Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into cubes
- 2 tablespoons soybean paste
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 green onions, sliced for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, mix together soybean paste, soy sauce, rice vinegar, sugar, and 1/4 cup of water. Set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the onion, red bell pepper, and green bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
4. Add the garlic and ginger, and stir-fry for another minute.
5. Add the tofu cubes and stir-fry for 2-3 minutes until lightly browned.
6. Pour the soybean paste mixture over the tofu and vegetables. Stir-fry for another 2-3 minutes until the sauce has thickened and coated the tofu and vegetables.
7. Season with salt and pepper to taste.
8. Garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Total Fat: 10g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 500mg
Total Carbohydrates: 15g
Dietary Fiber: 3g
Sugar: 7g
Protein: 12g
Substitutions for ingredients:
- Soybean paste can be substituted with miso paste.
- Vegetable oil can be substituted with any neutral oil.
- Red and green bell peppers can be substituted with any other vegetables of your choice.
Variations:
- Add sliced mushrooms to the stir-fry.
- Use silken tofu instead of firm tofu for a softer texture.
- Add a teaspoon of chili paste for a spicy kick.
Tips and tricks:
- Make sure to drain the tofu well before cutting it into cubes to prevent excess moisture.
- Use a non-stick wok or skillet to prevent the tofu from sticking to the pan.
- Add a tablespoon of cornstarch to the soybean paste mixture to thicken the sauce further.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stir-fry in a microwave-safe dish or in a wok over medium heat until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on a platter, garnished with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
- Serve with steamed rice or noodles.
- Pair with a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables
- Steamed rice
- Noodles
Troubleshooting advice:
- If the sauce is too thick, add a tablespoon of water at a time until desired consistency is reached.
- If the tofu is sticking to the pan, add a little more oil to the pan.
Food safety advice:
- Make sure to cook the tofu and vegetables thoroughly to prevent any foodborne illnesses.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Soybean paste is a traditional ingredient in Korean cuisine and is commonly used in stews, soups, and marinades.
Flavor profiles:
Salty, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main dish.
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Region: Chinese