Stir-Fried Tofu and Peppers

Here is where your own judgment should come into play, where the last step of the recipe directs the cook to taste and adjust seasonings. This means YOU can choose to add more soy, hoisin, sesame oil, sugar, hot pepper, etc. If you get into this habit and give your dish a final tweak (which usually takes less than a minute) your opinion of your success with new recipes will improve markedly. With enough additional hoisin, hot pepper, etc. no way would the overriding taste be "bland."

Awesome dish use full lb of tofu and pressed water out also used 4 peppers and served over rice noodles. Made my own hoisin sauceand garnished with sesame seeds and more scallions definitely will make again

Made this last night. Excellent! However, as I had a 14-ounce package of extra-firm tofu, I doubled all of the other ingredients EXCEPT the peppers. Also increased the garlic and green onions.

I second John's comment. This was a great mid-week meal. I kicked the flavor up with a little hot seasoned sesame oil and a bit of garlic-chili paste close to the end. Worked well for us!

Tastes great. To simplify, just eyeball the measurements. It'll be fine. Mix in all of the sugar and soy sauce with the tofu. (Add hoisin and sesame oil later). Recipe is flexible if you don't have all of the ingredients. If you don't have scallions, substitute a white onion and add it at the beginning with the peppers. Using only one type of peppers also works. If you don't have fresh ginger or garlic, powdered/dried works. And it's also fine to skip the hoisin sauce.

I think we're meant to consider "time" to be assuming that all the prep required in the "ingredients" section is already completed. For example, the prep for peppers (seeded, cut into 1" squares) in this case is NOT included in the time. I do think it's misleading.

This recipe offers a great stir fry technique that is very flexible and can be endlessly improvised. To balance the sweetness of the brown sugar, I added the juice of one lime to the stir-fry sauce. My husband also doesn't love peppers, so we used asparagus instead, and I threw in a handful of cashews along with the garlic and ginger. Delicious -- lots of umami, just what you crave with this type of dish. I do recommend pressing the tofu.

I don't have hoisin sauce, and this was perfectly fine without it. I did bake the tofu until it had a little crisp to it, and just mixed it in at the end. It was great. This is very versatile and you can use whatever veggies you have on hand. This time I used two green peppers, a carrot, and half an onion. Delicious!

Very nice dish. Served with rice. Double the sauce and add a bit of cornstarch. Baked the tofu for 15 minutes at 400F to firm it up. Will do it again.

We had this for dinner last night and really enjoyed it. I can see what other people have said is true in regard to adjusting the flavors to suit your palate. I ended up putting some chili oil on mine while I added some extra hoisin to my wife's. This is definitely in the rotation.

This was delicious. I served over soba noodles and topped with my favorite Chinese chili sauce - yum!

Double the sauce, shake a fair amount of cumin on at the end. Used 1 lb of tofu, but would double sauce regardless.