Tofu and Shishito Pepper Stir-fry

Ingredients−2servings+

• Tofu1 block (550g)
• Shishito Peppers150g (one bag)
• Red Chili Pepper1 (optional)
• White part of a green onionabout 15cm
• Brewed Soy Sauce (or Dark Soy Sauce)6 tablespoons (60g)
• Sugar1 teaspoon (5g)
• Rice Syrup (or Corn Syrup)2 tablespoons (30g)
• Minced Garlic1 heaping tablespoon (25g)
• Mirin5 tablespoons (50g)
• Black Pepper3 pinches
• Cooking Oil3 tablespoons
• Toasted Sesame Seeds1 tablespoon
• Toasted Sesame Oil1 tablespoon

Directions▶ Start cooking

1. Prepare 1 block (550g) of tofu.
2. Cut the tofu into 5 equal pieces, about 2cm apart.
3. Cut the tofu in half horizontally, then cut each half into 5 equal pieces, about 2cm apart. (Cut into approximately 2cm cubes.)
4. Line a tray or plate with paper towels and place the sliced tofu on top to remove excess moisture.
5. Cover with more paper towels and set aside until the tofu's moisture is removed.
6. Remove the stems from 150g (one bag) of shishito peppers and wash them thoroughly.
7. Cut the prepared shishito peppers into three pieces to allow the sauce to penetrate well.
8. Remove the seeds from 1 red chili pepper and chop it finely (optional).
9. Finely mince about 15cm of the white part of a green onion.
10. Add 6 tablespoons (60g) of brewed soy sauce (or dark soy sauce) to a bowl.
11. Add 1 teaspoon (5g) of sugar.
12. Add 2 tablespoons (30g) of rice syrup (or corn syrup).
13. Add 1 heaping tablespoon (25g) of minced garlic.
14. Add 2 tablespoons of minced green onion (white part).
15. Add 5 tablespoons (50g) of mirin.
16. Add 3 pinches of black pepper.
17. Mix all ingredients well to make the sauce, then set aside.
18. Pour about 3 tablespoons of cooking oil into a frying pan.
19. Adjust the heat to medium, add the drained tofu, and pan-fry.
20. Flip the tofu evenly until all sides are golden brown.
21. Transfer the golden brown pan-fried tofu to a plate.
22. Pour the prepared sauce into the pan with the remaining oil.
23. Maintain medium heat and bring the sauce to a boil.
24. Once the sauce is bubbling vigorously, add the cut shishito peppers and stir-fry.
25. Stir-fry for about 3 minutes until the shishito peppers have slightly softened, then add all the golden brown pan-fried tofu and stir-fry.⏱ 3m
26. Continue to maintain medium heat and stir-fry until the sauce in the pan has almost evaporated.
27. Once the sauce has been well absorbed by the tofu and shishito peppers, reduce the heat to low and add the finely chopped red chili pepper.
28. Add 1 tablespoon of toasted sesame seeds.
29. Add 1 tablespoon of toasted sesame oil, then mix well.

Tips

• Cutting the tofu into approximately 2cm cubes makes it bite-sized and allows the sauce to be absorbed well during stir-frying.
• Since the tofu is pan-fried in oil, it's important to thoroughly remove its moisture.
• Pan-frying all sides of the tofu until golden brown enhances its savory flavor and prevents it from breaking apart during stir-frying.
• Adding shishito peppers to stir-fried dishes significantly improves their taste and aroma.
• When adjusting the consistency of the sauce, using plenty of mirin instead of water adds sweetness and umami, creating a more delicious stir-fry.
• Shishito peppers take longer to absorb flavor than tofu, so stir-fry them first.

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