Home-Style Tofu

Ingredients

• firm tofu — 400 g (1 block)
• bell pepper — 1, sliced
• garlic — 3 cloves, sliced
• doubanjiang (chili bean paste) — 1 tbsp
• soy sauce — 1.5 tbsp
• sugar — 1/2 tsp
• cornstarch — 1 tsp mixed with 2 tbsp water
• cooking oil — 3 tbsp
• scallions — 1 stalk, chopped

Steps (beginner-friendly)

1. Cut the tofu into rectangles about 1 cm thick. Press them between paper towels for 2 minutes to remove excess water.
2. Heat 3 tbsp oil in a frying pan over medium heat. Lay the tofu in a single layer and pan-fry 3 minutes per side until golden and slightly puffed. Remove to a plate.
3. In the same pan, stir-fry garlic and 1 tbsp doubanjiang over medium heat for 30 seconds until fragrant and the oil turns red.
4. Add the bell pepper slices and stir-fry 1 minute until slightly softened.
5. Return the tofu, add 1.5 tbsp soy sauce, 1/2 tsp sugar, and 1/4 cup water. Simmer on medium heat 2-3 minutes so the tofu absorbs the sauce.
6. Pour in the cornstarch slurry and gently toss 30 seconds until the sauce thickens and glosses over the tofu.
7. Turn off the heat, sprinkle with scallions, and serve with rice.