Stir-Fried Lettuce With Seared Tofu and Red Pepper
Updated Jan. 31, 2023
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons Shao Hsing rice wine or dry sherry
- 1tablespoon chicken broth, vegetable broth or water
- 1tablespoon soy sauce
- 2tablespoons peanut oil, rice bran oil or canola oil
- 12ounces firm tofu, drained on paper towels and cut into dominoes or diced
- 2teaspoons minced ginger
- 2garlic cloves, minced
- 1teaspoon minced serrano or jalapeño chili
- 1red bell pepper, cut in 2-inch-long julienne
- 1pound romaine lettuce (1 generous head or 2 hearts), cut crosswise into 1-inch-wide pieces
- Salt to taste
- 2tablespoons chopped cilantro
Nutritional analysis per serving (4 servings)
226 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 7 grams polyunsaturated fat; 9 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 17 grams protein; 589 milligrams sodium
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
Mix together the rice wine or sherry, the broth or water and 2 teaspoons of the soy sauce and set aside.
- Step 2
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and stir-fry until golden brown. Add the remaining soy sauce, toss together and transfer the tofu to a plate.
- Step 3
Swirl in the remaining oil and add the ginger, garlic and chili pepper and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute, then add the lettuce and sprinkle on the salt. Stir-fry for 1 minute, until the lettuce has begun to wilt. Add the rice wine mixture, cook 15 to 30 seconds, until the lettuce is bright and crisp tender, stir in the cilantro and remove from the heat. Serve with rice or noodles.
- Advance preparation: This is a last-minute dish, but you can have all of your ingredients ready to go hours ahead of time. Keep the ingredients in the refrigerator.
Private Notes
Comments
Dear New York Times,
Please don't suggest including chicken broth in a recipe marked Vegetarian and Vegan. This is how well-meaning folk accidentally feed animals to their vegetarian friends. Please just say vegetable broth. Thank you.
Elegant, tasty, simple. That's a useful tip of testing the heat in the skillet with water before adding the delicate lettuce. Otherwise it wilts.
A bit of advance prep makes this a quick, simple and flavorful meal or side dish. Be sure the tofu is well drained and the pan quite hot in order for the tofu to take on a golden color. Flavorful and healthy.
I loved the lettuce! The sauce needed a bit more pizazz though. Maybe some sesame oil and a little sugar.
I probably wouldn’t include this on my weekly rotation as there are better stir fries out there. However, a great way to use up lettuce when you don’t want yet another salad.
Made this as written, except someone had used up all of the jalapeños. I used Shichimi Togarashi instead red pepper mix instead, and added a dash of toasted sesame oil to the rice vinegar/soy mixture. It was a delightful dish and a great way to use up romaine lettuce. We’ll do this again.
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