This is a simple stir-fry with a slight sweet and spicy flavor. In addition to the bell peppers, we will often add shitake mushrooms, carrots, celery or whatever additional vegetables we have on hand. Taste the final sauce mixture before adding; feel free to add more soy sauce or sweet chili sauce to make it to your liking. You can serve the final dish over brown or white rice. We often make both at Ratna Ling so our guests have a choice.

Ingredients

  • 1 pound firm tofu
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon high heat sunflower oil
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sesame oil
  • 1 red bell pepper, seeded and cut in squares (about 1 inch)
  • 1 yellow bell pepper, seeded and cut in squares (about 1 inch)
  • 1 green bell pepper, seeded and cut in squares (about 1 inch)
  • 1 tablespoon minced fresh ginger
  • 2 large garlic cloves, green shoots removed, minced
  • 5 scallions, white and green parts, cut in small ½ inch pieces
  • 1 large handful of bean sprouts
  • Serve with brown or white rice

Wrap the tofu in a clean kitchen towel and place a cutting board or something reasonably heavy on top (I use a big pot from the Ratna Ling kitchen). Let sit for about 15 minutes to remove excess water. Then remove the towel and then slice the tofu about 1/2 inch thick into about 1 x 2 inches (like dominoes).

Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar, 1 tablespoon of the vegetable oil and 1 tablespoon of the sweet chili sauce in a medium bowl. Add the tofu, and gently stir to make sure all of the pieces are coated. Let sit for 10 or more minutes while you prepare the other ingredients.

In a small bowl, stir together the remaining soy sauce, sweet chili sauce and sesame oil. Set aside.

Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the high heat sunflower oil, turn the heat to medium-high and add the tofu. After 3 minutes flip the tofu pieces one by one and fry for an additional 3 minutes. Carefully remove the tofu to a plate and put the peppers and any other vegetables in the hot pan. Stir-fry steadily for a couple of minutes, until the vegetables begin to slightly soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the cooked tofu, green onions and bean sprouts. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, gently stir the ingredients in the pan, and taste and adjust seasonings. Serve over rice.