Instructions

1. 1

   Arrange the tofu on a clean tea towel or layers of paper towels. Lay another towel on top and apply gentle pressure to help absorb the excess moisture.

2. 2

   Move the tofu to a cutting board, turn it on its side, and slice it in half lengthwise. Flip the halves back onto the board and cut them into 32 uniform cubes.

3. 3

   Place the cubed tofu into a medium-sized shallow dish, ensuring the pieces are spread out in a single layer.

4. 4

   In a small mixing bowl, whisk together 2 tablespoons of soy sauce and 2 tablespoons of cornstarch until well blended. Pour this mixture over the tofu and gently turn the cubes to coat all sides in the marinade. Let it rest while you prepare the sauce.

5. 5

   In a medium bowl, mix the remaining 1/4 cup of soy sauce with 1/2 cup of water, the last tablespoon of cornstarch, vinegar, sherry, brown sugar, and Sambal (add 3 teaspoons for extra heat). Whisk thoroughly to combine.

6. 6

   Heat 2 tablespoons of sesame oil in a large deep skillet or wok over medium heat. Carefully introduce the tofu to the pan (be cautious as the oil may spatter).

7. 7

   Cook the tofu for 8 to 10 minutes, turning it every minute or so to ensure even browning on all sides. Once browned, transfer it to a plate.

8. 8

   Add the remaining teaspoon of sesame oil to the skillet, followed by the ginger, garlic, and the white parts of the scallions. Sauté for about 30 seconds.

9. 9

   Raise the heat to high and incorporate the zucchini and bell peppers. Stir and cook for 3 to 4 minutes until they are slightly tender, then add the tofu and sauce mixture.

10. 10

    Continue to cook while stirring frequently for 2 to 4 minutes, or until the sauce thickens.

11. 11

    To finish, sprinkle chopped peanuts and the green parts of the scallions on top before serving immediately.

Nutrition Information

Notes & Tips

• *check labels for gluten free