Crispy Tofu, Broccoli and Pepper Stir Fry Recipe
1 15 oz. block of extra firm tofu cut into 1 inch cubes
1 pound broccoli, stalks trimmed and peeled, florets separated into bite size pieces
1 red bell pepper, ribs and seeds removed, sliced into bite size strips
3 garlic cloves, thinly sliced
4 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoon sesame oil
2 1/2 tablespoons oil (I use grapeseed oil but any oil with a high smoke point would work well)
3 tablespoons corn starch
1 tablespoon Xiaoshing or cooking rice wine
Arrange the tofu in a single layer on a paper towel lined baking sheet and cover with paper towels. Place a tray on top and put some cans over it, distributing the weight evenly. Let the tofu drain for about a half an hour.
Dry the tofu and marinade it with a mixture of 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon water for 20 minutes.
Transfer the tofu into a shallow dish and toss gently with corn starch to lightly coat each cube.
Heat your oil in a large nonstick skillet over medium heat. Add tofu and cook, turning frequently to get all sides crispy. Set aside on paper towels to drain.
Heat the skillet again and cook the bell peppers. Set aside.
Make a sauce combining 3 tablespoons soy sauce with 1 tablespoon cooking wine, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon cornstarch and 1/4 cup water.
Add oil to your skillet and heat it up again. Lightly toast the garlic in there before adding in the broccoli. Stir continuously for 30 seconds and let it cook uncovered. Then pour the sauce over, mix and cover. Cook for 3 minutes until the broccoli is tender. Add the pepper back in and toss together.
Arrange the broccoli and pepper on a plate, place tofu on top and serve.