Szechuan Tofu and Red Bellpepper |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This stuff is so tasty and easy to cook. You can use red pepper flakes instead of chile garlic sauce or sriracha chile sauce if you don't have any. Ingredients:
2 tablespoons soy sauce |
1 tablespoon rice vinegar |
2 teaspoons sugar |
1/2 teaspoon chili-garlic sauce |
1/4 teaspoon white pepper |
1 tablespoon vegetable oil |
12 ounces extra firm tofu, cut 1/2-3/4 inches cubes |
1 red bell pepper, sliced |
1 tablespoon vegetable oil |
1 tablespoon garlic, minced |
2 teaspoons fresh ginger, minced |
Directions:
1. In a small bowl, mix soy sauce, rice vinegar, sugar, chile garlic, and white pepper. Set aside.
2. Heat a large frying pan or wok with oil over med-high heat. Carefully add tofu and sear for a minute then add bellpeppers. Cook until peppers until tender and slightly crunchy. Add a bit more oil if needed.
3. Add the last 3 ingredients: oil, garlic, and ginger to pan; stir until garlic are lightly browned, 1 to 2 minutes. Stir soy mixture and add to pan; bring to a boil and stir until most of the liquid has evaporated and tofu and peppers are coated, 2 to 3 minutes. Pour into a serving dish.
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