Spicy Pepper Tofu and Vegetable Stir-Fry

Crafting a flavourful and nutritious dinner shouldn’t be a time-consuming ordeal. This delightful spicy pepper tofu and vegetable stir-fry recipe is meticulously designed for efficient preparation, ensuring every step flows seamlessly without unnecessary delays or complications. It’s a robust dish, brimming with rich flavours that perfectly suit even the busiest weeknights, offering a delicious and deeply satisfying alternative to your usual routine. The harmonious blend of crispy tofu and fresh, vibrant vegetables, all enveloped in an audacious, spicy sauce, elevates this simple dish into a truly memorable culinary experience, promising both ease and exquisite taste.

Quick Overview

• Preparation Time: 10 minutes
• Cooking Time: 18 minutes
• Difficulty: Easy
• Serves: 2
• Key Equipment: Large non-stick frying pan

Ingredients

• 8.8 oz (250g) natural tofu, firm or extra-firm, well-pressed and cut into 2cm cubes
• 1 bell pepper (red or yellow), deseeded and cut into strips
• 1 medium courgette, cut into thin half-moons
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 fresh red chilli (or 1/2 tsp chilli flakes), finely chopped
• 1 tbsp (15g) tomato purée
• 1 tbsp (15ml) balsamic vinegar
• 3.5 fl oz (100ml) vegetable stock or water
• 2 tbsp (30ml) olive oil
• Fine sea salt and freshly ground black pepper, to taste

Method

1. Heat 1 tbsp (15ml) of olive oil in a large non-stick frying pan over a medium-high heat. Add the tofu cubes and cook for 6-8 minutes, turning frequently, until golden on all sides. Remove the tofu from the pan and set aside.
2. In the same pan, add the remaining 1 tbsp (15ml) of olive oil. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
3. Add the minced garlic and chopped chilli to the pan. Cook for 1 minute, stirring, until fragrant.
4. Stir in the tomato purée and balsamic vinegar, mixing well for 1 minute. Pour in the vegetable stock (or water) and bring to a gentle simmer, scraping the bottom of the pan to incorporate any delicious sticky bits.
5. Add the sliced bell pepper and courgette to the pan. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp.
6. Return the golden tofu to the pan with the vegetables and sauce. Stir gently to combine everything. Season generously with fine sea salt and freshly ground black pepper.

Serving & Leftovers

Serve the tofu and vegetables immediately, hot, perhaps accompanied by fluffy basmati rice or couscous for a complete meal. Any leftovers can be stored in an airtight container in the fridge for up to 2 days; gently reheat before serving.

Nutrition

Please note that nutritional values are estimates and may vary depending on ingredients and portion sizes.

One Last Thing

Incorporating simple yet flavourful dishes like this spicy tofu stir-fry into your weekly routine can truly streamline dinner management. It offers wonderful variety without overburdening your meal planning, allowing you to enjoy vibrant, intense flavours with minimal effort, perfectly embodying the SmartKitchen30 ethos of stress-free, balanced living.