Tofu with Peppers October 6, 2010Posted by Angela @ Making Food for Friends in dinner, vegan.
Tags: noodles, peppers, tofu
Tuesday nights used to my main cooking night. For a long time, we had friends over every Tuesday and I’d make a big meal for our weekly Lost viewing parties. But the Tuesday night routine has changed a lot in the last few months. Ryan eats early, before band practice, and I eat pretty late, after the gym. So Tuesdays have now become the day when I throw together something for myself late in the evening, more often than not absolutely famished and wanting food NOW.
I had four really beautiful bell peppers from a trip to the farmer’s market over the weekend. I saved the red one for making soup later in the week, but used the other three in this stir-fry with tofu. To save myself time after the gym, I julienned the peppers, sliced the scallions, and mixed the sauce before leaving. That way, when it was time to eat, I just had to boil some water for the noodles, cook the tofu, and stir fry everything together.
8 oz thin rice noodles
1 block of extra firm tofu
2 bell peppers (any color), julienned
1/3 cup broth
1 tablespoon soy sauce
1 tablespoon Golden Mountain sauce (optional)
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tsp red pepper flakes
2 cloves minced garlic
1 or 2 tsp minced ginger
1 tsp sugar
1/4 cup (about 2 scallions) scallions, thinly sliced|
Sriracha, as a garnish
Sesame seeds, as a garnish
Start by prepping your ingredients. Start with the vegetables. Slice at least two scallions and julienne the bell peppers.
Cut your block of tofu into small dice and gently press out excess water with a paper towel or tea towel. Heat a tablespoon of olive oil in a skillet (at least 12 inches big) and add the tofu to the pan when the oil is nice and hot. Pan fry it until it is golden and has a slightly crispy exterior. Add a little soy sauce (just a few shakes of the bottle) to the pan at the end and stir the tofu around in the soy sauce to give the tofu cubes a darker golden color.
While the tofu is cooking, start boiling a pot or tea kettle of water. Place the rice noodles in a big bowl. When the water comes to a boil or the tea kettle whistles, pour the hot water over the noodles and let them sit until the noodles have softened. Drain, and set aside.
Also, while the tofu is cooking, make the sauce by mixing together the broth, soy sauce, Golden Mountain sauce (if you have it–if you don’t, double the soy sauce and rice vinegar), rice vinegar, and sesame oil. Whisk or shake it up well.
Mix together the red pepper flakes, minced garlic, and minced ginger in a small bowl.
When the tofu is done, add the bowl of red pepper/ginger/garlic to the skillet with the tofu. Stir fry for 10-20 seconds. Add the peppers, and stir fry for another 2-3 minutes. Add the scallions, sauce, and sugar, and stir fry for another 2 minutes, until the sauce has cooked down a bit and everything is thoroughly mixed.
Serve with sriracha and sesame seeds as a garnish.