The simplist little stir-fry – my own version of a recipe in How to Cook Everything Vegetarian – was delicious and packed with flavor. I served it with baby bok choy, steamed with garlic in a dash of rice wine and soy sauce.
Red Pepper, Shitake and Tofu Stir Fry
serves 4
8 oz extra-firm tofu, pressed and cubed
chili sesame oil
2 Tbs. sesame oil
2 red bell peppers, sliced thinly
1 small onion, diced
1 cup fresh shitakes mushrooms (or rehydrated dried ones) sliced thinly
2 cloves of garlic, finely chopped
1 Tbs. fresh ginger root, grated or chopped
4 green onions, sliced thinly
4 Tbs. Shaoxing wine
2 Tbs. soy sauce
3 Tbs. vegetable stock
Fry the cubed tofu lightly in a touch of chili sesame oil. Remove from the pan and set aside. Heat 1 Tbs. of regular sesame oil in a nonstick wok. When hot, add the green onions,stirring until the onion begins to soften. Add the peppers and onion and cook on med-high heat until the peppers are slightly crisp and charred on the edges. Remove the peppers and onions from the pan with a slotted spoon. If necessary, add another Tbs. of oil to the wok. Add the sliced shitakes, garlic, and ginger stir, cooking until the garlic lightly browns. Add the tofu. Heat through, about 4 minutes, and stir occasionally. Add the wine and stock and cook, stirring, until half of the liquid evaporated. Add the peppers and onions, and stir, heating through. Add the soy sauce and scallion and stir to coat everything evenly.
