- 1 1/2 to 2 pounds firm to extra-firm tofu, prepared by either of these methods or simply blotted dry
- 3 tablespoons peanut oil or neutral oil, like grapeseed or corn
- 1 large onion, halved and sliced
- 1 each green, yellow, and red bell pepper, or any combination, cored, seeded, and sliced
- 1 tablespoon chopped peeled fresh ginger
- 1/4 cup Shaoxing wine, sherry, sake, white wine, or water
- 1/3 cup vegetable stock or water
- 2 tablespoons soy sauce
- 1/2 cup roughly chopped scallion
Cut the tofu into 1/2-inch or slightly larger cubes. Put two tablespoons of the oil in a large skillet or wok, preferably nonstick, over high heat. When hot, add the onion and cook, stirring occasionally, until it begins to soften, a couple of minutes. Add the peppers and continue to cook, stirring occasionally, until both onions and peppers are crisp-tender and a little charred at the edges, about 5 minutes. Remove with a slotted spoon and set aside for a moment.
Add the remaining oil, then the garlic and ginger, and cook, stirring, for about 10 seconds. Add the tofu and cook, stirring occasionally, until it begins to brown, a couple of minutes. Add the wine and stock and cook, stirring, until about half of it evaporates; return the pepper-onion mix to the pan and cook, stirring, for a minute or so to reheat.
Add the soy sauce and scallion and cook, stirring, until the scallion becomes glossy, about 30 seconds, Serve immediately.
Stir-Fried Tofu with Peas, Snow Peas, or Snap Peas: Use these singly or in combination: In Step 1, the onion is optional. In place of the peppers, add 2 cups peas (frozen are fine, but they should be defrosted first if at all possible) and cook until bright green and just beginning to brown; snow peas and snap peas should not soften too much. Remove and proceed with the recipe.
Stir-Fried Tofu with Shiitake Mushrooms: You can use any mushrooms, of course, but shiitakes (including dried ones) seem to have been made for this: In Step 1, use the onion; you can also use 1 bell pepper if you like. After scooping both out of the pan, cook 2 cups sliced shiitake mushroom caps (stems are good for stock only) in a tablespoon of oil over high heat, stirring, until browned and almost crisp. Remove them with a slotted spoon, then add a tablespoon of oil and proceed with the recipe.
To freeze, drain the tofu and pay it dry; wrap it in plastic (or put in a container) and freeze for several hours, or until you need it, up to three months. For extra chew, cut the tofu into cubes, dry them well, and freeze them in a freezer bag. Allow enough time to defrost tofu before slicing and cooking.