Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into cubes
- 1 cup of dried seaweed, soaked in water for 10 minutes and drained
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 teaspoon of honey
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the garlic and onion and stir-fry for 1-2 minutes until fragrant.
3. Add the red bell pepper and stir-fry for another 2-3 minutes until slightly softened.
4. Add the tofu and stir-fry for 2-3 minutes until lightly browned.
5. Add the soaked seaweed and stir-fry for another 2-3 minutes until heated through.
6. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, salt, and pepper.
7. Pour the sauce over the stir-fry and toss everything together until well coated.
8. Cook for another minute or so until the sauce has thickened and everything is heated through.
9. Serve hot with rice or noodles.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 10g
Saturated fat: 1.5g
Cholesterol: 0mg
Sodium: 550mg
Total carbohydrates: 16g
Dietary fiber: 3g
Sugar: 6g
Protein: 10g
Substitutions for ingredients:
- Firm tofu can be substituted with any other type of tofu or even tempeh.
- Dried seaweed can be substituted with fresh seaweed or any other type of sea vegetable.
- Red bell pepper can be substituted with any other color of bell pepper or any other type of sweet pepper.
- Rice vinegar can be substituted with any other type of vinegar.
- Honey can be substituted with any other type of sweetener.
Variations:
- Add other vegetables such as broccoli, carrots, or mushrooms.
- Add some heat with chili flakes or sriracha sauce.
- Add some crunch with chopped peanuts or sesame seeds.
- Add some freshness with chopped herbs such as cilantro or green onions.
Tips and tricks:
- Make sure to drain the tofu well before using it to prevent excess moisture.
- Soak the seaweed in water for at least 10 minutes to rehydrate it.
- Cut the vegetables into similar sizes to ensure even cooking.
- Don't overcook the tofu or it will become too dry and tough.
- Adjust the seasoning to your liking by adding more or less soy sauce, vinegar, or honey.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stir-fry in a wok or skillet over medium heat until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on a platter and garnish with chopped herbs or sesame seeds.
Garnishes:
Chopped herbs such as cilantro or green onions, chopped peanuts, or sesame seeds.
Pairings:
Steamed rice, noodles, or quinoa.
Suggested side dishes:
Steamed or stir-fried vegetables such as bok choy or broccoli.
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of water or vegetable broth to loosen it up.
- If the stir-fry is too salty, add a bit more honey or vinegar to balance it out.
Food safety advice:
Make sure to cook the tofu and vegetables to a safe temperature of at least 165°F to prevent any foodborne illnesses.
Food history:
Seaweed has been a staple in Asian cuisine for centuries and is known for its health benefits such as being a good source of iodine and other minerals.
Flavor profiles:
Savory, umami, slightly sweet, and tangy.
Serving suggestions:
Serve the stir-fry family-style in a large bowl or on a platter and let everyone help themselves.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A