Prep: 15 minutes; Cook: 16 minutes; Other: 30 minutes.

Mark Bittman
Recipe by Health March 2006

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Recipe Summary

Yield:
4 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • Cut the tofu into 1/2-inch cubes and set aside.

  • 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.

  • 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.

  • Turn off the heat, then stir in the soy sauce and sesame oil; garnish with cilantro and serve.

Source

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Nutrition Facts

335 calories; fat 14g; saturated fat 2g; mono fat 5g; poly fat 6g; protein 14g; carbohydrates 40g; fiber 9g; cholesterol 0mg; iron 4mg; sodium 148mg; calcium 67mg.
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