Adapted from This Can't Be Tofu: 75 Recipes to Cook Something You Never Thought You Would - and Love Every Bite, by Deborah Madison, this is easy, fast, and beguiling. Serve with rice or a baked sweet potato.
- 1 (12 -14 ounce) carton firm tofu
- 1 red bell pepper
- 1⁄4 lb green beans or 1⁄4 lb thin asparagus
- 1⁄2 teaspoon szechuan peppercorns
- 1 tablespoon mushroom soy sauce
- 4 tablespoons regular soy sauce
- 2 tablespoons light brown sugar
- 4 garlic cloves, minced
- 1⁄4 cup water or 1⁄4 cup stock
- 5 teaspoons peanut oil
- 6 scallions, green and white parts, sliced diagonally into 1/2-inch pieces
- 1⁄4 cup roasted cashews
- Drain the tofu. Cut it crosswise into slabs about 1/2 inch wide. Cut each slab in half lengthwise, then cut into triangles. Blot well with paper towels. Cut the bell pepper in half lengthwise, removing veins and seeds, then cut each half into three long strips. Cut each strip into triangles. Snip the ends off beans and cut them into 2-inch lengths. Toast the Szechuan peppercorns in a dry skillet until aromatic, then grind to a powder and set aside.
- Combine the next five ingredients in a small bowl and stir to dissolve the sugar.
- Heat 1 tablespoon of the oil in a wide nonstick skillet over medium-high heat. Add the tofu and cook, without disturbing, until firm, about 5 minutes. Turn and cook the other side. The tofu should be golden, but still tender to the touch. Remove and set aside.
- Add another teaspoon of oil to the pan and when hot, add the green beans. Stir-fry over high heat for 2 minutes, then add the bell pepper and cook for about another 5 minutes . Return the tofu to the pan and season with a few pinches of salt and the Szechuan peppercorns.
- Add in the scallions. Pour in the soy-sauce mixture and cook, shaking the pan to coat the tofu and peppers. Turn off the heat before it reduces too much. Top with cashews, and serve over rice.
This recipe turned out a really impressive looking and tasty stir-fry, one garlic lovers are sure to enjoy. With a few minor tweaks, I found the sauce was absolutely delicious, loved the sweet with the garlic. Just personal preference, but I was worried with that much soy it would be too salty, so I only used 2T total soy, and made up the missing liquid with more broth...that was a good change for us. As another reviewer suggested, I used a separate pan to fry the tofu, and used a wok for the rest. I also coated the tofu in a thin layer of cornstarch before frying...something I picked up in another one of your recipes Sharon, and now I can't go back. I eased up on the pepper so it wasn't too spicy for my young diners - and they loved it. Thanks Sharon, I'll make this again and the only thing I'd do differently is add the cashews in at same time as the tofu, so they get nicely coated as well.
This was very good. I couldn't find mushroom soy sauce, so I added a handful of finely sliced shitake mushroom caps after the bell pepper. The next time I make this, I'll do the tofu in the frying pan, but do the stir frying in the wok. I found the green beans kept trying to escape the frying pan. Thanks. This is definitely in the rotation.
I really enjoyed this dish it was a joy to eat and I had to restrain myself at just one helping! I only gave four stars for the following reasons. During the prep instructions it says “combine the next five ingredients” I duly did this then read, “add 1 tsp of the oil to a pan” was the oil that I had just put in the sauce? Uh – oh, but it did say put the next FIVE ingredients in I was worried it would make the sauce greasy. The second point was the recipe called for spring onions and never mentioned them again. I was unsure of where they should go (sauce or pan) so I added some dried spring onion to the sauce instead. Despite the above it turned out well and was delicious! Definitely a keeper!