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1
Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top.
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2
Let sit for about 15 minutes.
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3
Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
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4
Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl.
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5
Toss with the tofu, and stir to make sure all of the pieces are coated.
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6
Let sit for five to 10 minutes while you prepare the other ingredients.
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7
In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil.
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8
Set aside.
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9
Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact.
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10
Add the oil, turn the heat to medium-high and add the peppers.
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11
Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger.
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12
Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions.
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13
Stir-fry two minutes, give the sauce a stir and add to the pan.
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14
Cover and cook for three minutes.
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15
Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings.
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16
Serve with rice or noodles.
