Stir-Fried Tofu and Peppers

Name: Stir-Fried Tofu and Peppers
Total time: 30 min
Yield: 4 servings
Cuisine: asian
Ingredients: 1/2 pound firm tofu; 2 tablespoons soy sauce; 1 1/2 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; 1/4 to 1/2 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

By Martha Rose Shulman

Total Time: 30 minutes
Rating: 5(1,982)
Comments: Read comments

This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it’s also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn’t been weighted.

Featured in: Late Summer Stir-Fries

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.

Tip

Advance preparation: Everything can be prepped hours ahead. The cooking is last-minute.Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ratings

5 out of 5

1,982 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

John7 years ago

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."

janet7 years ago

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

RDCollins7 years ago

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.

Linda PA3 weeks ago

Hooray, finally a tofu recipe that really is good, not too complicated and quick to make. I made this exactly as described except for making double the sauce so that I could have extra with my pad Thai type rice noodles. Vegetarians, vegans? Definitely make this you will like this quite a lot. It’s like really high-quality Restaurant Asian food.

Judy7865 months ago

This meal is easy and delicious, making it perfect for a weeknight. I followed the recommendations of others and doubled the sauce, which turned out great. Instead of using tofu, I used shrimp and prepared it as instructed. To avoid overcrowding, I removed the veggies for a minute while the shrimp cooked, then mixed everything together. This dish is definitely a keeper!

tlofthus5 months ago

I added, thinly sliced cabbage, both red and green, to the peppers… Because I had it in the refrigerator. I doubled the sauce. It was great. Also good for leftovers.

Private comments are only visible to you.