Adapted from cooking.nytimes.com
A stir-fry is a great weeknight meal. It’s simple, quick and always yummy. I loved that the ingredients in this recipe were all things that I always have at home so I don’t have to plan ahead to make it. You can have a meal ready in literally 30 minutes.
Yields 4 servings
- ½ pound firm tofu
- 2 tablespoons soy sauce
- 1½ teaspoons light brown sugar
- 2 tablespoons vegetable oil
- 2 red bell peppers, seeded and cut in 1-inch squares
- 1 green bell pepper, seeded and cut in 1-inch squares
- 1 teaspoon dried ground ginger
- ½ teaspoon dried red pepper flakes
- Slice the tofu about ½ inch think into 1-x 2-inch dominoes.
- Mix together 1 tablespoon of soy sauce, 1 teaspoon of brown sugar and 1 tablespoon of oil in a medium bowl. Toss gently with the tofu and stir to make sure all the pieces are coated. Let sit for 5 to 10 minutes while you prepare the other ingredients.
- In a small bowl, stir together the remaining soy sauce and sugar. Set aside.
- Heat a large 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. Add the ginger and stir-fry for 20 seconds until fragrant. Add the tofu and dried red pepper flakes. Stir-fry for 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 adjust seasonings.
Comments: Even though this is very quick to make, you can prep all the ingredients several hours beforehand and leave the cooking for last minute. If you want firmer tofu, you can blot the tofu dry and wrap it in a clean kitchen towel or paper towels and place a plate or cutting board on top for 15 minutes. I served this tofu with brown rice but you could also do noodles.