Prep 35 mins
Cook 10 mins
This is a Chinese style recipe, I think specifically Szechuan style. You can vary it a bit -- maybe use chicken instead of tofu, or add some diced celery, bamboo shoots, or blanched broccoli with the other vegetables. Serve with rice.
- 18 ounces firm tofu
- 2 garlic cloves
- 1 tablespoon minced fresh ginger
- 1 red bell pepper
- 1⁄2 large onion
- 2 tablespoons cornstarch
- 2 tablespoons peanut oil
- 2 tablespoons hot bean paste
- 1 tablespoon soy sauce
- 2 teaspoons honey
- 1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
- 1 tablespoon chinese black vinegar or 1 tablespoon cider vinegar
- 1 stalk green onion
- Put rice on to cook ahead of time; it will stay warm for a while in a covered pot.
- Press the tofu; this helps remove the water so it browns better -- I like to put it between paper towels between two sturdy plates, then put a cast iron skillet on top and put the whole thing in the sink for 20 minutes.
- Mince the garlic and ginger.
- Cut the bell pepper into slivers and chop the onions.
- When the tofu is pressed, cut it into 1 inch cubes.
- Toss the tofu cubes with the cornstarch.
- Heat 1 Tablespoon oil in a wok or sturdy skillet.
- Stir-fry the tofu until it is lightly brown all over.
- Remove the tofu from the wok to a plate for a while.
- Combine hot bean paste, soy sauce, honey, rice wine, and vinegar in a bowl.
- Mince the green onion.
- Heat another Tablespoon of oil in the wok.
- Stir-fry the garlic and ginger until just golden, about 30 seconds.
- Add the onions and peppers.
- When the onions are translucent, add the tofu back into the wok.
- Stir the sauce in and cook for about a minute more to heat the tofu back through and thicken the sauce a bit.
- Stir in the minced green onion.