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Summary
A fantastic and simple weeknight meal, this stir-fry comes together in only moments. Serve over steamed rice. It is worth it to press the water out of the tofu as directed: It cooks up with the perfect texture.
Servings
4 servings
Prep Time
1 hour, 0 minutes
Cook Time
0 hours, 15 minutes
Ingredients
- Rice, for serving
- 1/3 cup hot water
- 3 Tablespoons white vinegar
- 1 Tablespoon honey
- 1 green jalapeño pepper, seeded and chopped
- 1 teaspoon corn starch
- 2 1/2 Tablespoons peanut oil
- 1 red onion, halved and sliced
- 3 cloves garlic, crushed
- 2 bell peppers, sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 Tablespoon brown sugar
- 1 14-ounce package firm tofu
- 3 Tablespoons soy sauce
Instructions
Drain the tofu, place it on a dry surface, and weigh it down with two or three dinner plates for one hour, draining every few minutes. After time is up, chop tofu into 1/2-inch cubes.
Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, jalapeno, and garlic; cook until just tender, about 5 minutes.
