Tofu Vegetable Stir Fry
This quick and easy tofu stir-fry is the weeknight dinner you’ve been looking for! Packed with flavor, tender tofu, and tender-crisp veggies, this dish tastes better than takeout and can be on the table in 20 minutes.
1 pound firm tofu
2 tablespoons soy sauce
1 ½ 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
1/2 oz Chinese black fungus, optional
2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
Step 1: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Put Chinese black fungus into a bowl if using. Add hot water. Let it sit for 10 minutes. Slice the tofu about 1/2 inch thick into 1- x 2-inch triangle.
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. Cut vegetables.
Step 2: 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, Chinese black fungus 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.