Spicy Tofu and Bell Pepper Skillet with Rice

Name: Spicy Tofu and Bell Pepper Skillet with Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Nepali
Ingredients: 4 ounce extra-firm tofu (pressed, cubed into 1/2-inch pieces); 0.5 tablespoon olive oil; 0.25 cup red bell pepper (diced); 0.25 cup green bell pepper (diced); 1 clove garlic (minced); 0.5 ounce fresh ginger (grated); 1 teaspoon soy sauce; 0.5 teaspoon sriracha sauce; 0.25 teaspoon rice vinegar; 1 tablespoon water; 0.5 cup minute white rice; 0.5 cup water; 0.5 green onion (thinly sliced)

A vibrant and spicy Nepali-inspired plant-based meal featuring pan-fried tofu and colorful bell peppers tossed in a ginger-garlic-sriracha sauce, served with speedy minute rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 1
Cuisine: Nepali
Difficulty: Easy
Cost: $2.27/serving

Dietary

Vegetarian
Vegan
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
Low-Sugar

Ingredients

4 ounce extra-firm tofu (pressed, cubed into 1/2-inch pieces)
0.5 tablespoon olive oil
0.25 cup red bell pepper (diced)
0.25 cup green bell pepper (diced)
1 clove garlic (minced)
0.5 ounce fresh ginger (grated)
1 teaspoon soy sauce
0.5 teaspoon sriracha sauce
0.25 teaspoon rice vinegar
1 tablespoon water
0.5 cup minute white rice
0.5 cup water
0.5 green onion (thinly sliced)

Instructions

Prepare the minute rice: In a small saucepan, bring 1/2 cup water to a boil. Stir in 1/2 cup minute white rice, cover, remove from heat, and let stand for 5 minutes. Fluff with a fork.
While rice is cooking, heat 1/2 tablespoon olive oil in a medium non-stick skillet over medium-high heat. Add the pressed and cubed extra-firm tofu and cook, flipping occasionally, until golden brown and crispy on all sides, about 5 to 7 minutes. Remove tofu from skillet and set aside.
To the same skillet, add the diced red bell pepper and diced green bell pepper. Cook for 3 to 4 minutes, stirring, until tender-crisp. Add the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.
In a small bowl, whisk together the soy sauce, sriracha sauce, rice vinegar, and 1 tablespoon water.
Return the cooked tofu to the skillet with the bell peppers. Pour the sauce mixture over everything and toss to coat. Cook for 1 to 2 minutes until the sauce slightly thickens.
Serve the spicy tofu and bell peppers immediately over the quick rice, garnished with sliced green onion if desired.

Notes

Ensure your tofu is well-pressed to achieve a crispy texture. For less spice, reduce the amount of sriracha. A pinch of black sesame seeds can be a nice garnish.

Nutrition (per serving)

Calories: 405
Protein: 21.2 g
Carbohydrates: 44.5 g
Fat: 17.5 g
Fiber: 5.8 g
Sodium: 780 mg
Saturated Fat: 2.7 g
Sugar: 4.1 g