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.
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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.
