Stir-Fried Tofu with Bell Peppers or Other Vegetables

Makes: 4 to 6 servings

Time: 30 minutes

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Use firm or extra firm block tofu for stir-fries. You can simply blot it dry before cubing and cooking, further firm it up using the methods on page 483, or change its texture by precooking it (see pages 485 to 487).

Tofu has a tendency not only to stick but also to fall apart, and in most instances you want the tofu to hold together, so it’s important to stir-fry in a nonstick or well-seasoned cast-iron pan.

As with most stir-fries, this one is infinitely variable. If you work through the main recipe and then the variations, you’ll soon be able to use whatever you have on hand without much more than a glance at these pages.

• 1½ pounds firm to extra-firm tofu, prepared by any of the methods on page 483 or simply blotted dry
• 3 tablespoons good-quality vegetable oil
• 1 large onion, halved and sliced
• 3 bell peppers (1 each green, yellow, and red, or any combination), cored, seeded, and sliced
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh ginger
• ¼ cup rice wine, sherry, sake, white wine, or water
• ⅓ cup vegetable stock (pages 97–100) or water
• 2 tablespoons soy sauce
• ½ cup chopped scallions

1. Cut the tofu into ½-inch or slightly larger cubes. Put 2 tablespoons of the oil in a large skillet, preferably nonstick, over high heat. When it’s hot, add the onion and cook, stirring occasionally, until it begins to soften, a couple of minutes. Add the peppers and continue to cook, stirring occasionally, until the onion and peppers are crisp-tender and a little charred at the edges, about 5 minutes. Remove with a slotted spoon and transfer to a plate.
2. Put the remaining 1 tablespoon oil in the pan, then add the garlic and ginger and cook, stirring, for about 10 seconds. Add the tofu and cook, stirring occasionally, until it begins to brown, a couple of minutes. Add the wine and stock and cook, stirring, until about half of the liquid evaporates. Return the pepper-onion mix to the pan and cook, stirring, for a minute or so to reheat.
3. Add the soy sauce and scallions, cook, stirring, until the scallions becomes glossy, about 30 seconds, and serve.

Stir-fried Tofu with Scallions Even simpler: Omit the onion and peppers. Cut 1 or 2 bunches scallions into 2-inch lengths, keeping the white and green parts separate. Heat all of the oil; cook the garlic and ginger, then add the tofu and the white parts of the scallions. Cook, stirring occasionally, until the tofu begins to brown, a couple of minutes. Omit the rice wine. Add the stock and cook, stirring, until about half of it evaporates. Add the scallion greens and stir for about 30 seconds. Add the soy sauce, stir, taste, and adjust the seasoning. Garnish with 1 tablespoon toasted sesame seeds (see page 299) if you like, and serve.

Stir-Fried Tofu with Peas, Snow Peas, or Sugar Snap Peas Use just one or a combination: In Step 1, the onion is optional. Instead of the peppers, add 2 cups peas (frozen are fine, but they should be thawed first if possible) and cook until bright green and just beginning to brown; snow peas and snap peas should not soften too much. Remove and proceed with the recipe.

Stir-Fried Tofu with Shiitake Mushrooms Any mushroom will work but shiitakes seem to have been made for this: In Step 1, use the onion; you can also use 1 bell pepper if you like. After scooping both out of the pan, cook 2 cups sliced shiitake mushroom caps in 1 tablespoon oil over high heat, stirring, until browned and almost crisp. Remove them with a slotted spoon, then add 1 more tablespoon oil and proceed with the recipe.

Stir-Fried Tofu with Broccoli or Cauliflower 
Parboiling isn’t necessary but saves time and effort: In Step 1, in place of the peppers, use 2 cups bite-sized pieces broccoli and/or cauliflower that have been parboiled for just a minute or 2. Cook, stirring occasionally, until tender but not soft. Remove and proceed with the recipe.

Stir-Fried Tofu with Cabbage, Kale, Collards, or Other Greens If you use stems no thicker than ⅛ inch or so, no parboiling is necessary: In Step 1, the onion is optional. Add 3 cups shredded or chopped cabbage, kale, collard, or other greens (mustard, turnip, cress — whatever you like). Cook, stirring occasionally, until wilted and tender, about 5 minutes. Remove and proceed with the recipe.

Stir-Frying with Water

Of course, stock or wine adds flavor to stir-fries. But I’ve seen countless Chinese cooks and chefs work without either, and you can too. Why? Because a stir-fry already has a ton of flavor in it: garlic, ginger, a vegetable or two, the “main” ingredient (like tofu), soy sauce — that’s enough flavor for almost anyone. The purpose of liquid in a stir-fry is to loosen the parts of the other ingredients that might stick to the pan, and to create a sauce that binds all the other flavors together. Adding flavor is third on the list of reasons you add liquid. Stock is ideal, but water works fine.