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Pepper to the Metal

Stir-Fried Tofu with Tomatoes and Bell Peppers Over Steamed Rice

30 minutes
Serves 4
DinnerChinese
Herb's take

Tonight we're taking a page from the Chinese home-cooking playbook with a stir-fry that puts fresh tomatoes and bell peppers center stage. We'll nail that elusive silky-yet-toothsome tofu texture and unlock umami with a quick soy-ginger glaze, no takeout menu required.

Ingredients

Yield
4

Instructions

  1. 01
    Place cubed tofu on a clean kitchen towel or paper towels and gently press to remove excess moisture.
  2. 02
    Heat 2 tablespoons of the oil in a large nonstick or carbon steel skillet over medium-high heat. Add tofu cubes in a single layer and fry until golden on two sides, about 5 minutes. Remove to a plate.
  3. 03
    Add the remaining 1 tablespoon oil to the skillet. Add the ginger and garlic, stir-frying until fragrant, about 30 seconds.
  4. 04
    Toss in the bell pepper strips and stir-fry for 2 minutes until just beginning to soften.
  5. 05
    Add the tomatoes and cook, stirring, for 1 minute more. The tomatoes should release some juice but still hold their shape.
  6. 06
    Return the fried tofu to the pan. Add soy sauce, Shaoxing wine, sugar, and rice vinegar. Stir gently to coat.
  7. 07
    In a small bowl, mix the cornstarch and water until smooth. Pour this slurry into the skillet and cook, stirring, until the sauce thickens and everything is glossy, about 1 minute.
  8. 08
    Remove from heat and sprinkle with sliced scallions.
  9. 09
    Serve hot over bowls of steamed jasmine rice. Season with salt and pepper to taste at the table, if desired.

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