Asian Tofu and Vegetable Stir Fry
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Firm Tofu – 400 g/14 oz
Broccoli – 200 g/7 oz
Red Bellafina pepper – ½ cup ( Thinly sliced )
Sesame oil – 2 tbsp
Dark soy sauce – 3 tbsp
Rice wine vinegar – 2 tbsp
Hoisin sauce – 2 tbsp
Brown sugar – 1 tsp
Cornstarch – 1 tbsp
Water – 3 tbsp
Remove the tofu from the pack and wrap it in a thick kitchen towel.
Press it with heavy weight and leave for 20 minutes for the excess water to soak.
Cut the tofu into small rectangular pieces.
Pre heat the oven to 200C/400 F.
Line the tofu pieces on a baking sheet and bake for 10-15 minutes.
Turn them around and bake for another 10-15 minutes.
Remove from the oven and keep aside.
Heat sesame oil in a wok.
Add beans and red Bellafina pepper and saute for a minute on high heat.
Add tofu pieces, soy sauce, vinegar, hoisin sauce and brown sugar and mix gently.
Mix cornstarch with water and add it in the wok and cook for 3-4 minutes until sauce thickens and coats the vegetables.
Serve with steamed rice.