Made a yummy stir fry last night with an ingredient I've never cooked before: shishito peppers! They can apparently be substituted with Padrón peppers. This made 4-5 servings. Served this over white rice.
Directions:
Press 2 lbs tofu (2x 15oz. packages), cut into one to two inch cubes
Chop 1 white or yellow onion into thick petals
Mince 4 cloves garlic
Prepare a sauce of: 4 tsp hoisin sauce, 2 tsp sesame oil, 1-3 tsp brown sugar (depending on your taste), 4 Tbsp soy sauce
Bake tofu at 400 degrees for 25-35 minutes on parchment paper, turning once. Set aside.
Heat wok, large cast iron, or other pan to medium high with a high-heat oil. Cook onions, stirring frequently, until just starting to wilt. Set aside.
Add more oil to pan as needed, cook the peppers until they blister. Add garlic for the last minute. Set aside.
Add tofu and the sauce in the pan. Cook for a minute or two, add all veggies, and cook for another minute or so.
Directions:
Press 2 lbs tofu (2x 15oz. packages), cut into one to two inch cubes
Chop 1 white or yellow onion into thick petals
Mince 4 cloves garlic
Prepare a sauce of: 4 tsp hoisin sauce, 2 tsp sesame oil, 1-3 tsp brown sugar (depending on your taste), 4 Tbsp soy sauce
Bake tofu at 400 degrees for 25-35 minutes on parchment paper, turning once. Set aside.
Heat wok, large cast iron, or other pan to medium high with a high-heat oil. Cook onions, stirring frequently, until just starting to wilt. Set aside.
Add more oil to pan as needed, cook the peppers until they blister. Add garlic for the last minute. Set aside.
Add tofu and the sauce in the pan. Cook for a minute or two, add all veggies, and cook for another minute or so.
