This dish turned out so good. I will definitely be making this again soon. It's not complicated and has many ingredients you have at home. I did purchase szechuan peppercorns and dried chilis for a different dish and will be using them in many Asian inspired dishes. You need to try this one!
Ingredients:- 1 14-ounce block extra firm tofu
- 1 onion, sliced into wedges
- 4 cloves garlic, roughly chopped
- 1/4 teaspoon szechuan peppercorns
- 2 dried chilis, broken in half and seeds shaken out
- 1 small red bell pepper, cubed (my pepper was huge so I only used 1/2)
- 1 tablespoon roasted peanuts
- Spring onions, sliced for garnish
- Rice for serving
Sauce:- 1 tablespoon roasted garlic rice vinegar
- 3 tablespoons reduced-sodium soy sauce
- 1/4 cup date sugar
- 1-1/2 teaspoons sriracha
- 2 tablespoons water
- 1/2 tablespoon cornstarch
Drain water from the tofu and place it in a kitchen towel. I leave the towel folded and just add it to the middle. Then place something heavy (I use the lid to my Dutch oven) on top to help press out the water. Let sit for about 15-20 minutes. Then cute into 1 inch pieces. Preheat the convection oven to 400F. Place tofu on parchment paper on a tray used for air-frying. I have a copper pan with a wire rack that sits on top.
While the oven is preheating make the sauce. Set aside.
In a large skillet add the onions and garlic with a tablespoon of water. Saute until tender, adding more water as needed.
Add the peppercorns, chili and bell peppers.
Remove tofu from oven and set aside.
Once the bell peppers are cooked, add the tofu.
Add the sauce and simmer over medium heat while stirring occasionally. Once the sauce is thick add the peanuts.
Serve over rice. Garnish with scallions and more peanuts if desired.
Enjoy!!!
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