Stir-Fried Tofu with Shishito Peppers recipe - ingredients, nutrition and when to eat it
This side dish pairs mild tofu with the gentle heat of shishito peppers and the savory depth of soy sauce.
This side dish pairs mild tofu with the gentle heat of shishito peppers and the savory depth of soy sauce. It goes wonderfully with rice and is perfect for a simple weeknight dinner or packed lunch.
Vegetables · 12 minutes to cook
Nutrition (per 298g serving): 340.8 kcal · protein 16.2g · carbohydrate 13.5g · fat 25.3g · sodium 824.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the tofu thoroughly dry to reduce splattering and help it brown nicely in the pan.
Tips: Shishito peppers vary in heat, so if you prefer them milder, remove the stems and shake out some of the seeds.
Tips: Add the tofu toward the end instead of simmering it in the sauce for too long, so it is less likely to break apart.
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Ingredients (1 serving)
- Tofu — 150 g
- Shishito peppers — 10 pc
- Soy sauce — 2 tsp
- Cooking oil — 1 Tbsp
- Garlic — 1 Tbsp
- Sesame oil — 1 tsp
- Whole sesame seeds — 1 tsp
- Water — 2 Tbsp