Description
A flavorful dish that balances earthy tofu with spicy black pepper and fresh vegetables, perfect for any meal.
Ingredients
Scale
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 1/2 tablespoon Shaoxing wine
- 1 teaspoon freshly ground black pepper
- 2 teaspoons sugar
- 1/2 teaspoon vegetable bouillon (or 1 teaspoon mushroom powder)
- 1/2 cup water (or vegetable stock)
- 2 teaspoons cornstarch
- 1/4 cup peanut oil
- 1 block (14 oz) extra-firm tofu, cut into 1/2” squares and patted dry
- 1 clove garlic, minced
- 1/2” ginger, minced
- 1/2 white onion, cut into 1/2” squares
- 1 bell pepper, cut into 1/2” squares
- 1 stalk celery, sliced
Instructions
- Prepare the Sauce: Mix the sauce ingredients in a small bowl and set aside.
- Cook the Tofu: Heat peanut oil in a skillet over medium-high. Add tofu in a single layer, cooking until golden brown, then flip and repeat. Transfer tofu to a plate.
- Sauté the Aromatics and Vegetables: Reduce heat to medium-low, drain excess oil, add garlic and ginger, stirring until fragrant.
- Add Vegetables: Increase heat, add onion, bell pepper, and celery, cooking for about a minute until slightly softened.
- Combine Sauce and Tofu: Stir the sauce to dissolve cornstarch and pour it into the pan, stirring until thickened. Add cooked tofu back in, tossing to coat.
- Serve: Transfer to a plate and enjoy hot, ideally with steamed rice.
Notes
For a different flavor, experiment with fresh vegetables or adjust the spice level to your preference.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 0mg