International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan Chinese/Stir Fry Recipes
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

Peppers with Tofu
From: Matt Foster

Before I became a vegetarian my family and I enjoyed Chinese style green peppers and steak.
This recipe is a pretty good imitation.
I hope you enjoy it, even if preparing the tofu of a bit of a pain.

2 generous servings

  • 250 g / 10 oz. pack of firm tofu (see method)
  • 1 tsp. sesame oil
  • little garlic powder
  • little sugar
  • little onion power if you have it
  • 1/4 cup oil
  • 2 cloves of garlic
  • 2 or 3 Tbsp. Soy sauce
  • salt and pepper
  • 1 large green pepper
  • 1 cup Spanish onion, cut bite size
  • 1 cup celery hearts, cut bite size
  • 1 Tbsp. Corn starch
  • water
  • 1 large tomato, cut in eight
  • (serve with rice or noodles)
Tofu:
This is the slow part, so make lots and use the extra later for Hungarian goulash.

Slice the tofu into 1/8" slices
Mix sesame oil, garlic powder, onion powder, sugar and 1 Tbsp. Cooking oil together in a small bowl.
Paint a little oil onto a cookie sheet and lay the tofu on.
Paint on a little of the sauce onto the tofu.
Bake in a medium oven, turning the tofu occasionally.
Paint the other side.
Cook until it becomes chewy (Don't let it dry out - take out the pieces that are done.) This process may take about 1 hour.
Cut the tofu up into bite size pieces with a knife and set aside in the bowl.

The meal:

Put some oil in the hot frying pan.
Add the celery cook a few minutes while you prepare the onion. Stir fry
Add the onion and cook while you prepare the garlic. Stir fry
Add the garlic and cook while you prepare the green pepper. Stir fry
Add the green pepper. Cook 4 or 5 minutes. Stir fry
Add about 2 Tsps. of soy sauce. Stir fry
Add the tofu. Stir fry 1 minute
Add about 1 1/2 cups of water.
Season with S and P to taste. Cook another 5 minutes covered.
Thicken with corn starch and water mixture.
You should now have a brown sauce with your vegetables.
Add the tomatoes, cover and cook for 5 minutes more.
The tomatoes should not go to mush.
Add water as needed to the sauce.
Serve over rice or noodles.

Options
Add a few chili peppers while cooking
Add a little slivered fresh ginger while cooking
Cook lots of rice and use the extra for Veggie fried rice