Ginger-Chile Tofu With Red Peppers Recipe

Name: Ginger-Chile Tofu With Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.)", "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."]

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Ginger-Chile Tofu With Red Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ginger-Chile Tofu With Red Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions