Tofu is ready to soak up anything you throw at it with the ferocity of a dehydrated marathoner. A brief hang with soy sauce, mirin, and sherry vinegar, along with a tangle of peppers and fresh chiles, means dinner is on the table in 30 minutes. Seeking out great tofu makes a big difference for the utmost in nutty-sweet taste and superior texture. Search for locally made options when possible, or keep an eye out for Hodo, which is increasingly available in many markets.
What you’ll need
Medium Pot with Lid
$160 At Amazon
Glass Measuring Cup
$26 At Amazon
Misen Chef's Knife
$99 At Amazon
Recipe information
Yield
4 Servings
Ingredients
Preparation
Heat oil in a medium heavy pot over medium-high. Cook bell peppers and chiles, stirring occasionally, until lightly browned and softened, about 5 minutes. Add scallions, garlic, and ginger and cook, stirring often, until very fragrant, about 2 minutes. Add tofu, mirin, soy sauce, vinegar, and ¼ cup water. Bring to a simmer and cook, reducing heat as needed to maintain a simmer and basting and turning tofu often, until liquid is reduced by half and coats tofu, 15–17 minutes. Season with salt. Serve with rice.
