Stir-fried tofu with peppers

Golden-crusted tofu cubes with a tender center, stir-fried with crunchy peppers. The glossy brown sauce coats every piece, releasing notes of fermented soy and Sichuan pepper.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 269
• Protein: 17 g
• Carbs: 12 g
• Fat: 17 g

Ingredients

• 400 g firm tofu ( cubed )
• 1 piece Red bell pepper ( in diamonds )
• 1 piece Green bell pepper ( in diamonds )
• 2 piece Garlic ( minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 3 tbsp soy sauce
• 2 tbsp Peanut oil
• 1 tsp Corn starch
• 1 tsp White sugar
• 1 pinch Sichuan peppercorn ( crushed )
• 1 tsp Sesame oil
• 15 g Fresh ginger ( peeled and finely minced )

Instructions

1. Tofu preparation

   Press the tofu between two cloths to remove excess water. Cut into 2 cm cubes. Lightly coat with cornstarch to help form a crust.

2. Vegetable cutting

   Cut the peppers into regular diamond shapes. Mince the garlic and fresh ginger very finely. Slice the spring onions on a bias.

3. Browning the tofu

   Heat peanut oil in a wok. When it smokes slightly, add the tofu. Let it brown without stirring at first, then flip until every side is crispy.

4. Stir-frying aromatics and vegetables

   Push the tofu to the sides. Add garlic, ginger, and Sichuan pepper to the center. As soon as the aroma releases, toss in the peppers. Stir-fry vigorously; they must remain firm.

5. Thickening the sauce

   Pour in the mixture of soy sauce, sugar, and a little water. When the sauce boils and coats the spoon, turn off the heat. Finish with a drizzle of sesame oil for shine.

Chef's tips

• Press the tofu for at least 15 minutes before cooking to ensure it gets crispy.
• The wok must be smoking hot; you want a quick sear to keep the peppers crunchy.

Storage

Keep for 2 days in the fridge. Reheat in a hot pan to try and regain some texture.