By Julian Armstrong, Postmedia News November 8, 2010 Inspired by Chinese cuisine, this quick meatless dish comes from an appealing cookbook by Martha Rose Shulman, whose Recipes for Health are distributed on NYTimes.com.
Shulman has written more than two dozen book. Her new one, The Very Best of Recipes for Health ( Rodale, $40), covers every popular vegetable and plenty of ways of preparing tofu.
The book features mostly vegetarian or vegan dishes, and also includes an assortment of chicken and fish. Most of its 250 recipes include tips about advance preparation. You can prepare everything for this dish well ahead of time, and then cook at the last minute.
Stir-Fried Tofu and Peppers
Serves: 4 1/2 pound firm tofu 2 Tbsps. soy sauce
1 1/2 tsps. packed light brown sugar
2 Tbsps. vegetable, peanut or canola
2 tsps. hoisin sauce
1 tsp. Asian sesame oil
2 red bell peppers, cut in 1-inch squares
1 green bell pepper, in 1-inch squares
2 large cloves garlic, minced
1 Tbsp. fresh ginger, minced
1/4 to 1/2 tsp red pepper flakes
2 green onions, cut on the diagonal in 1-inch lengths (keep dark green parts separate)
Cooked rice or noodles
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