Stir-Fried Tofu and Peppers
Updated November 24, 2015
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
½ pound firm tofu
2 tablespoons soy sauce
1 ½ teaspoons brown sugar
2 tablespoons vegetable, peanut or canola oil
2 teaspoons hoisin sauce
1 teaspoon sesame oil
2 red bell peppers, seeded and cut in 1-inch squares
1 green bell pepper, seeded and cut in 1-inch squares
1 tablespoon minced fresh ginger
2 large garlic cloves, green shoots removed, minced
¼ to ½ teaspoon dried red pepper flakes (to taste)
2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
Cooked rice or noodles for serving
Nutritional analysis per serving (4 servings)
25 grams carbs; 262 calories; 6 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 4 grams fiber; 496 milligrams sodium; 13 grams protein; 5 grams sugar
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.
Agree with everyone saying to double the recipe. Otherwise great recipe - delicious!
Made this tonight in a rush and served with rice noodles. Didn’t press the tofu, and we liked the texture. I might try pressing it next time just to see if there’s any notable difference. I doubled the liquid ingredients as I was making a pound of tofu but kept peppers, garlic, ginger, and green onions to the listed amounts. Can’t wait to make this again!
Couldn’t find my hoisin so I added a half tblsp peanut butter to soy mixture and it was satisfying. Great recipe for its simplicity and good flavor. Use Ota tofu, made fresh in Portland, Oregon and you can’t go wrong.