Meatless Mondays: Rainbow Stirfry with Tofu and Peppers

My trip home to Hawaii was amazing.  I purposefully brought pants one size too big with me so that I could eat everything in sight!  After the sugar and MSG overload I definitely had a craving for healthier food once I returned.

This is the vegetarian version of Rainbow Beef.  This dish is in frequent rotation in my home.  The sauce is delicious!  It's better to use a firmer tofu for stir fry but softer versions have usually been processed with less chemicals so that's why I chose a soft tofu.  (The Nasoya brand does not use any genetically modified soy for those of you who have that complaint against tofu.)

Rainbow Stirfry with Tofu and Peppers

Ingredients

1/2 pound tofu

2 tablespoons soy sauce

1 1/2 teaspoons brown sugar

2 tablespoons vegetable, peanut or canola oil

2 teaspoons hoisin sauce

1 teaspoon sesame oil 

2 red bell peppers, seeded and cut in 1-inch squares

1 green bell pepper, seeded and cut in 1-inch squares

1 tablespoon minced fresh ginger (use a spoon to scrape off the skin, after "peeling" off the outer layer, wrap in wax paper & aluminum foil and store in the freezer for future use).

2 large garlic cloves, green shoots removed, minced

1/4 to 1/2 teaspoon dried red pepper flakes (to taste)

2 scallions, white and green parts, cut on the diagonal into 1-inch lengths

Serve with Kale Rice

DIRECTIONS

1.      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.

2.      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.

3.      In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.

4.      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 kale rice. 

Yield: Serves four.

Recipe Source: NY Times