SERVES 4
Tofu is so tasty when the water is pressed and seasonings are pressed in. This recipe is quick, easy, and delicious and is a good base for creating new dishes. Serve this stir-fry with or without brown rice—it’s plenty filling on its own.
1 pound firm tofu, drained well
3 teaspoons cornstarch, divided
3 tablespoons vegetable oil
1 red onion, thinly sliced and rings separated
1 red bell pepper, seeded and diced
1 green chile, seeded and diced
3 garlic cloves, diced
3 tablespoons white vinegar
1 teaspoon soy sauce
1 tablespoon brown sugar
1 tablespoon crushed red pepper flakes
1. Cut the tofu in half lengthwise, creating as much surface area as possible. Place the tofu on paper towels, layer more paper towels over it, and place a heavy pan or weighted plate on top to press out the water. Let drain for at least 1 hour.
2. Cut the tofu into cubes and toss in a medium bowl with 2 teaspoons of the cornstarch.
3. Heat the oil in a wok over medium-high heat. Add the tofu, onion, bell pepper, and chile and stir-fry until the vegetables are soft and the tofu is crunchy.
4. In a small bowl, whisk together ⅓ cup hot water, the remaining 1 teaspoon of cornstarch, the vinegar, soy sauce, brown sugar, and red pepper flakes until thoroughly combined. Pour the sauce into the wok and toss well to combine. Serve immediately.