Name: Braised Tofu and Chiles
Yield: 4 Servings
Ingredients: ¼ cup vegetable oil; 2 red bell peppers, ribs and seeds removed, cut into 1½"-wide strips; 4 red chiles (such as cayenne, Fresno,jalapeño, or serrano), halved lengthwise, seeds removed; 3 scallions, cut into 1" pieces; 6 garlic cloves, lightly crushed; 1 1" piece ginger, peeled, finely chopped; 2 14-oz. packages firm or extra-firm tofu, cut into 1½" cubes; ⅔ cup mirin; ½ cup soy sauce; 1 Tbsp. sherry vinegar or red wine vinegar; Kosher salt; Cooked rice or rice noodles (for serving)

Photo by Emma Fishman, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio

Tofu is ready to soak up anything you throw at it with the ferocity of a dehydrated marathoner. A brief hang with soy sauce, mirin, and sherry vinegar, along with a tangle of peppers and fresh chiles, means dinner is on the table in 30 minutes. Seeking out great tofu makes a big difference for the utmost in nutty-sweet taste and superior texture. Search for locally made options when possible, or keep an eye out for Hodo, which is increasingly available in many markets.

What you’ll need

Medium Pot with Lid
$160 At Amazon
Glass Measuring Cup
$26 At Amazon
Misen Chef's Knife
$99 At Amazon

Recipe notes

Baan Mae’s Thom Khem Thaohu

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Roasted Tofu Grain Bowls With Miso-Tahini Sauce

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