Stir-Fried Tofu with Bell Peppers or Other Vegetables

This stir-fry recipe offers a versatile and quick way to enjoy delicious tofu combined with colorful bell peppers and various vegetables. With a few simple variations, you can customize the dish to your liking and experiment with different flavors. Whether you choose bell peppers, peas, broccoli, or greens, this recipe is a delightful addition to your weeknight meals.

MAKES: 4 servings

TIME: 30 minutes

INGREDIENTS:

• 1 1/2 to 2 pounds firm to extra-firm tofu, frozen, squeezed, or patted dry and cut into cubes
• 3 tablespoons peanut or neutral oil, like grapeseed or corn
• 1 large onion, cut in half and sliced (optional)
• 3 bell peppers, 1 green, 1 yellow, and 1 red, or any combination, cored, seeded, and sliced
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh ginger
• 1/4 cup rice wine, sherry, sake, white wine, or water
• 1/3 cup chicken, beef, or vegetable stock, or water
• 2 tablespoons soy sauce
• 1/2 cup roughly chopped scallion

INSTRUCTIONS:

1. Cut the tofu into 1/2-inch or slightly larger cubes.
2. In a large skillet, preferably nonstick, heat 2 tablespoons of oil over high heat. When hot, add the onion (if using) and cook, stirring occasionally, until it begins to soften, which takes a couple of minutes. Add the sliced bell peppers and continue cooking until both the onions and peppers are crisp-tender and slightly charred at the edges, approximately 5 minutes. Remove the mixture with a slotted spoon and set it aside.
3. Add the remaining tablespoon of oil to the skillet and then add the chopped garlic and ginger. Cook, stirring, for about 10 seconds.
4. Add the cubed tofu to the skillet and cook, stirring occasionally, until it starts to brown, which takes a couple of minutes.
5. Pour in the rice wine and stock, and cook, stirring, until about half of it evaporates. Add back the pepper-onion mixture and cook for another minute to reheat.
6. Stir in the soy sauce and scallion, cooking and stirring until the scallion becomes glossy, approximately 30 seconds.
7. Serve the stir-fried tofu with bell peppers immediately.

VARIATIONS:

1. Stir-Fried Tofu with Peas, Snow Peas, or Snap Peas: Skip the onion (optional). Instead of bell peppers, use 2 cups of peas (defrost if frozen) and cook until bright green and lightly browned. Snow peas and snap peas should remain crisp. Proceed with the recipe after removing the peas from the skillet.
2. Stir-Fried Tofu with Broccoli or Cauliflower: In Step 1, cook the onion as usual. Replace the bell peppers with 2 cups of broccoli or cauliflower (or a combination of both), cut into bite-sized pieces and parboiled for a minute or two. Cook until tender but not too soft. Continue with the recipe.
3. Stir-Fried Tofu with Cabbage, Kale, Collards, or Other Greens: If using greens without stems thicker than 1/8 inch, parboiling is unnecessary. Skip the onion (optional) and add 3 cups of shredded or chopped cabbage, kale, collard, or other greens. Cook until wilted and tender, approximately 5 minutes. Proceed with the rest of the recipe.

USES:

• Serve this stir-fried tofu with bell peppers or other vegetables as a delightful main dish with steamed rice or noodles.
• It can also be combined with other Asian-inspired dishes, used as a filling for wraps or sandwiches, or paired with your favorite dipping sauces for a delightful appetizer.

Stir-fried tofu with bell peppers or your choice of vegetables is a quick and flavorful dish that brings vibrant colors and enticing flavors to your table. The versatility of this recipe allows you to create different variations to suit your taste preferences and use whatever fresh vegetables you have on hand. Whether enjoyed as a main course or a side dish, this stir-fried tofu is sure to be a hit among tofu enthusiasts and vegetable lovers alike.