A few times a year red bell peppers go on sale for 50 cents or less, and I cannot resist buying tons of them. Tofu and Red Peppers is the perfect recipe when they are in abundance. It’s also one of Dave’s favorites.
Adapted by Elizabeth Savoie Dronet from a recipe by Martha Stewart
2 packages (14 ounces each) firm or extra-firm tofu, drained well
2 tablespoons or more vegetable oil
2 tablespoons or more soy sauce
2 medium red bell peppers, seeds and ribs removed, cut into 1-inch-wide strips
3 tablespoons smooth peanut butter
2 tablespoons fresh lime juice
1 tablespoon Asian-style chili-garlic sauce
1 tablespoon light-brown sugar
4 sprigs cilantro, for garnish (optional)
Directions:
Press tofu between two plates with a large can set up top for 30 minutes. Drain off water.
Preheat oven to 450 degrees. Slice each tofu cake crosswise into 6 rectangles.
In a shallow container, whisk together 1 tablespoon each oil and soy sauce. (I frequently have to make more to coat all of the tofu pieces.) Dip tofu pieces lightly on all sides to coat. Brush two rimmed baking sheets (or one large pan) with remaining tablespoon oil; divide tofu between them. Scatter peppers around the edges.
Bake 10 minutes; turn tofu and peppers. Continue baking until tofu is golden brown and peppers begin to char, 10 to 15 minutes more.
In a small saucepan over low heat, whisk together peanut butter, lime juice, chili sauce*, brown sugar, 3 tablespoons water, and remaining 1 tablespoon soy sauce, until warm. (We often use the microwave instead.)
Drizzle sauce over tofu and peppers. Garnish with cilantro, if desired.
Serve with a side of white or fried rice or Asian noodles.
*Some chili sauces are very spicy, while others are very sweet. Taste yours before adding it to your sauce to adjust the amount to your liking.
Savoie Secrets: It's a Family Recipe 