Beijing Style Tofu

Ingredients

Cornstarch

1 tablespoon, mixed with 2 tablespoons water

Sugar

1 tablespoon

Rice vinegar

2 tablespoons

Soy sauce

3 tablespoons

Red bell pepper

1, deseeded and cut into strips

Green bell pepper

1, deseeded and cut into strips

Ginger

1 inch piece, peeled and finely chopped

Garlic

2 cloves, minced

Vegetable oil

2 tablespoons

Firm tofu

14 ounces, drained and cut into cubes

Instructions

1. Heat the vegetable oil in a wok or large frying pan over medium heat.
2. Carefully add the tofu cubes to the hot oil, making sure they are in a single layer. Fry until golden brown on all sides, then remove and set aside.
3. In the same pan, add the minced garlic and chopped ginger. Stir-fry until they release their fragrance, about 1-2 minutes.
4. Add the red and green bell pepper strips to the pan. Stir-fry them for 3-4 minutes, or until they are just beginning to soften.
5. In a small bowl, whisk together the soy sauce, rice vinegar, and sugar until the sugar is fully dissolved. Pour this sauce mixture into the pan with the peppers, stirring well to coat the vegetables.
6. Return the fried tofu to the pan, mixing well to ensure each piece is coated with the sauce. Let everything cook together for 2-3 minutes.
7. Stir in the cornstarch and water mixture. Continue to cook for another 2-3 minutes, or until the sauce has thickened.
8. Serve your Beijing-style tofu hot, ideally with a side of steamed jasmine rice. Enjoy the beautiful harmony of flavors and textures!