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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.06 Kcal (1348 kJ) | ||
| Calories from fat | 176.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.58g | 30% | |
|---|---|---|---|
| Sodium | 364.56mg | 15% | |
| Potassium | 379.24mg | 8% | |
| Total Carbs | 22.66g | 8% | |
| Sugars | 11.84g | 47% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 18.71g | 37% | |
| Vitamin C | 44.2mg | 74% | |
| Vitamin A | 1mg | 33% | |
| Iron | 20.4mg | 113% | |
| Calcium | 314.3mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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