Best 2 Stir Fried Tofu And Peppers Recipes

Indulge in the tantalizing flavors of stir-fried tofu and peppers, a delectable dish that combines the tender texture of tofu with the vibrant crunch of colorful bell peppers. This versatile recipe offers two enticing variations: a classic stir-fry with a savory sauce, and a refreshing Thai-inspired version infused with aromatic lemongrass and tangy tamarind. Both options are incredibly easy to prepare, making them perfect for busy weeknights or quick lunches.

**Classic Stir-Fried Tofu and Peppers:**
This classic stir-fry is a symphony of flavors, featuring tender tofu, crisp bell peppers, and a flavorful sauce that brings it all together. The key to this dish is the perfect balance of flavors, with a savory blend of soy sauce, oyster sauce, and sesame oil. The addition of garlic and ginger adds a depth of flavor, while a touch of heat from red pepper flakes brings a subtle kick. Served over fluffy rice or your favorite noodles, this dish is sure to satisfy your taste buds.

**Thai-Inspired Stir-Fried Tofu and Peppers:**
Experience the vibrant flavors of Thailand with this Thai-inspired stir-fry. Aromatic lemongrass and tangy tamarind create a delightful balance of flavors, while a hint of chili peppers adds a delightful warmth. The use of coconut milk adds a creamy richness, while fresh basil and cilantro bring a refreshing touch. Serve this tantalizing stir-fry with fragrant jasmine rice to complete the authentic Thai experience.

Whether you prefer the classic comfort of the classic stir-fry or the exotic allure of the Thai-inspired version, these recipes offer a delicious and satisfying meal that is sure to become a favorite in your kitchen. So, gather your ingredients, heat up your wok, and embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

STIR-FRIED TOFU AND PEPPERS

Stir-Fried Tofu and Peppers image

This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.

Provided by Martha Rose Shulman

Categories dinner, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 pound firm tofu
2 tablespoons soy sauce
1 1/2 teaspoons brown sugar
2 tablespoons vegetable, peanut or canola oil
2 teaspoons hoisin sauce
1 teaspoon sesame oil
2 red bell peppers, seeded and cut in 1-inch squares
1 green bell pepper, seeded and cut in 1-inch squares
1 tablespoon minced fresh ginger
2 large garlic cloves, green shoots removed, minced
1/4 to 1/2 teaspoon dried red pepper flakes (to taste)
2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
Cooked rice or noodles for serving

Steps:

Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. 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 garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams

STIR-FRIED TOFU WITH CABBAGE, CARROTS AND RED PEPPERS

Stir-Fried Tofu With Cabbage, Carrots and Red Peppers image

This is a beautiful stir-fry using vegetables that are easy to keep on hand, as they all stay fresh for more than a week in the refrigerator.

Provided by Martha Rose Shulman

Time 20m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

12 ounces firm tofu, sliced about 1/4 inch thick
1 tablespoon low-sodium soy sauce (more to taste)
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
1/4 teaspoon salt (more to taste)
1/4 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
2 tablespoons peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium carrot, cut in 1/4-by-2-inch matchsticks (about 1 cup julienne)
1 medium red bell pepper, cut in 1/4-by-2-inch matchsticks (about 1 cup julienne)
1 pound cabbage, cored and shredded
1/4 cup coarsely chopped cilantro (optional)

Steps:

Place the tofu dominoes on paper towels. Place another paper towel on top and prepare the remaining ingredients.
In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the tofu begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
Swirl in the remaining oil and add the carrots, red pepper and cabbage. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender. Stir in the cilantro, and serve with grains.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 318 milligrams, Sugar 6 grams

Tips:

Choose the right tofu: Extra firm or firm tofu is best for stir-frying, as it holds its shape better and absorbs the flavors of the sauce.
Press the tofu before cooking: This helps to remove excess water and results in a crispier tofu.
Cut the tofu into even-sized pieces: This ensures that they cook evenly.
Marinate the tofu: This helps to infuse it with flavor. You can use a variety of marinades, such as soy sauce, rice vinegar, and ginger.
Use a well-seasoned wok or large skillet: This will help to prevent the tofu from sticking.
Cook the tofu over high heat: This will help to create a crispy outer layer.
Don't overcrowd the pan: This will prevent the tofu from cooking evenly.
Stir-fry the tofu until it is golden brown and crispy: This usually takes about 5-7 minutes.

Conclusion:

Stir-fried tofu and peppers is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is also a great way to use up leftover tofu. With a few simple tips, you can make sure that your stir-fried tofu and peppers is flavorful and crispy. So next time you're looking for a quick and easy meal, give this recipe a try.