Description

Ingredients

• 🧈 400 g firm tofu, pressed and cubed (14 oz) soy Original: 🧈 400 g firm tofu, pressed and cubed (14 oz)
• 🫒 30 ml vegetable oil (2 tbsp) Original: 🫒 30 ml vegetable oil (2 tbsp)
• 🌶️ 2 dried red chilies Original: 🌶️ 2 dried red chilies
• 🌶️ Optional: pinch of chili flakes Original: 🌶️ Optional: pinch of chili flakes
• 🥗 Stir-Fry Base
• 🌶️ 150 g red bell pepper, chopped (1 medium) Original: 🌶️ 150 g red bell pepper, chopped (1 medium)
• 🧅 80 g onion, chopped (1 small) Original: 🧅 80 g onion, chopped (1 small)
• 🥜 50 g roasted unsalted peanuts (⅓ cup) Original: 🥜 50 g roasted unsalted peanuts (⅓ cup)
• 🥣 Sauce
• 🫙 30 ml light soy sauce (2 tbsp) glutensoy Original: 🫙 30 ml light soy sauce (2 tbsp)
• 🍚 10 ml rice vinegar (2 tsp) Original: 🍚 10 ml rice vinegar (2 tsp)
• 🍯 15 g brown sugar (1 tbsp) Original: 🍯 15 g brown sugar (1 tbsp)
• 🧄 2 garlic cloves, minced Original: 🧄 2 garlic cloves, minced
• 🫚 5 g fresh ginger, grated (1 tsp) Original: 🫚 5 g fresh ginger, grated (1 tsp)
• 💧 60 ml water (¼ cup) Original: 💧 60 ml water (¼ cup)
• 🌾 3 g cornstarch (1 tsp) Original: 🌾 3 g cornstarch (1 tsp)

Preparation

• Crisp the tofu: In a skillet, heat oil and fry tofu on all sides until golden. Remove and set aside.
• Stir-fry veggies: In the same pan, add a bit more oil if needed. Sauté onion, bell pepper, and dried chilies for 2–3 minutes.
• Combine: Return tofu to the pan. Add peanuts and optional chili flakes.
• Make the sauce: In a bowl, whisk together soy sauce, vinegar, sugar, garlic, ginger, cornstarch, and water.
• Sauce & finish: Pour sauce over tofu and veggies. Cook for 2–3 minutes until thickened and glossy.

Total Time

Nutritional Value

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