This stir-fried tofu and peppers in tomato & garlic sauce comes together in minutes and tastes miles better than takeout! A great vegetarian midweek meal.
Post in collaboration with Lee Kum Kee
Let’s talk Chinese food… outside of China that is. I LOVE it but I haven’t been able to find any decent takeaway (or takeout if you prefer) in my area, much as I have tried. And I HAVE tried…
It’s not that London doesn’t have really good Chinese food… it’s that it has somehow skipped my little corner of South East London. I must been totally spoiled by my short stint living in New York, where cheap and delicious Chinese takeout is available everywhere.
So I will indulge myself by making some dishes myself and when I do, I rely on Lee Kum Kee products… My love of their chiu chow chilli oil is well documented. I really do add it on practically all my savoury dishes, including breakfast ones!
Lee Kum Kee have some 130 years of experience making authentic Chinese sauces and the great news is that they have relaunched their stir fry sauce range making fakeaways easier and more delicious than ever before.
There are four flavours available: Tomato & Garlic, Black Bean & Garlic, Kung Pao Chicken and Honey & Soy. I have tried and loved them all and I have created a very quick and easy recipe using the Tomato & Garlic sauce.
Making crispy tofu
Step 1. Ever since I tried crispy tofu at a restaurant I have been totally obsessed with it! It adds a few minutes to this super-easy recipe, but it’s so delicious I think you will forgive me. Remove a block of extra firm tofu from its packaging and drain any liquid. Place on a shallow plate lined with kitchen towel, cover with another sheet of kitchen towel and weigh down with a heavy skillet (or something equally weighty).
Step 2. Leave for 30 mins – the tofu will release more liquid. Remove the weight and pat the tofu dry. Cut into small cubes, season with salt and toss in cornflour (cornstarch) until coated on all sides.
Step 3. Heat oil in a large wok or frying pan until the oil coats the bottom of the pan. Add the tofu, it should sizzle when it hits the oil, and fry for couple of minutes per side or until golden and crispy. Set aside to dry on a wire rack.
Making stir-fried tofu and peppers in tomato garlic sauce
Step 1. Once you have made the crispy tofu, this is easy as pie (only much easier). Add the chopped onion in the same pan and fry for a couple of minutes.
Step 2. Add the chopped peppers and continue to cook for a couple of minutes until the peppers start to soften.
Step 3. Add the garlic, chilli and ginger, mix in and then add the crispy tofu and spring onions. Stir fry for two minutes and then add the Lee Kum Kee Tomato & Garlic stir fry sauce. Stir to combine then cover the pan for three minutes.
Step 4. Remove the lid, stir and add the udon noodles and a splash of Lee Kum Kee light soy sauce, tossing to combine in the sauce. Take off the heat and sprinkle with the black sesame seeds.
Step 5. Divide between two bowls and serve immediately, garnished with some fresh basil.
Have you made my Stir fried crispy tofu and peppers in tomato garlic sauce?
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Stir-fried crispy tofu and peppers in tomato garlic sauce
Ingredients
Crispy tofu
- 350 g | 12oz block of extra firm tofu
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1/2 tsp salt to season
For the stir fry
- 300 g | 10 1/2 oz straight-to-wok udon noodles
- 1 large onion finely diced
- 3 bell peppers green, red, orange, seeded and diced
- 2 garlic cloves mince
- 1/2 tbsp minced fresh ginger
- 1 red chilli, finely diced
- 1 pack Lee Kum Kee Tomato & Garlic sauce
- 1/2 tbsp Lee Kum Kee light soy sauce
- 8 spring onions (scallions) sliced diagonally
- 1 tbsp Black sesame seeds to garnish
- Fresh basil to garnish (optional)
Instructions
Make the crispy tofu
- Remove a block of extra firm tofu from its packaging and drain and liquid.
- Place on a kitchen towel lined shallow plate, cover with another sheet of kitchen towel and weigh down with a heavy skillet (or something equally weighty).
- Leave for 30 mins – the tofu will release more liquid. Remove the weight and pat the tofu dry.
- Cut into small cubes, season with salt and toss in cornflour (cornstarch) until coated on all sides.
- Heat the oil in a large wok or frying pan until the oil coats the bottom of the pan.
- Add the tofu, it should sizzle when it hits the oil, and fry for couple of minutes per side or until golden and crispy. Set aside to dry on a wire rack.
Make the stir fry
- Put the udon noodles in a bowl and cover with boiling water. Leave to soften for a couple of minutes then drain and set aside.
- Add the chopped onion in the same pan and fry for a couple of minutes.
- Add the chopped peppers and continue to cook for a couple of minutes until the peppers start to soften.
- Add the garlic, chilli and ginger, mix in and then add the crispy tofu and spring onions.
- Stir fry for two minutes and then add the Lee Kum Kee Tomato & Garlic stir fry sauce. Stir to combine then cover the pan for three minutes.
- Remove the lid, stir and add the udon noodles and a splash of Lee Kum Kee light soy sauce, tossing to combine in the sauce.
- Take off the heat and sprinkle with the black sesame seeds.
- Serve immediately, garnished with some fresh basil.
Notes
Nutritional Info
Nickki says
Tofu is one of the very few things i’ve Never tried before, but your picture makes me want to try it! Crispy tofu really appeals to me. And I must try that chilli oil!
Claire Jessiman says
I must admit that I’ve pretty much steered clear of tofu in the past couple of decades however you have totally wone me over with the CRISPY! Going to give it another try.
Lucy Parissi says
It’s so worth it. It absorbs the flavours much more this way.
Esha says
Thats such a delicious Chinese meal. Me and my husband loves Chinese food. This sounds like a perfect meat free meal. Will have to check if the sauce is available her.
sheenam | thetwincookingproject.net says
Love a good stir fry!! This looks soooo yumm.
Angela says
This looks so good Lucy – we have one really good chinese near us – but the takeaway options are lacking so we always end up eating in.
I have started to create some dishes at home though and this looks like it could be a winner!
anna says
really love this dish Lucy! looks so tasty.
Tania / Fit Foodie Nutter says
With this kind of beautiful fakeaway, no one needs a real takeaway Lucy! Really love this fresh looking noodles dish and could have it for dinner every night!
Lucy Parissi says
I am not above a real takeaway… but can’t find any decent Chinese nearby
Julia Frey says
This meat free number looks absolutely delicious. I am putting tofu and the sauces on my shopping list, otherwise I will forget! Kids love anything that reminds them of a takeaway!
Cat | Curly's Cooking says
I’ve never cooked with tofu and haven’t actually eaten it that many times but this recipe has definitely made me want to try it. It looks so deliciously crispy and the noodles look so tasty!
Lucy Parissi says
I love the extra firm tofu it is really versatile. Look out for smoked tofu too!
Little Cooking Tips says
Pinned! Amazing recipe and the photos are really stunning Lucy! Tofu is very rare here in Greece so perhaps a firm ricotta or even halloumi might also work (we hope lol) 🙂
Thank you for sharing this fantastic recipe!
Greetings from Athens,
Mirella and Panos
Lucy Parissi says
I really don’t think either of those would work in a stir-fry – especially not with the flavours here. I wonder if you can order tofu online?