If I could only cook one dish for a tofu skeptic…

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers a firmer texture and is higher in protein.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake while tamari is gluten-free.

gochugaru

🥗Healthier: cayenne pepper

💰Cheaper: red pepper flakes

Cayenne provides heat, while red pepper flakes are more accessible.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is more budget-friendly.

Slice the block of extra firm tofu in half lengthwise, then slice crosswise into 1/3 to 1/2 inch thick pieces.

Press the tofu with a heavy cookbook to draw out excess water for faster cooking and better sauce absorption.

Chop the white and light green parts of the scallions into one inch pieces and save the greens for garnish.

Finely chop 4 garlic cloves and 1 inch of fresh ginger without peeling the ginger after scrubbing it.

Slice 1 red bell pepper for color and sweetness in the dish.

Season the tofu with a little salt.

Start cooking rice, rinsing it and adding salt and olive oil to taste.

Heat a large non-stick skillet over medium-high heat and add a few tablespoons of avocado oil until shimmering.

Carefully add the tofu to the skillet and cook for about 5 to 8 minutes until golden brown on the first side, flipping to cook the other side for another 4 to 5 minutes until golden brown.

Transfer the fried tofu to a paper towel-lined surface to absorb excess oil.

In the same skillet, add 1 tablespoon of Chinese chili oil over medium-high heat.

Add the chopped scallions, ginger, and garlic to the skillet and sauté for 1-2 minutes until fragrant.

Add the sliced bell peppers and stir-fry for about 2 minutes until crisp-tender.

Prepare the braising sauce by mixing 3 tablespoons of Chinese light soy sauce, 1 heaping tablespoon of Chinese black vinegar, 2 tablespoons of organic brown sugar, 1/2 teaspoon of Sichuan chili flakes, 1/2 teaspoon of five spice powder, and 1/8 teaspoon of white pepper.

Pour the braising sauce into the skillet and let it simmer for about 5 minutes to thicken slightly.

Make a corn starch slurry by whisking together 1 tablespoon of corn starch with 1/2 cup of water until well combined.

Fold the fried tofu into the braising sauce and gently simmer for about 10 minutes until the sauce coats the tofu nicely.

Steam some broccoli florets in a bamboo steamer while the tofu simmers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens