Stir-Fried Tofu and Peppers Recipe (2024)

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.

I made as written with exception of baking the tofu after coating it with cornstarch.My family loved it and want to have it again! I found it slightly too salty despite using lower sodium soy sauce.

My go-to stir-fry. I double the recipe because the super-firm, high-protein tofu I buy comes in a 16-oz package. I usually add some mushrooms, zucchini, or other veggies, according to what I have on hand. Sometimes I stir in bean sprouts at the very end (so they stay crisp). The hoisin sauce, sesame oil, and fresh ginger are essential (IMO). I garnish with diagonally sliced scallions before serving. This recipe is flexible and can be made according to one's own taste!

This was quite good. We used the whole 14oz package of tofu. It was however, only 2 servings for us - which was fine, since there’s only 2 of us.

Delicious but the tofu should be pressed for longer than 15-20 minutes. For the best texture, it should be cut first and then pressed for several hours. Also you could easy use a full lb of tofu, otherwise there is a lot of pepper for the amount of tofu. Overall, great recipe with great flavor.

Air fry the tofu (390 for 15 minutes) and prep the ingredients ahead of time and you’ll be happier

Made this with chicken instead of Tofu. Cooked the chicken first, removed them from the pan and then did the peppers. Good solid stir fry dish for a weeknight.

Delicious & such a simple, versatile stir fry sauce for any veggie variety. I used peppers & celery, & threw in cashews. After draining the tofu, I stir fried it a bit first in Sesame Oil, salt, pepper, & garlic powder then marinated as instructed. Use at least 1 tsp pepper flakes…

2 tablespoons soy sauce1½ teaspoons brown sugar2 tablespoons vegetable, peanut or canola oil2 teaspoons hoisin sauce1 teaspoon sesame oil

I fried the tofu in toasted sesame oil before stir frying with peppers. The crisp texture of the fried tofu really helped the sauce stick better. I also doubled the sauce and added a 1/4 cup roasted peanuts for a kung pao-esque crunch. Total hit! Kids were licking their plates (and so was I…)

I took recommendation to double the sauce and I think it ruined the dish. Too salty, too dark. Look forward to trying it the way it was written.

I subbed teriyaki glaze sauce for hoisin, used a red, yellow paprika, and zucchini in place of a green pepper. Like others said, I should've used a whole block of tofu. Although very good, it was a little salty side, so I'll definitely use a whole tofu next time.

Substituted oyster sauce for hoisin because I had no hoisin. Fantastic recipe!

I added mixed mushrooms and used only two peppers. Also used a full package of firm tofu (14 oz) and pressed it so double the sauce.

Very good recipe and came together quickly. I used oyster sauce since I prefer its savory flavor over the sweeter flavor of hoisin, so my final dish wasn't vegetarian. Will double the sauce recipe next time. I used a method from another NYT recipe for cooking the tofu. Cut it into slices, fried the slices until golden on both sides, then cut into dominoes. Added to the recipe as directed.

My family eats this maybe once a month and we never get tired of it. As people say, adjust the flavors at the end to suit your tastes. I throw a few dashes of fish sauce in for umami, and a small bit of oelek sambal.