Spicy Tofu Stir-Fry
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
3
ingredients
- 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
directions
- 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.
- Serve.
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RECIPE SUBMITTED BY
I live in Los Angeles, and there are really great farmer's markets here, and corner stores featuring foods of many nations. I try to take advantage of these resources by using fresh seasonal produce and trying foods from different cultures. I don't exactly have the problem of not being able to find exotic ingredients; more often, I see things in the local stores (lotus root! passionfruit! chayote!) that turn out to be delicious when I finally learn how to prepare them. Interested in expanding my repertoire of techniques and cuisines, I finally took up my sister - Recipezaar member Roosie - on her recommendation to visit this site. I hear our parents use it too sometimes, but they don't seem to have figured out how to write reviews. My culinary pet peeve is when people stir rice while it's cooking, thereby making it gummy.