Stir-Fried Tofu with Bell Peppers or Other Vegetables

As with any stir-fry, this one is infinitely variable: You pull what you have out of the refrigerator, get to work, and not long afterward you’re ready to eat. If you make the main recipe, then the variations, you’ll soon be combining at will without much more than a glance at the recipe.

11/2 to 2 pounds firm to extra-firm tofu, frozen or squeezed or simply patted dry

3 tablespoons peanut or neutral oil, like grapeseed or corn

1 large onion, cut in half and sliced

3 bell peppers, 1 green, 1 yellow, and 1 red or any combination, cored, seeded, and sliced

1 tablespoon chopped garlic

1 tablespoon chopped fresh ginger

1/4 cup rice wine, sherry, sake, white wine, or water

1/3 cup chicken, beef, or vegetable stock or water

2 tablespoons soy sauce

1/2 cup roughly chopped scallion

• Cut the tofu into 1/2-inch or slightly larger cubes. Put 2 tablespoons of the oil in a large skillet, preferably nonstick, over high heat. When hot, add the onion and cook, stirring occasionally, until it begins to soften, a couple of minutes. Add the peppers and continue to cook, stirring occasionally, until both onions and peppers are crisp-tender and a little charred at the edges, around 5 minutes. Remove with a slotted spoon and set aside for a moment.
• Add the remaining tablespoon of oil, then the garlic and ginger, and cook, stirring, for about 10 seconds.
• Add the tofu and cook, stirring occasionally, until it begins to brown, a couple of minutes. Add the wine and stock and cook, stirring, until about half of it evaporates; return the pepper-onion mixture to the pan and cook, stirring, for a minute or so to reheat.
• Add the soy sauce and scallion and cook, stirring, until the scallion becomes glossy, about 30 seconds. Serve immediately.

Stir-Fried Tofu with Peas, Snow Peas, or Snap Peas.
• Use these singly or in combination: In Step 1, the onion is optional. In place of the peppers, add 2 cups peas (frozen are fine, but they should be defrosted first if at all possible) and cook until bright green and just beginning to brown; snow peas and snap peas should not soften too much. Remove and proceed with the recipe.

Stir-Fried Tofu with Broccoli or Cauliflower.
• Parboiling isn’t absolutely necessary, but it actually saves time and effort: In Step 1, cook the onion; in place of the peppers, use 2 cups broccoli or cauliflower (or both) that has been cut into bite-sized pieces and parboiled for just a minute or two. Cook, stirring occasionally, until tender but not soft. Remove and proceed with the recipe.

Stir-Fried Tofu with Cabbage, Kale, Collards, or Other Greens.
• If you use no stems thicker than 1/8 inch or so, no parboiling is necessary: In Step 1, the onion is optional. Add 3 cups shredded or chopped cabbage, kale, collard, or other greens (mustard, turnip, cress— whatever you like); cook, stirring occasionally, until wilted and tender, about 5 minutes. Remove and proceed with the recipe.

MAKES: 4 servings

TIME: 30 minutes