Stir-Fried Tofu and Peppers
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound firm tofu
- 2tablespoons soy sauce
- 1½teaspoons brown sugar
- 2tablespoons vegetable, peanut or canola oil
- 2teaspoons hoisin sauce
- 1teaspoon sesame oil
- 2red bell peppers, seeded and cut in 1-inch squares
- 1green bell pepper, seeded and cut in 1-inch squares
- 1tablespoon minced fresh ginger
- 2large garlic cloves, green shoots removed, minced
- ¼ to ½teaspoon dried red pepper flakes (to taste)
- 2scallions, white and green parts, cut on the diagonal into 1-inch lengths
- Cooked rice or noodles for serving
Nutritional analysis per serving (4 servings)
262 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 13 grams protein; 496 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about ½ inch thick into 1- x 2-inch dominoes.
- Step 2
Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
- Step 3
In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
- Step 4
Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
- Advance preparation: Everything can be prepped hours ahead. The cooking is last-minute.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Here is where your own judgment should come into play, where the last step of the recipe directs the cook to taste and adjust seasonings. This means YOU can choose to add more soy, hoisin, sesame oil, sugar, hot pepper, etc. If you get into this habit and give your dish a final tweak (which usually takes less than a minute) your opinion of your success with new recipes will improve markedly. With enough additional hoisin, hot pepper, etc. no way would the overriding taste be "bland."
Awesome dish use full lb of tofu and pressed water out also used 4 peppers and served over rice noodles. Made my own hoisin sauceand garnished with sesame seeds and more scallions definitely will make again
Made this last night. Excellent! However, as I had a 14-ounce package of extra-firm tofu, I doubled all of the other ingredients EXCEPT the peppers. Also increased the garlic and green onions.
5 stars for me, I doubled the sauce (but next time I won’t double the oil), and cooked the tofu in the air fryer first to crisp it up. Also, next time I’ll make a medley of veggies, and sprinkle a little peanut crunch to the top.
Didn't knock my socks off, but not bad for an easy, healthy -- and, per the comments, flexible-- weeknight meal. Next time, I will try using some sliced chile peppers (an Asian one, or jalapeño/serrano) instead of red pepper flakes. I think they'll add better/stronger heat and work well with the bell peppers. I also think the sauce was good and I will make more of it (maybe 1.5x).
Simple and very satisfying. Subbed a couple tablespoons of leftover grape jelly/soy sauce glaze from Eric Kim's Baby Back Ribs with Sweet and Sour Glaze (another great recipe) for the hoisin, and a tablespoon of sambal oelek for the pepper flakes. The little additions to the standard ginger/ garlic/soy/sesame oil the recipe prompts made making this dish fun and its flavors distinctive. And the method couldn't be easier.