A delightful tofu dish with velvety garlic flavors and a spicy kick from green peppers.
25 minutes
A delightful tofu dish with velvety garlic flavors and a spicy kick from green peppers.
Pressed Tofu Sheets, thawed if frozen
0 oz
Baking Soda, optional
teaspoons
teaspoons
tablespoons
Scallion, white part only, smacked with the flat side of a knife and minced
each
Garlic Clove, minced, divided
each
tablespoons
Unsalted Stock Or Water
cups
Anaheim Or Jalapeño Pepper, 1 long pepper
0 oz
MSG
teaspoons
Five-Spice Powder, optional
teaspoons
teaspoons
teaspoons
1. Prepare Tofu and Pepper
First, stack the tofu sheets neatly and cut them into 1-inch strips, then slice these strips into diamond shapes. Take your green pepper and slice it into pieces that match the size of your tofu diamonds. This ensures even cooking and a balanced bite.
2. Blanch Tofu
Bring a large pot of water to a boil. If you have baking soda, add a teaspoon to the water; this will help the tofu retain its texture. Blanch the tofu in the boiling water for 2 minutes, then drain it in a colander. This quick blanching firms up the tofu and removes any excess moisture.
3. Prepare Slurry
In a small bowl, combine the potato starch with 3 tablespoons of cold water, stirring until smooth. This slurry will help thicken your sauce later.
4. Stir Fry Aromatics
Heat a wok or a large skillet over medium heat and add the vegetable oil. Toss in the minced scallion and half of the garlic, stir-frying for about 30 seconds until the aroma fills the kitchen. The heat releases the flavors and creates a fragrant base for your dish.
5. Add Soy Sauce and Stock
Swirl the soy sauce along the sides of the wok, letting it sizzle and infuse the oil with its rich umami flavor. Then, add the stock and increase the heat to high. Once the liquid is bubbling, add the tofu and green pepper, stirring constantly for about 2 minutes. This quick cooking ensures that the tofu absorbs the flavors while the pepper retains a bit of its crunch.
6. Season and Reduce
Add the MSG, five-spice powder if you're using it, and kosher salt. Cook for another 2-3 minutes until the liquid reduces by half, intensifying the flavors.
7. Thicken Sauce
Give your slurry another stir and gradually add it to the wok, stirring continuously until the sauce thickens and clings to the tofu.
8. Finish and Serve
Finally, remove the wok from the heat. Stir in the remaining garlic and drizzle with toasted sesame oil. This finishing touch adds a burst of fresh garlic flavor and a nutty aroma that ties the dish together. Serve immediately and enjoy the velvety texture and bold flavors of your creation.
Replace tofu with thinly sliced beef, and use Szechuan peppercorns and chili oil to bring a different level of heat and a numbing effect. Incorporate stir-fried leeks or bok choy as the vegetable component.
Swap tofu with thinly sliced chicken breast and add lemongrass to the garlic base for a fragrant twist. Use thinly sliced red bell peppers for a milder heat and a splash of fish sauce for umami depth.
Replace tofu with shrimp for a seafood version, and use asparagus as the vegetable. The sauce could be brightened with lemon zest and white wine.
For a non-spicy variant, use tempeh instead of tofu and add a variety of mushrooms instead of green peppers. Use thyme or rosemary for the aromatics and finish with a splash of white wine and a touch of cream.
For a Middle Eastern twist, use chickpea-based protein strips and eggplant as the vegetable. Incorporate cumin and coriander into the garlic base and finish with a drizzle of tahini sauce.
Choose the best quality tofu you can find; a medium-firm or firm variety is ideal for this recipe as it will hold up better during cooking and provide a satisfying texture.
Ensure that you press the tofu to remove excess moisture. This step is crucial for achieving the desired "velvety" texture.
Tofu and peppers are best when served immediately after cooking to enjoy the contrast of textures and the vibrant flavors.
Marinate it in a mixture of soy sauce, sesame oil, and a touch of rice vinegar or Shaoxing wine for at least 15 minutes to add depth to the dish.
Cook it over low heat until it's fragrant but not browned, which will help release its full aroma and prevent any bitter taste.
Comments (0)