tofu stuffed peppers

Swapping ground meat out for tofu has been a total game-changer for making stuffed peppers. It feels way lighter and more refreshing. Who would’ve thought you could say that about stuffed peppers?

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Ingredients

• avocado oil

• 1 lb firm tofu (Drain and press tofu to extract as much liquid as possible before dicing)

• 1 tbsp oyster sauce

• 1 tsp soy sauce

• 1 tsp white pepper powder

• 1 tsp Shaoxing wine

• 2 cloves garlic, minced

• 1/4 lb chives, finely chopped

• 1 Cheongyang pepper, minced

• 1 tsp rice wine

• 1/2 tsp sesame oil

• 3 bell peppers, halved & seeded

Directions

1. Preheat oven to 375°F. Line baking dish with silicone mat and set aside.

2. Heat and oil pan over medium-high heat. Add diced tofu cook until moisture evaporates. Add in oyster sauce, soy sauce, white pepper, and Shaoxing wine. Keep cooking and stirring occasionally until tofu is dry and has a nice brown color. There should be no liquid in the pan, but be careful not to let it burn. Remove from heat and transfer tofu to a large bowl.

3. Heat and oil the same pan over medium-high heat. Combine garlic, chives, and peppers in pan. Stir and cook until chives soften a bit. Add in rice wine and cook until peppers soften, stirring occasionally. Remove from heat and transfer contents to bowl containing the tofu.

4. Mix the contents of the large bowl together and add in sesame oil.

5. Lightly oil each half of the bell peppers. Carefully spoon tofu mixture into each half until they are packed to the brim. Place stuffed peppers on prepared baking dish so that they do not touch each other. Bake for 20-25 minutes, until bell peppers soften. Remove from heat and serve hot.