Stir-fried Tofu and Bell Pepper

Stir-fried Tofu and Bell Pepper

Adapted from a recipe in Savoring China by Jacki Passmore
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 to 5
Author CASA Veneracion


  • 3 bell peppers (Alex used red, yellow and green)
  • 1 small handful green beans
  • 50 grams fresh tender bamboo shoots (canned may be substituted)
  • 125 grams firm tofu
  • salt
  • 2-inch knob ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon chili oil
  • 1 teaspoon corn starch dissolved in 1/2 cup water
  • 3 tablespoons cooking oil


  • Core the bell peppers and scrape off the seeds (see illustration). Cut into one-inch pieces.
  • String the green beans then cut into two-inch lengths.
  • Cut the tofu into bite-size cubes.
  • Julienne the bamboo shoot.
  • Peel the ginger and grate.
  • In a small bowl, mix together the ginger, soy sauce, hoisin sauce, starch solution and chili oil.
  • Heat the cooking oil in a wok or frying pan until fine wisps of smoke float on the surface.
  • Stir fry the bell peppers, green beans and bamboo shoots for a minute.
  • Add the tofu to the vegetables, sprinkle with salt and continue stir frying for two minutes.
  • Pour in the starch solution and stir. Cook for another minute or two until the sauce is thick and clear.
  • Taste the stir-fried tofu and bell pepper. Adjust the seasonings, if needed, before serving.