Quickly stir-fried firm tofu, bell pepper, and red onion in a sweet and sour sauce. It should be noted that this is really spicy. Reduce the amount of pepper flakes or eliminate them entirely if you prefer milder foods.
| Prep Time: | 10 mins |
| Cook Time: | 12 mins |
| Total Time: | 22 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons peanut oil
- 1 pound firm tofu, cubed
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 green chile pepper, chopped
- 3 cloves garlic, crushed
- ⅓ cup hot water
- 3 tablespoons white vinegar
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon crushed red pepper flakes
Instructions
- Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
- In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.
Reviews
Made a half recipe with extra-firm tofu that I had in the fridge. Also used small yellow and red peppers that I chopped plus a whole chopped jalapeño and spicy red peppers. Served it white rice and chicken egg rolls. We will definitely have this again. Easy and very tasty.
We have made this recipe many, many times. Only change is less onion. Even a small onion is more than we prefer.
I make this at least once a month and have been making it for years now. It’s wonderful as is; I don’t change a thing.
Spicy, absolutely delicious, and easy to make!
My husband and I both really enjoyed it. Followed the recipe and would not make any changes!
i make this all the time.. fabulous
Very tasty, my husband enjoyed it. I followed the reviewer’s suggestion of pressing the tofu and adding the mirin. Also added some sesame oil before serving. Will no doubt be making this again!
This is fun Spicy dish.. Loved it!!
just ho hum.
Definitely needed to add more spice
I have made this recipe many, many times. My 19-year old loves it! I only use about half of the oil and half of the onion. Other than that, I make it as is. Delicious!
Really good for a tofu recipe. I’ve made it several times, varying the recipe a bit and it’s always turned out great. A good one to have in your back pocket for when you’re stuck for something to do for dinner. This was the first tofu recipe I made myself when I went vegetarian and I still go back to it all the time.
Amazing! I added extra spicy peppers to give it a kick since I’m not a fan of red pepper flakes. The sauce is bomb!
My two teenage boys loved it and so did my husband. We added a little honey and a little chicken stock, yellow peppers, red peppers, carrots and fresh cilantro. It was beyond yummy! How great to have a healthy dish the whole family can enjoy.
Add 1tsp of honey and it will balance out the heat. Delicious!
Spicy, like it. Cheap ingredients also.
Tasty but wasn’t really spicy at all and the sauce didn’t really thicken up. Next time I’ll deep fry the tofu, add more heat and try a bit more cornstarch.
Have made this time and time again and is a huge hit with my husband and teenage son. This recipe is now a staple in my family favorites that I rotate on a regular basis. I use double the amount of tofu because my family loves it so much.
I added shrimp instead of tofu…I loved it with tofu my husband was not a fan. I add his favorite shrimp and it was a hit!
I liked this recipe as it is easy to make, doesn’t call for special ingeredient or pre-made bottled sauces that have million chemicals in them, and goes with almost any veggies you have in your freezer/fridge. These are the changes I had to make since I didn’t have fresh chile peppers at home or brown sugar: I omitted the fresh chile, and substituted real maple syrup for the brown sugar. I also added frozen broccoli florets and grean beans. I used extra firm tofu and dried it with paper towels prior to using. Tasted good on a bed of plain white basmati rice.
I used firm tofu lightly coated in flour to add some crispness. This was amazing! I used chili pepper seasoning instead of the flakes so the sauce blended easier. Also threw steamed broccoli into the sautée pan with the seared tofu before adding the sauce and simmering for a few minutes. DELICIOUS!!!!