Szechuan Tofu And Red Bellpepper Food

SPICY TOFU AND VEGETABLE LO MEIN

Steps:

• Bring a medium saucepan of salted water to a boil. Pat the tofu dry between 2 layers of paper towels; season with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes; transfer to a plate.
• Meanwhile, cook the pasta in the boiling water, 1 to 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain. Mix the soy sauce, oyster sauce and 1/2 cup of the cooking water in a small bowl.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Increase the heat to high and add the broccoli. Cook, stirring, until crisp-tender, about 5 minutes. Add the bell pepper, carrot, jalapeno and ginger and cook until just softened, 2 more minutes. Add the noodles, tofu and soy sauce mixture and cook, tossing, until most of the sauce is absorbed, about 2 minutes. Stir in enough of the remaining 1/2 cup cooking water to loosen. Drizzle with the sesame oil, season with salt and toss.

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.

SPICY SZECHUAN TOFU (VEGAN)

Steps:

• In a Ziploc bag, place in tofu cubes along with cornstarch and salt. Toss until tofu cubes are well-coated.
• Heat up a tablespoon of neutral-tasting oil in a non-stick pan on medium-high heat. Once pan is heated, add in tofu cubes in one layer. Cook for 2-3 minutes on each side, or until most sides are golden.
• In the meantime, combine all ingredients needed for the sauce and mix well.
• Add more oil back to the pan. Add in onion and saute until translucent, about 2-3 minutes.
• Then, stir in dried chilies, garlic, ginger, and Szechuan peppercorn. Fry until fragrant for about a minute.
• Add in red pepper next and cook until slightly softened, about 3-4 minutes.
• Lastly, stir in tofu cubes, stir-fry sauce, and green onion. Toss until everything is well incorporated. Serve and enjoy!

THAI TOFU WITH ZUCCHINI, RED BELL PEPPER AND LIME

Steps:

• Heat 1 tbls. of the oil in a large nonstick skillet over mdium high heat.
• Add the tofu and saute until golden, about 5 minutes.
• Move the tofu to a bowl.
• Add the remaining 1 tbls. oil, then add zucchini and red bell pepper to the skillet.
• Saute until it begins to soften, about 5 minutes.
• Return tofu to the skillet.
• Add ginger and stir about 30 seconds.
• Add the coconut milk, 3 tbls. lime juice, soy sauce, and curry paste.
• Stir to dissolve curry paste, then simmer until the sauce thickens, about 6 minutes. Season with salt and more lime juice, if you like.
• Stir in half of the basil.
• Sprinkle with remaining basil and serve. Enjoy!
• This is good served with steamed rice or noodles.

SWEET-AND-SPICY ROASTED TOFU AND SQUASH

Steps:

• Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
• While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
• In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
• Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.

SZECHUAN TOFU AND RED BELLPEPPER

Steps:

• In a small bowl, mix soy sauce, rice vinegar, sugar, chile garlic, and white pepper. Set aside.
• Heat a large frying pan or wok with oil over med-high heat. Carefully add tofu and sear for a minute then add bellpeppers. Cook until peppers until tender and slightly crunchy. Add a bit more oil if needed.
• Add the last 3 ingredients: oil, garlic, and ginger to pan; stir until garlic are lightly browned, 1 to 2 minutes. Stir soy mixture and add to pan; bring to a boil and stir until most of the liquid has evaporated and tofu and peppers are coated, 2 to 3 minutes. Pour into a serving dish.