tofu pepper stir fry NYT

[main recipe page]

categories: [asian] [nyt]

• ingredients (serves 2-3)

  • 1 pkg firm tofu, pressed dry (see below)
  • 2 Tbsp soy sauce (1 + 1)
  • 1.5 tsp brown sugar (1 + 0.5)
  • 2 Tbsp vegetable oil (1 + 1)
  • 2 tsp hoisin sauce
  • 1 tsp sesame oil
  • 2 red bell peppers, seeded & cut to bite size
  • 1 green (or yellow) bell pepper, ditto
  • 1 Tbsp minced fresh ginger
  • 2 large cloves minced garlic
  • 1/4 tsp dried red pepper flakes (not too much!)
  • 2 green onions, both white & green parts, chopped
  • cooked rice (1c rice + 1c water worked OK in instant pot)

.

• Directions:

  • Start rice cooking in instant pot!

  • Slice tofu into two pancake-like layers; blot dry between paper towels & cutting boards, weighted down with soup cans or etc. I then bake it at 425F while preparing other ingredients. Once dry, cut into bite-size pieces.

  • Mix 1 Tbsp soy sauce, 1 tsp brown sugar, 1 Tbsp oil in a bowl large enough to hold the tofu. Toss with tofu and let sit a while.

  • In small bowl, stir remaining 1 Tbsp soy sauce, remaining 0.5 tsp brown sugar, 2 tsp hoisin sauce, 1 tsp sesame oil. Set aside.

  • Heat large pot over high heat until a drop of water evaporates on contact. Add 1 Tbsp oil. Reduce heat to medium-high. Add peppers. Stir fry few minutes until peppers begin to soften. Add garlic & ginger. Stir fry 20 seconds. Add tofu, red pepper flakes, green onions. Stir fry 2 minutes. Stir sauce and add to pan. Cover and cook 3 minutes. Remove lid, stir, taste, adjust.

source: nyt