Chinese Fried Tofu with Bell Pepper and Peanuts Recipe
This quick dish with tofu, bell pepper and peanuts is a bit like a mild version of kung pao chicken, but in a meatless form. In China, such dishes are popular in small home-style eateries – lots of vegetables, some crunchy peanuts and a sauce that practically begs for an extra serving of rice.
A quick, wok-style tofu dish that delivers the essence of Chinese home cooking: crisp vegetables, crunchy peanuts and a glossy, savory-sour sauce that pairs perfectly with rice.
Chef's tips
For the best texture, use firm tofu and dry it well before coating in starch. Don’t overcrowd the pan when frying so the tofu crisps instead of steaming. Adjust the amount of chili to your heat preference.
How to serve
Serve in deep bowls over a bed of steamed jasmine or basmati rice. Add a side of lightly pickled cucumbers or a simple Asian-style salad for freshness. It also works well as part of a larger spread with other stir-fries and steamed vegetables.
Ingredients
- firm natural tofu - 300 g
- bell pepper cut into strips - 1 piece
- bell pepper cut into strips - 1 piece
- unsalted peanuts they can be roasted - 50 g
- garlic finely chopped - 3 cloves
- fresh ginger about 2 teaspoons finely grated - 10 g
- soy sauce - 3 tablespoons
- vinegar or apple cider vinegar - 1 tablespoon
- sugar - 1 teaspoon
- potato or corn starch 1 for the tofu, 0.5 for the sauce - 1.5 tablespoons
- water for the sauce - 60 ml
- oil e.g. rapeseed - 3 tablespoons
- chili flakes or hot pepper optional - 0.5 teaspoons
- chives for sprinkling - 10 g
Preparation
- Drain the tofu and gently press out the excess water with a paper towel. Cut into cubes about 2 cm on each side.
- Transfer the tofu to a bowl, sprinkle with 1 tablespoon of starch and gently toss so each piece is lightly coated.
- Wash the peppers, remove the cores and slice into strips. Peel and finely chop the garlic. Peel the ginger and grate it finely. Chop the chives.
- Toast the peanuts in a dry pan over medium heat for 2–3 minutes, stirring, until lightly golden and fragrant. Transfer to a small bowl.
- In a small bowl, mix the soy sauce, vinegar, sugar, 0.5 tablespoon of starch, water and chili flakes, if using.
- Heat 2 tablespoons of oil in a large pan or wok over medium-high heat. Add the tofu in a single layer.
- Fry the tofu for 6–8 minutes, turning gently, until golden and slightly crispy on all sides. Transfer to a plate.
- In the same pan, add 1 tablespoon of oil, then the garlic and ginger. Fry for 30 seconds until fragrant.
- Add the pepper strips and stir-fry for 3–4 minutes, until slightly softened but still crisp.
- Pour the prepared sauce into the pan and cook for 1–2 minutes, until slightly thickened.
- Add the fried tofu and toasted peanuts. Gently toss so the sauce coats all the ingredients and heat for 1 more minute.
- Sprinkle the dish with chopped chives and serve immediately with rice.
Storage
Danie przechowuj w lodówce do 2 dni. Podgrzewaj na patelni na małym ogniu z odrobiną wody. Orzeszki z czasem miękną, więc jeśli chcesz zachować chrupkość, dodaj część świeżych orzeszków przy podgrzewaniu.
