Tofu Bell Pepper Stir Fry Recipes

TOFU BELL PEPPER STIR FRY

Steps:

• Remove tofu from packaging, and discard liquid. Cut tofu into 1/2" - 3/4" pieces. Lay paper towels in large plate. Place tofu pieces on paper towels, and top with more paper towels. Take heavy pot or brick, and press down on tofu. Allow water to press out for 50 minutes, changing out paper towels after 25 minutes
• Add hoisin, soy sauce, sugar, ginger, garlic, red pepper flakes and sesame oil to bowl. Transfer pressed tofu into bowl, toss to coat. Marinate for 30 minutes, and drain excess marinade
• While tofu marinates, melt butter in large skillet. Add onions and a pinch of salt, and cook slowly over medium-low heat for 10 minutes, tossing occasionally, until golden. Add bell peppers, turn heat to medium, and stir fry for 10 minutes, tossing occasionally. When peppers are soft, remove peppers and onions and set aside
• Add avocado oil to skillet, and turn heat to medium-high. Add tofu and stir fry. Make sure to leave tofu alone for 3-4 minutes at a time before tossing, so char and deep color can develop. After about 10 minutes, return peppers and onions to skillet, and stir fry for another 2 minutes
• Serve over rice, and garnish with green onions

STIR-FRIED TOFU AND PEPPERS

Steps:

• Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
• 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.
• 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, dried red pepper flakes 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. Serve with rice or noodles.

QUICK TOFU STIR FRY

Steps:

• Bring a pot of lightly salted water to a boil. Cook ramen in boiling water, stirring occasionally, until noodles have cooked through but are still firm to the bite, 2 to 3 minutes. Drain.
• Heat olive oil in a large skillet over high heat. Place tofu on one side of the skillet and pepper and onion on the other side of the skillet. Cook and stir tofu until browned on all sides, 1 to 3 minutes. At the same time, cook and stir onion and pepper until caramelized, 1 to 3 minutes.
• Stir ramen noodles into skillet; stir to combine noodles, tofu, onion, and pepper. Pour plum sauce and sweet and sour sauce over ramen mixture; cook and stir until well-combined and heated through, 2 to 5 minutes.

TOFU STIR FRY

Steps:

• Cut the red bell pepper and the red onion into thin strips, the zucchini into half moons, and the carrots into slices. Cut off both ends of the green beans and cut them into halves. Finely chop the garlic and the ginger. Cut the broccoli into small florets.
• Cut the tofu into cubes. Add the soy sauce sauce, the sesame oil, and the paprika powder to the tofu cubes.
• Stir carefully so all of the tofu cubes are covered in the marinade.
• Add the corn starch to the tofu. It will help to make the tofu super crispy.
• Stir carefully so all of the tofu cubes are covered. Heat some oil in a large pan.
• Cook the tofu for 6-8 minutes until golden and crispy. Stir every few minutes. Place into a bowl and set aside.
• In the same pan heat some sesame oil and cook the onion for 2-3 minutes or until translucent.
• Add the garlic and the ginger and cook for another minute.
• Add the vegetables and cook for 10-12 minutes.
• Make the sauce: Place all of the ingredients in a small bowl and stir well.
• Add the sauce, the cooked tofu, the cashews, and the green onions to the stir fry and cook for another 2 minutes. Serve over brown rice.

BLACK PEPPER TOFU STIR FRY

Steps:

• TOFU: Press excess moisture out of the tofu using either the tea towels and heavy weights of the tofu press.This will take 15-20 minutes. Cut the tofu into bite sized pieces. In a zip top bag, combine the cornstarch, salt, and chili powder if desired. Zip and give the bag a shake. Add the tofu to the bag, zip, and continue to shake until the tofu is evenly coated with the cornstarch mixture.
• SAUCE: While the tofu is drying, prepare the sauce. Combine the light soy sauce, sweet soy sauce, oyster sauce, coarse ground pepper, brown sugar, vinegar, water, and cornstarch in a mason jar. Give the jar a shake until combined.
• STIR FRY: In a large non-stick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat. Add the cubed tofu to the pan and let fry for 5-6 minutes, flipping the tofu as needed to ensure even browning on all sides. Remove the tofu to a plate, set aside. Add the remaining tablespoon of oil to the skillet, Add the sliced shallots and sauté until the onions cook down, about 5 minutes. Add the minced garlic along with the chilis and sauté for another 3-4 minutes or until the onions and garlic are fragrant and soften. Add the ginger paste and continue to cook for 1 minutes before adding the tofu back to the pan. Drizzle with the prepared black pepper sauce and stir to combine. When the sauce thickens, remove from heat. Sprinkle the scallions on top and serve warm with white/brown rice, quinoa, over zoodles/swoodles, or on it's own!

SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS

Steps:

• Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.