Recipe from How to Cook Everything, 10th ann. edition
- 1-2 pounds firm to extra-firm tofu, frozen or pressed/squeezed dry
- 3 T. peanut or other neutral oil
- 1 large onion, cut in half and sliced
- 3 bell peppers, 1 green, 1 yellow, and 1 red or any combination, cored, seeded, chopped*
- 1 T. chopped garlic
- 1 T. chopped fresh ginger
- 1/4 c. rice wine, sherry, white wine, or water (I use rice wine)
- 1/3 c. chicken, beef, or vegetable stock, or water (I use water)
- 2 T. soy sauce
- 1/2 c. roughly chopped scallion
*See below for variations--vegetables you can use in place of peppers.
- Cut the tofu into 1/2-inch or slightly larger cubes. Put 2 tablespoons oil into a large skillet over high heat (nonstick or well-seasoned cast iron works best). When hot, add onion and cook, stirring occasionally, until it begins to soften, a couple of minutes. Add the peppers and continue to cook, stirring occasionally, until both onions and peppers are crisp-tender and a little charred at the edges, around 5 minutes. Remove with a slotted spoon and set aside for a moment.
- Add the remaining oil, then garlic and ginger, and cook, stirring, for about 10 seconds. Add the tofu and cook, stirring occasionally, until it begins to brown, a couple of minutes. Add the wine and stock/water and cook, stirring, until about half of it evaporates; return the pepper-onion mixture to the pan and cook, stirring for a minute or so to reheat.
- Add the soy sauce and scallion and cook, stirring, until the scallion becomes glossy, about 30 seconds. Serve immediately.
With Peas (Green peas, snow peas, or snap peas; can be frozen, but thaw first): Onion is optional (I use). Add 2 cups peas in place of peppers and cook just until bright green and beginning to brown.
With Greens (Cabbage, Kale, Collards, or other): Use young greens with stems no thicker than 1/8-inch (or you will need to parboil first). Onion is optional. Add 3 cups shredded greens and cook, stirring occasionally, until wilted and tender (about 5 minutes). Remove and proceed with recipe.
With Broccoli or Cauliflower: Parboil 2 cups bite-size chunks broccoli or cauliflower. Onion is optional; add broccoli or cauliflower in place of peppers. Cook, stirring occasionally, until tender but not soft. Remove and proceed with recipe.