NYTimes Stir-Fried Tofu and Peppers

I’ve had this recipe pending in my blog drafts for a few months now. Thought I would finally share it now as we head into the start of a new week.

Stir-fry dinners are comfort food in my book. This recipe is a great stir-fry starter guide for those who are new to the vegetarian stir-fry game.

Drain and press a block of tofu, cut into “dominos,” and quickly marinate the tofu in a salty sweet soy mixture. Saute with a few colorful bell peppers, add something fresh and green and something crunchy (sesame seeds, chopped nuts), and you’ve got yourself a solid weeknight meal. 

Hats off to Martha Rose Shulman of the New York Times for yet another great recipe.

NYTimes Stir-Fried Tofu and Peppers

adapted from Martha Rose Shulman of the New York Times

serves 3-4

1 14-oz package firm tofu

2 tablespoons soy sauce or tamari, divided

1 1/2 teaspoons brown sugar, divided

2 tablespoons vegetable or canola oil, divided

2 teaspoons teriyaki or hoisin sauce

1 teaspoon sesame oil

1 red bell pepper, seeded and cut into 1-inch squares

1 yellow bell pepper, seeded and cut into 1-inch squares

1 jalapeño or serrano chile, seeded and minced

1 tablespoons minced fresh ginger

2 large garlic cloves, minced

To serve:

1 tablespoon chopped fresh cilantro or Thai basil

2 heaping handfuls fresh arugula or spinach, rough chopped

2 teaspoons toasted and/or crushed sesame seeds

Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Slice the tofu into 1/2 inch-thick “domino” shapes.

Mix together 1 tablespoon soy sauce, 1 teaspoon brown sugar and 1 tablespoon oil in a medium bowl. Toss with the tofu and stir to make sure all the pieces are coated. Let sit for five to 10 minutes while you prepare the remaining ingredients.

In a small bowl, stir together the remaining soy sauce, sugar, teriyaki or hoisin and sesame oil. Set aside.

Heat a large nonstick skillet or wok over high heat. 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, and add the ginger and garlic. Stir-fry to 20 seconds, until the ginger and garlic begin to smell fragrant, and add the tofu and stir-fry two minutes more. Add the sauce to the pan, cover and cook for three more minutes. Stir in the herbs, arugula and sesame seeds.

Serve the stir-fry on its own or paired with rice or noodles.