Stir-fried tofu with peppers
Ingredients
- 400 gfirm tofu (cubed)
- 1 pcRed bell pepper (in diamonds)
- 1 pcGreen bell pepper (in diamonds)
- 2 pcGarlic (minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 3 tbspsoy sauce
- 2 tbspPeanut oil
- 1 tspCorn starch
- 1 tspWhite sugar
- 1 pinchSichuan peppercorn (crushed)
- 1 tspSesame oil
- 15 gFresh ginger (peeled and finely minced)
Method
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.
- 1
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
Cut the peppers into regular diamond shapes. Mince the garlic and fresh ginger very finely. Slice the spring onions on a bias.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat in a hot pan to try and regain some texture.
