Pepper to the Metal
Stir-Fried Tofu with Tomatoes and Bell Peppers Over Steamed Rice
30 minutes
Serves 4
DinnerChineseVeganVegetarianNut-freeShellfish-free
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
- 01Place cubed tofu on a clean kitchen towel or paper towels and gently press to remove excess moisture.
- 02Heat 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.
- 03Add the remaining 1 tablespoon oil to the skillet. Add the ginger and garlic, stir-frying until fragrant, about 30 seconds.
- 04Toss in the bell pepper strips and stir-fry for 2 minutes until just beginning to soften.
- 05Add the tomatoes and cook, stirring, for 1 minute more. The tomatoes should release some juice but still hold their shape.
- 06Return the fried tofu to the pan. Add soy sauce, Shaoxing wine, sugar, and rice vinegar. Stir gently to coat.
- 07In 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.
- 08Remove from heat and sprinkle with sliced scallions.
- 09Serve hot over bowls of steamed jasmine rice. Season with salt and pepper to taste at the table, if desired.
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