté garlic and scallion then pour over tofu along with 2 tbsp. soy sauce.

Fish Preparation:
Take fish steaks and season with salt and fresh ground white pepper on each side. Preheat 12" sauté pan (with lid) over medium heat. Add 1 tablespoon olive oil and place steaks in pan. Cook steaks 4-5 minutes on one side. Carefully turn steaks over and cover with lid. Cook about 7 minutes more. Turn off heat and take off lid and transfer steaks to platter. Deglaze pan with white wine, add bean paste and water. Stir sauce with spoon to blend and pour over hot fish steaks. Serve with Tofu and Hot Chili Oil.

Chili Oil Preparation:
Preheat sauce pan to medium high then add oil, garlic and pepper. Cook until pepper both pepper and garlic browns well but does not burn. Then add cinnamon and stir. Put in container and keep in refrigerator and use as condiment.

Yields 6 servings - approximately 4.5 net carbs per serving