Wednesday, December 8, 2010

easy tofu stirfry

First off, I must apologize for my food pics as of late.  They were taken on my phone.  I was waiting to get this Sony NEX5 after Thanksgiving, but alas, it was not on sale anywhere.  *sigh* Hopefully for Christmas!!  

This was a really quick tofu and red pepper stirfry I made the other day.  It was inspired by a bunch of Indo-Chinese recipes I had been reviewing.  Of course as always, reading recipes makes me hungry so I took to the kitchen and looked around to see what I had that could somehow fit into this category.   I had some tofu sitting in the fridge for a few days that I really didn't know what to do with.  I took it out and set it on the counter and then continued to dig around the veggie bin and came across a red pepper.  I usually almost always have onions and garlic on hand so a stirfry was born.

Basically, I just pan fried the tofu and then set it aside for a minute.  In a wok, add some groundnut oil and turn the heat to high.  Add a couple of broken red dried chilies and stir around for a few seconds.  Then add a chopped onion and stir that around for a minute.  Add a couple of chopped garlic cloves, ginger and one chopped green chilli and stir that around for 20 seconds, then add a chopped red bell pepper and let it char and blacken a bit.  Add the pan fried tofu and season with salt and pepper, light soy sauce, a pinch of Chinese Five Spice and of course, my favorite - SriRacha!   Serve over noodles or steamed brown rice.