Tofu Stir-Fry (Sweet Chili Sauce) with Bell Pepper

Ingredients

• 1/4 oz extra-firm tofu, cubed
• 1 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tbsp oil
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp grated ginger (optional)
• to taste Sauce: 1/3 cup sweet chili sauce + 2 tbsp soy sauce + 1 tbsp rice vinegar
• to taste Slurry: 1 tsp cornstarch + 2 tbsp water (optional)
• to taste Steamed rice, for serving
• to taste Sesame seeds and scallions, for garnish (optional)

Method

1. Toss tofu with soy sauce and cornstarch.
2. Stir-fry tofu in oil until golden, 6–8 minutes; remove to a plate.
3. In the same pan, add garlic (and ginger) and cook 15 seconds.
4. Stir-fry peppers and onion 4–5 minutes until crisp-tender.
5. Stir-fry peppers and onion 4–5 minutes until crisp-tender.
6. Pour sauce into pan; simmer 1 minute.
7. Stir in slurry if you want it thicker; cook 30 seconds.
8. Return protein to the pan and toss to coat.
9. Serve over rice; garnish with sesame seeds and scallions.

Notes

High heat + quick cooking keeps vegetables crisp.