Stir-fried crispy tofu and peppers in tomato garlic sauce
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
2
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Calories
888 kcal
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Course
Main Course
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Cuisine
Chinese
Stir-fried crispy tofu and peppers in tomato garlic sauce
Description
Stir-fried crispy tofu and peppers in tomato garlic sauce begins by pressing extra firm tofu to remove excess moisture, then coating it in cornstarch before frying until golden and crispy. The stir-fry uses colorful bell peppers and diced onion sautéed with minced garlic, fresh ginger, and red chili for a mild heat. Udon noodles are softened separately and then combined with the vegetable and tofu mixture.
The tomato garlic sauce adds a tangy, savory base that complements the sweet and slightly spicy flavors from the vegetables and chili. Light soy sauce enhances the umami depth. Sprinkling black sesame seeds and fresh basil leaves at the end adds color and subtle nuttiness. The resulting dish balances crispy tofu texture with tender vegetables and slippery noodles.
This dish can be served as a main meal either for lunch or dinner. It pairs well with a light side salad or steamed greens if desired. The method allows skipping the pressing step if limited on time, though pressing helps achieve crispier tofu.
For best results, pat the tofu very dry before coating and frying to maximize crispiness. Use fresh ingredients for the sauce and vegetables to keep bright, distinct flavors. The dish reheats well in a pan or microwave.
Ingredients
Crispy tofu
- 350 g tofu extra firm; 12oz block
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1/2 tsp alt to season
For the stir fry
- 300 g udon noodles 10 1/2 oz, straight-to-wok
- 1 onion finely diced, large
- 3 bell pepper green, red, orange, seeded and diced
- 2 garlic mince, cloves
- 1/2 tbsp ginger fresh, minced
- 1 red chili finely diced
- 1 tomato and garlic sauce Lee Kum Kee brand, pack
- 1/2 tbsp light soy sauce Lee Kum Kee brand
- 8 spring onions sliced diagonally, aka scallions
- 1 tbsp black sesame seeds to garnish
- basil optional, fresh, to garnish
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
- If pressed for time, you can skip the tofu pressing step; just pat the tofu dry before cooking.
- Using extra firm tofu and coating it well in cornstarch ensures a crispier texture when fried.
- The dish reheats well and can be prepared ahead by cooking and storing components separately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 888 kcal
% Daily Value*
| Calories | 888kcal | 44% |
| Carbohydrates | 133g | 44% |
| Protein | 40g | 80% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Sodium | 2181mg | 91% |
| Potassium | 879mg | 19% |
| Fiber | 14g | 56% |
| Sugar | 26g | 52% |
| Vitamin A | 6065IU | 121% |
| Vitamin C | 242mg | 269% |
| Calcium | 163mg | 16% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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