Anyone who’s “not that into” tofu hasn’t tried this delicious local curd, stir-fried until gloriously golden and crispy, tossed with seasonal veggies, and coated in an umami-bomb sauce.
What You Get
Jimmy Nardello peppers
What You’ll Need
Chile flakes (optional)
Makes 3 servings
Active Time: 25 minutes
Total Time: 25 minutes
Remove the tofu from the packaging, and press it between paper towels to remove any excess moisture. Trim any long stems from the peppers, and cut any larger peppers into halves. Slice half of the red onion, reserving the rest for another use. Pick the cilantro leaves and toss the stems.
In a large frying pan or wok over medium-high heat, warm ¼ cup vegetable oil. When it shimmers, add the tofu and stir-fry until golden, 8 to 10 minutes. Transfer to a plate lined with paper towels and set aside.
Return the pan to the heat, and add 2 tablespoons vegetable oil. Add the peppers and stir-fry until they start to soften, 5 minutes. Add the red onion and stir-fry until nearly tender, 3 minutes longer.
Return the tofu to the pan with the vegetables, drizzle with the stir-fry sauce, and stir to coat. Simmer until the sauce thickens slightly, 1 minute. Season to taste with soy sauce.
During the last few minutes of cooking, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Heap the rice onto plates and spoon the tofu stir-fry over. Scatter with the cilantro leaves, sprinkle with the sesame seeds and chile flakes, if you want a kick, and serve warm.