Bell Pepper Stir-Fry with Tofu
An all-year-round favorite in our test kitchen manager's home, this vegan bell pepper stir-fry with basil and tofu comes together in enough time to make a pot of rice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Chef's knife
- Cutting board
- Microplane
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Wok
- Skillet
- Spatula
- Paper towel
- Plate
- Stove
- Serving platter
Ingredients
- 1 lb. firm tofu
- ¼ cup soy sauce
- 3 Tbsp. seasoned rice vinegar
- 1 Tbsp. sesame oil
- 2 tsp. cornstarch
- 1 tsp. kosher salt
- ¼ cup vegetable oil, divided
- 2 medium bell peppers, cored, seeded, and cut into thick slices
- 1 medium white or yellow onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 Tbsp. finely grated ginger
- 1 cup torn Thai basil leaves
- 1 Tbsp. chili crisp (optional)
- 2 tsp. toasted white sesame seeds
- Steamed jasmine rice (optional)
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