Ingredients
Scale
- 1 (14-16 ounce) block extra-firm tofu: Pressed for at least 30 minutes and patted dry, then cut into 1-inch cubes. This ensures the tofu gets wonderfully crispy.
- 1 tablespoon cornstarch (or arrowroot starch): For coating the tofu, helping it achieve a golden, crispy exterior.
- 2 tablespoons olive oil (or avocado oil): Divided; for pan-frying the tofu and sautéing the vegetables.
- 1 large red bell pepper: Cored, seeded, and sliced into thin strips. Adds sweetness and vibrant color.
- 1 large yellow bell pepper: Cored, seeded, and sliced into thin strips. Offers a milder sweetness and another pop of color.
- 1 large green bell pepper (or orange): Cored, seeded, and sliced into thin strips. Provides a slightly more savory note and completes the rainbow.
- 1 medium yellow onion: Thinly sliced. Forms the aromatic base of the dish.
- 3 cloves garlic: Minced. For that essential aromatic kick.
- 1-inch piece of fresh ginger: Grated or finely minced. Adds warmth and a zesty fragrance.
- For the Sauce:
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free): The primary savory and umami component.
- 2 tablespoons rice vinegar: Adds a pleasant tanginess that brightens the flavors.
- 1 tablespoon maple syrup (or agave nectar): For a touch of sweetness to balance the savory and tangy notes.
- 1 tablespoon toasted sesame oil: Imparts a rich, nutty aroma and flavor.
- 1 teaspoon sriracha or chili garlic sauce (optional): For a hint of spice, adjust to your preference.
- 1 tablespoon water (or vegetable broth): To help create the right consistency for the sauce.
- Optional Garnishes:
- Toasted sesame seeds: For crunch and nutty flavor.
- Freshly chopped cilantro or green onions: For a burst of freshness and color.
Instructions
- Prepare the Tofu:
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- If you haven’t already, press your block of extra-firm tofu. You can use a tofu press or wrap the tofu in several layers of paper towels or a clean kitchen towel, place it on a plate, and put something heavy on top (like a few cookbooks or a cast iron skillet) for at least 30 minutes. The longer you press, the firmer and crispier your tofu will be.
- Once pressed, pat the tofu block thoroughly dry with more paper towels. Cut it into 1-inch cubes.
- In a medium bowl, gently toss the tofu cubes with the 1 tablespoon of cornstarch until they are lightly and evenly coated. This step is crucial for achieving that desirable crispy exterior. Set aside.
Kitchen remodeling -
- Mix the Sauce:
- In a small bowl, whisk together all the sauce ingredients: low-sodium soy sauce (or tamari), rice vinegar, maple syrup (or agave), toasted sesame oil, sriracha (if using), and water (or vegetable broth).
- Stir well until the maple syrup is fully dissolved and everything is well combined. Taste and adjust seasonings if needed – you might want a little more sweetness, tang, or spice. Set aside.
- Cook the Tofu:
- Heat 1 tablespoon of olive oil (or avocado oil) in a large skillet or wok over medium-high heat. The oil should be hot enough that a piece of tofu sizzles gently when added.
- Carefully add the cornstarch-coated tofu cubes to the hot skillet in a single layer. Be sure not to overcrowd the pan; cook in two batches if necessary. Overcrowding will steam the tofu instead of crisping it.
- Cook the tofu for about 4-5 minutes per side, turning occasionally with tongs or a spatula, until all sides are golden brown and crispy. This might take around 10-15 minutes in total.
- Once the tofu is beautifully browned and crisp, remove it from the skillet using a slotted spoon and transfer it to a plate. You can line the plate with a paper towel to absorb any excess oil if you wish.
- Sauté the Aromatics and Vegetables:
- To the same skillet (no need to wipe it clean, those browned bits add flavor!), add the remaining 1 tablespoon of olive oil. If the skillet seems dry, you can add a little more.
- Add the thinly sliced yellow onion to the skillet and sauté over medium heat for about 3-4 minutes, or until it begins to soften and become translucent.
- Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic. The aroma at this stage is incredible!
- Add all the sliced bell peppers (red, yellow, and green/orange) to the skillet. Increase the heat slightly to medium-high and continue to sauté, stirring frequently, for about 5-7 minutes. You want the peppers to be tender-crisp – softened but still retaining a bit of a bite and their vibrant color. Avoid overcooking them into mush.
- Combine and Simmer:
- Return the cooked, crispy tofu cubes to the skillet with the sautéed vegetables.
- Give the prepared sauce a quick whisk again (as some ingredients might have settled) and pour it evenly over the tofu and vegetables in the skillet.
- Gently toss everything together to ensure the tofu and vegetables are well coated with the sauce.
- Allow the mixture to simmer for 2-3 minutes, stirring occasionally. This allows the sauce to thicken slightly and the flavors to meld together beautifully. The heat will help the sauce cling to every nook and cranny.
- Serve:
- Once the sauce has thickened to your liking and everything is heated through, remove the skillet from the heat.
- Serve the Tofu and Bell Pepper Skillet hot. Garnish with toasted sesame seeds and freshly chopped cilantro or green onions, if desired, for an extra layer of flavor, texture, and visual appeal.
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Fiber: 8g
- Protein: 25g