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“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.”

Ingredients Nutrition


  1. Put rice on to cook ahead of time; it will stay warm for a while in a covered pot.
  2. 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.
  3. Mince the garlic and ginger.
  4. Cut the bell pepper into slivers and chop the onions.
  5. When the tofu is pressed, cut it into 1 inch cubes.
  6. Toss the tofu cubes with the cornstarch.
  7. Heat 1 Tablespoon oil in a wok or sturdy skillet.
  8. Stir-fry the tofu until it is lightly brown all over.
  9. Remove the tofu from the wok to a plate for a while.
  10. Combine hot bean paste, soy sauce, honey, rice wine, and vinegar in a bowl.
  11. Mince the green onion.
  12. Heat another Tablespoon of oil in the wok.
  13. Stir-fry the garlic and ginger until just golden, about 30 seconds.
  14. Add the onions and peppers.
  15. When the onions are translucent, add the tofu back into the wok.
  16. Stir the sauce in and cook for about a minute more to heat the tofu back through and thicken the sauce a bit.
  17. Stir in the minced green onion.
  18. Serve.

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