Ingredients
o
17 oz organic firm tofu block
m
1 medium white onion, diced
m
2 tbs minced garlic
m
4 mini sweet peppers, diced
s
3 scallions, sliced
T
Tofu Coating:
a
½ cup arrowroot starch
s
½ tsp salt
g
½ tsp ground white pepper
C
¼ tsp Chinese Five Spice
S
Seasoning Mix:
s
½ tsp salt
g
¼ tsp ground white pepper
C
¼ tsp Chinese Five Spice
F
For serving:
w
white rice
s
steamed green beans
s
scallions (for topping)
Directions
1
Drain the excess water from the tofu by wrapping it in paper towels, placing on a plate, covering with another plate, and placing a heavy object on top. Let drain for 20-30 minutes. Alternatively, you could also use a tofu press if you have one.
2
Meanwhile, prep the tofu coating in a large mixing bowl and set aside.
3
Prep the seasoning mix in a small mixing bowl and set aside.
4
Prep your peppers, onions and scallions.
5
Once tofu has drained, cut into small 1/2" cubes.
6
In batches, toss the tofu cubes into the coating and mix until well coated. I did this in 3 separate batches.
7
Heat 2 tbs neutral oil in a large frying pan over medium-high heat and add tofu cubes in batches, insuring not to overcrowd the pan.
8
Pan fry tofu for about 3 minutes on each side, or until crispy. Remove from pan and set aside on a plate.
9
Once you have pan fried all of the tofu, wipe the pan clean and add 2 tbs of fresh oil.
10
***Note: In the Instagram video, I sautéd the green beans with everything, but I recommend not doing that and serving them on the side instead as it made the tofu less crispy.
11
Once oil is hot, add diced onions and cook for 1 minute, before adding in the garlic and diced peppers.
12
Let everything cook down for 3-4 minutes, or until garlic becomes brown and crispy.
13
Then add in the sliced scallions and cook for an additional minute.
14
Next add in the crispy tofu cubes and seasoning mix. Mix well until everything is coated.
15
Serve over rice with steamed (or sautéd) green beans and top with additional scallions.
16
Enjoy!
