Spicy Seared Tofu with Sweet Pepper

配料

14-ounce container firm OR extra-firm tofu, drained

Kosher salt and ground black pepper

2 tablespoons gochujang OR chili-garlic sauce (see headnote)

1 tablespoon soy sauce

1 tablespoon dry sherry OR balsamic vinegar (see headnote)

1 tablespoon cornstarch

3 tablespoons grapeseed or other neutral oil, divided

2-inch piece fresh ginger, peeled and cut into matchsticks

¼ cup minced fresh cilantro stems plus 1 cup lightly packed leaves OR 4 scallions, white parts thinly sliced, greens cut into 1-inch lengths

1 medium red OR orange bell pepper, stemmed, seeded and cut into 1-inch pieces OR 4 ounces snow peas, trimmed

Optional garnish: Chili oil

步骤

Cut the tofu block in half lengthwise, then cut each half crosswise into ½-inch-thick squares or rectangles. Stack 2 or 3 pieces, then cut into quarters diagonally, creating triangles. Pat the triangles dry, then season all over with ¾ teaspoon each salt and pepper. Let stand at room temperature for 10 minutes. Meanwhile, in a small bowl, whisk together 1 cup water, the gochujang, soy sauce, sherry and cornstarch; set aside.

Pat the tofu dry once again. In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons oil until barely smoking. Add the tofu in a single layer and cook, undisturbed, until lightly browned on the bottoms, 3 to 5 minutes. Using a spatula, flip each piece and cook until lightly browned on the second sides, 3 to 4 minutes. Transfer to a paper towel–lined plate.

In the now-empty skillet over medium, heat the remaining 1 tablespoon oil until shimmering. Add the ginger and cilantro stems (or scallion whites); cook, stirring, until the ginger is lightly browned, about 2 minutes. Add the bell pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes.

Return the tofu to the skillet. Re-whisk the sauce mixture and add to the skillet. Cook, stirring constantly, until the sauce is thickened, about 3 minutes. Stir in the cilantro leaves (or scallion greens). Off heat, taste and season with salt and pepper.

备注

This vegetarian dish is full of contrasting flavors and textures. The inspiration comes from classic Sichuan home-style tofu, which is deep-fried and finished with an umami-rich sauce. For our adaptation, we sear the tofu instead of fry it, and we make a deeply flavored sauce with a few kitchen staples. Korean gochujang or chili-garlic sauce stands in for toban djan, the chili-bean paste used in traditional home-style tofu; if you happen to have toban djan, use an equal amount. Dry sherry imitates the flavor of Shaoxing wine, whereas balsamic vinegar mimics the malty sweetness of Chinese black vinegar. Use whichever is in the cupboard. Serve with steamed rice; brown rice is an especially tasty pairing.