Tofu & Pepper Stir-Fry

Ingredients

• Firm tofu200 g
• Long grain rice (dry)75 g
• Bell peppers120 g
• Chestnut mushrooms100 g
• Soy sauce20 ml
• Extra virgin olive oil7 g

Method

1. 1Press and fry the tofuPress the tofu, cube it and fry until the edges go golden.
2. 2Stir-fry mushrooms then peppersAdd mushrooms first, peppers second, keep the pan loud.
3. 3Deglaze with soy and serve over riceDeglaze with soy sauce and serve over rice.

Why this recipe works

Pressing the tofu before it hits the pan is the step that decides everything: drier cubes fry to golden edges instead of steaming into blandness. Mushrooms go in first to give up their water, peppers second so they keep their snap, and the soy sauce deglazes at the very end. A plant-forward dinner that still clears a serious protein number, over rice, in twenty minutes.

Prep, storage & reheating

• Press the tofu while you prep the vegetables and cut it into large cubes — small pieces break apart once you start moving the pan.
• Keep the heat high and the pan uncrowded; the soy sauce should hit a hot surface and reduce almost immediately rather than pool.

Cool the stir-fry promptly and refrigerate it covered, keeping the rice in a separate container. Reheat once, in a hot pan, until piping hot throughout — tofu holds up well but the peppers soften. Cool cooked rice quickly, refrigerate it without delay and never reheat it more than once.

Prepping this for the week

Scaling one serving into several days is a planning problem: protein per portion, cost per week and the time you have to cook in one block.

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