My daughter has beloved tofu since earlier than she may discuss. For her, I hold issues easy: drain, slice, pan-fry, serve. However after I’m cooking for myself, I like issues saucier: Utilizing her leftovers, I prefer to make a straightforward vegetarian stir-fry with bell peppers, Thai basil, and loads of ginger and garlic. If you happen to’re a sucker for sauce like me, you’ll love the candy and salty flavors on this recipe—and will even wish to double the sauce substances.
Most cooks know their approach round a bell pepper—in any case, it’s the bedrock of numerous cuisines. One probably life-changing trick for eradicating these pesky seeds is to make use of the tip of a knife to chop across the stem: Merely pull up, and also you’ll have a seed-free pepper to work with. One other technique is to make use of your thumb to push on the stem till the entire seeded core pops inside. Shake out the pepper, and also you’re good to go.
Any coloration of bell pepper will do on this recipe. If you happen to can’t discover Thai basil, use the usual Italian stuff, or substitute cilantro or scallions. With leftover peppers, contemplate making this tart from Mallorca that’s nice for a crowd, or this ragu from Abruzzo made with floor lamb, tomatoes and a pop of sweetness from the peppers.
Yield: 4
Time: 40 minutes
Components
- 1 lb. agency tofu
- ¼ cup soy sauce
- 3 Tbsp. seasoned rice vinegar
- 1 Tbsp. sesame oil
- 2 tsp. cornstarch
- 1 tsp. kosher salt
- ¼ cup vegetable oil, divided
- 2 medium bell peppers, cored, seeded, and lower into thick slices
- 1 medium white or yellow onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 Tbsp. finely grated ginger
- 1 cup torn Thai basil leaves
- 1 Tbsp. chili crisp (optionally available)
- 2 tsp. toasted white sesame seeds
- Steamed jasmine rice (optionally available)
Directions
- Drain the tofu, then place the block on a paper-towel-lined plate. Prime with one other layer of paper towels and a second plate, then place a light-weight weight (corresponding to two 28-ounce cans) on high. Put aside till many of the water is pressed out and the tofu feels dense and dry to the contact, 20–half-hour. Pour off any extra liquid, then lower the tofu into ¾-inch cubes.
- In a small bowl, whisk collectively the soy sauce, vinegar, sesame oil, cornstarch, and salt. Put aside.
- To a big wok or skillet set over medium-high warmth, add 2 tablespoons of the vegetable oil. When it’s sizzling and shimmering, add the tofu and stir-fry, tossing sometimes, till golden brown, about 8 minutes. Switch to a paper-towel-lined plate.
- Flip the warmth to excessive. To the empty wok, add the remaining vegetable oil, the bell peppers, and the onion and stir-fry till softened barely and starting to brown, about 7 minutes. Stir within the ginger and garlic and cook dinner till aromatic, about 1 minute. Add the basil and cook dinner till wilted, about 10 seconds, then stir within the reserved tofu and soy sauce combination. Prepare dinner till the sauce thickens barely and coats the tofu, about 30 seconds. Take away from the warmth, stir within the chili crisp if utilizing and the sesame seeds, and serve with rice if desired.
