Ingredients:
- 14 oz Tofu (397 g) (drained and pressed)
- 1 Green Bell Pepper (julienned)
- 1 Re Bell Pepper (julienned )
- 4 Green onions (in 2 inch Pieces)
- 2 minced Garlic Cloves
- 1 Tbsp Minced Ginger
- 10 Arbol Chillies
- Salt to taste
- 4 Tbsp Soy Sauce
- 1 Tbsp Peanut Oil
- 2 tspn Cornstarch
- +Toasted Sesame Seeds (to taste)
Drain and press the tofu. (watch the video to learn how I do it.)
After the tofu is drained and pressed, now cut it into bite size pieces. Place it in a bowl and season it with two tablespoons of soy sauce and half a tablespoon of peanut oil. Toss well marinate it for 10 minutes.
After the tofu is drained and pressed, now cut it into bite size pieces. Place it in a bowl and season it with two tablespoons of soy sauce and half a tablespoon of peanut oil. Toss well marinate it for 10 minutes.
In a small bowl combine two tablespoons of Soy Sauce with two teaspoons of cornstarch, mix well until the cornstarch is well dissolved and set aside until you are ready to use it.
In a wok, or large skillet on medium high heat, heat up half a tablespoon of peanut oil, stir fry the bell peppers together with the minced garlic and the minced ginger. Stir fry this for two minutes. (if you like your peppers to be super tender, stir fry them for a longer time!) Then add in the Tofu and continue to stir fry for two more minutes, just so the tofu will get some color. Then add in the Dry chili de arbol, together with the green onions, stir fry for one more minute, just to combined all the flavors.
Then add in the Cornstarch mixture, stir well until all the ingredients are well covered with the sauce, then sprinkle with toasted sesame seeds, and continue to stir fry for one or two more minutes until everything is well heated through.
Serve with white rice.
Enjoy!!
