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.