Saturday, May 25, 2013

Red Bell Pepper Tofu

This was an experiment that occurred when I was cutting up a red pepper and it was really juicy. I thought "You know what would be good? Red pepper sauce with my tofu." So this recipe was born.


  • 6 ounces medium or firm tofu
  • 1/2 red bell pepper, cut into small pieces
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • olive oil for frying
  • rice vermicelli

Ingredients for the sauce

  • The other half of the red bell pepper (kept whole)
  • 1/4 cup water
  • 3 tablespoons soy sauce
  • 1 tablespoons lemon juice
  • 2 tablespoons sugar
  • 3 tablespoons ketchup
  1. Put a pot of water on to boil (for the rice noodles). Cook as directed on the package.
  2. Heat up a pan on high with about half an inch of oil on the bottom.
  3. Drain the tofu and cut it into cubes
  4. Once the oil is hot, fry the tofu until golden brown (2 to 4 minutes on each side). Let drain on a paper towel.
  5. Pour the oil into a jar and set aside.
  6. Saute the bell pepper, onion, and garlic in the same pan. Set aside.
  7. In a small pot, boil the other half of the bell pepper. 
  8. Once boiling, add the rest of the sauce ingredients and stir until incorporated.
  9. Turn the heat back on under the bell peppers and onions. Add the tofu to heat it up (it'll most likely be cold).
  10. Once hot, add half of the sauce to the pan.
  11. Pour the other half of the sauce onto the vermicelli.
  12. Serve with the tofu/veggies on top of the noodles.
  13. Enjoy.


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