Garlic Pepper Tofu Recipes

STIR-FRIED TOFU AND PEPPERS

Stir-Fried Tofu and Peppers image

This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.

Provided by Martha Rose Shulman

Categories dinner, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 pound firm tofu
2 tablespoons soy sauce
1 1/2 teaspoons brown sugar
2 tablespoons vegetable, peanut or canola oil
2 teaspoons hoisin sauce
1 teaspoon sesame oil
2 red bell peppers, seeded and cut in 1-inch squares
1 green bell pepper, seeded and cut in 1-inch squares
1 tablespoon minced fresh ginger
2 large garlic cloves, green shoots removed, minced
1/4 to 1/2 teaspoon dried red pepper flakes (to taste)
2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
Cooked rice or noodles for serving

Steps:

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, hoisin 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 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 and ginger. 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. Serve with rice or noodles.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams

GARLIC PEPPER TOFU

Garlic Pepper Tofu image

A tasty Thai tofu treat, phew try saying that after a few. The original recipe came from the veg. soc. but I have never used the coriander root, I hate coriander it tastes like soap! The marinating can be left overnight if desired (this is a good idea if you are new to tofu)

Provided by PinkCherryBlossom

Categories Soy/Tofu

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

3 garlic cloves, crushed
2 teaspoons fresh coriander, chopped
2 teaspoons light soy sauce
1 teaspoon raw sugar
4 tablespoons peanut oil
1 teaspoon sesame oil
250 g firm tofu, cut into 16 triangles in total
6 tablespoons peanut oil
5 fluid ounces strong vegetable stock
2 tablespoons light soy sauce
1 tablespoon tomato puree
1 tablespoon rice wine vinegar
1 teaspoon arrowroot
1 teaspoon fresh coarse ground black pepper
2 teaspoons sesame oil
1/2 cucumber, halved and thinly sliced
4 spring onions, shredded

Steps:

To make the marinade, grind all the ingredients together in a pestle and mortar to form a paste.
Place the tofu triangles in a flat dish and cover with the marinade.
Leave for at least 30 minutes.
Heat the oil and fry the marinated tofu until golden brown on both sides.
Remove from the pan and drain on kitchen paper.
Tip out any excess oil remaining in the pan, then place the vegetable stock, soy, tomato purée and vinegar into the pan together with the arrowroot which should be made into a paste with a little water. Bring to the boil, stirring to thicken, and return the tofu to the pan to heat through.
Remove the pan from the heat and stir in the black pepper and sesame oil.
Transfer to a serving dish and garnish with cucumber and spring onions.

Nutrition Facts : Calories 413.6, Fat 40.5, SaturatedFat 6.9, Sodium 685.5, Carbohydrate 7.5, Fiber 1.7, Sugar 2.9, Protein 8.5

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