Ginger-Chile Tofu With Red Peppers
Prep: 15 minutes; Cook: 16 minutes; Other: 30 minutes.
Yield: 4 servings (serving size: about 3/4 cup)
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Amount per serving
- Calories: 335
- Fat: 14g
- Saturated fat: 2g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 6g
- Protein: 14g
- Carbohydrate: 40g
- Fiber: 9g
- Cholesterol: 0.0mg
- Iron: 4mg
- Sodium: 148mg
- Calcium: 67mg
- 1 (14-ounce) package reduced-fat firm or extra-firm tofu
- 1 1/2 tablespoons peanut oil
- 2 red bell peppers, cored, seeded, and cut into strips
- 2 large garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon peeled fresh ginger, minced
- 4 small dried hot chile peppers, or to taste
- 2 tablespoons water
- 2 scallions, trimmed and roughly chopped
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon sesame oil
- Chopped fresh cilantro sprigs for garnish
- 1. Cut the block of tofu in half lengthwise. Put the halves on 4 sheets of paper towels, and cover with another 4 sheets. Cover with a heavy cutting board, or a plate weighted with cans. Change the towels if they become saturated. Weight the tofu for a total of 30 minutes. (Or buy "pressed tofu" and skip this step.)
- 2. Cut the tofu into 1/2-inch cubes and set aside.
- 3. Heat the peanut oil in a large nonstick skillet over medium-high heat. Add the bell peppers and cook, stirring occasionally, until browned and tender, about 10 minutes.
- 4. Add the garlic, ginger, and chile peppers, and cook, stirring, for about 30 seconds. Add the tofu and 2 tablespoons water. Cook, stirring occasionally, until the tofu is hot, about 5 minutes. Add the scallions; stir for about 30 seconds.
- 5. Turn off the heat, then stir in the soy sauce and sesame oil; garnish with cilantro and serve.
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