Stuffed Green Peppers with Tofu
Crispy-skinned green peppers filled with tender tofu stuffing. Each bite is savory and juicy, a delicious vegetarian dish.
Ingredients
14 items- Green peppers (bell peppers) 4
- Firm tofu 200 g
- Dried shiitake mushrooms 2
- Carrot 30 g
- Spring onion 1
- Ginger 1 small piece
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Salt 1/2 tsp
- White pepper powder 1/4 tsp
- Sugar 1/2 tsp
- Cornstarch 1 tbsp
- Cooking oil as needed
- Water 1/2 cup
Nutrition
Steps （8 steps）
In a bowl, mash the pressed tofu. Add chopped mushrooms, carrot, spring onion, ginger, light soy sauce, dark soy sauce, salt, white pepper, sugar, and cornstarch. Stir in one direction until well combined. Let it marinate for 10 minutes.
Cut off the tops of the green peppers and remove seeds and white membranes. Rinse and drain, keeping them whole.
Stuff the tofu mixture into the green peppers, pressing firmly and smoothing the surface. Do not overfill.
Heat oil in a pan over medium heat. Place the stuffed peppers opening side down and fry for about 2 minutes until golden and set.
Flip and fry the other side for about 2 minutes until the pepper skin shows a charred pattern.
Add 1/2 cup water, cover the pan, and reduce heat to medium-low. Simmer for 5 minutes until the peppers are tender and the filling is cooked through.
Uncover, turn to high heat and reduce the sauce until thick enough to coat the peppers. If needed, thicken with a cornstarch slurry.
Transfer the stuffed peppers to a plate, drizzle the sauce over, and garnish with chopped spring onion.
Tips
Choose peppers that are uniform in size and shape for easier stuffing. Press out as much water from the tofu as possible to prevent the filling from being too wet. Fry with the opening side down first to seal the filling.
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