Nutrition Experts

Stir-fry Tofu and Peppers


½ lb. firm tofu.
2 Tbsp soy sauce.
1 ½ tsp brown sugar.
2 Tbsp vegetable, peanut or canola oil.
1 tsp sesame oil.
2 red bell peppers, seeded and cut in 1-inch squares.
1 green bell pepper, seeded and cut in 1-inch squares.
2 large garlic cloves, green shoots removed, minced.
¼ -½ tsp dried red pepper flakes (to taste) 2 scallions, white and green parts, cut on the diagonal into 1-inch lengths


Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes. Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients. In a small bowl, stir together the remaining soy sauce and sugar, and sesame oil. Set aside. Heat a large nonstick skillet and add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings.