Spicy Braised Tofu Ribbons with Green Peppers

1. Prepare the tofu and peppers

Stack the tofu sheets and cut them into 1-inch-wide strips, then into diamond shapes. Similarly, cut the green pepper into pieces that match the tofu size. If you want the tofu to have a more tender texture, bring a large pot of water to a boil, add a teaspoon of baking soda, and blanch the tofu sheets for 2 minutes before draining them in a colander.

2. Make a starch slurry

Combine the potato starch with 3 tablespoons of cold water in a small bowl and stir until smooth. This will be used later to thicken the sauce.

3. Heat the wok and add aromatics

Heat a wok or large skillet over medium-high heat and add the vegetable oil. Once the oil is hot, add the minced scallion and half of the minced garlic. Stir-fry them for about 30 seconds until the garlic is fragrant but not browned.

4. Add soy sauce and stock

Swirl the soy sauce along the sides of the wok and immediately pour in the stock. Increase the heat to high and bring the mixture to a simmer.

5. Add tofu and green pepper

Add the blanched tofu and green pepper to the wok, cooking them for about 2 minutes while stirring continuously.

6. Season and thicken the sauce

Season the dish by adding the MSG, five-spice powder, and kosher salt. Let the liquid reduce by half. Gradually add the starch slurry, stirring as you go, until the sauce thickens and clings to the tofu ribbons.

7. Finish and serve

Remove the wok from the heat and stir in the remaining minced garlic and toasted sesame oil. Serve the dish immediately.