Tofu doesn’t have to be bland and plain. This bright dish browns tofu chunks on all side and tosses them with a homemade sweet Asian glaze. Rich in non-meat protein, this main course will leave you and your guests energized and deeply content-the perfect mood for a dessert.
Prep time: 15 minutes
Cook time: 10 minutes
- 1 14-oz. package extra-firm tofu, drained
- 1/4 cup plum sauce
- 3 tbsp. ketchup
- 2 tbsp. reduced-sodium soy sauce
- 1 tbsp. Shao Hsing rice wine
- 2 tsp. canola oil plus 1 tbsp., divided
- 3 scallions, trimmed and cut into 2-inch lengths
- 1 tsp. garlic, sliced
- 1 tsp. fresh ginger, chopped fine
- 1 green pepper, seeded and sliced
- 1 tsp. toasted sesame seeds
Cover a cutting board with a clean folded cloth and slice tofu horizontally. Cover the tofu with another folded, clean cloth and place a heavy skillet over the top to let drain for 15 minutes. During that time, mix plum sauce, ketchup, soy sauce, rice wine in a small bowl and put aside by the stove. Cut the tofu into 3/4 inch cubes and put along with the sauce by the stove. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Cook scallions, garlic, and ginger for 30 seconds. Add peppers and cook 1-2 minutes until soft. Turn off heat and transfer to a separate plate. Wipe skillet and return to stove to heat 1 tablespoon of oil over medium-high heat. Lay tofu flat and brown on all sides, about 10 minutes in total. Add sauce and toss to coat for 1-2 minutes. Sprinkle with sesame seeds and serve with peppers.