Ingredients

The following ingredients have 4 Servings
  • 1/2 cup tomato paste
  • 1/4 cup apple cider vinegar
  • 1/4 cup maple syrup
  • 1/4 cup soy sauce or tamari
  • 2 garlic cloves, (finely minced)
  • 2 tablespoons sambal oelek, (or to taste (sriracha works as a substitute))
  • 1 teaspoon cayenne pepper, (or to taste)
  • 2 tablespoons canola oil, (or high-heat oil of choice, divided)
  • 1 pound super firm tofu*, (cut into 1-inch cubes)
  • 2 tablespoons lemon juice
  • 1 green bell pepper, (sliced into strips)
  • 1/2 medium red onion, (sliced and separated into strips)
  • Salt, (to taste)
  • 1/4 cup chopped fresh cilantro
  • 2 scallions, (chopped)

Instruction

  • Stir the tomato paste, vinegar, maple syrup, soy sauce, garlic, sambal oelek, and cayenne pepper together in a small bowl.
  • Place a medium skillet over medium heat and coat the bottom with 1 tablespoon of oil.
  • Give the oil a minute to heat up, and then add the tofu in an even layer.
  • Cook the tofu for about 8 minutes, flipping once or twice to achieve browning on multiple sides.
  • Drizzle the lemon juice over the tofu, flip a few times and cook for about a minute more, until most of the liquid has evaporated.
  • Remove the tofu from the skillet and transfer it to a plate.
  • Raise the heat to high and add the remaining tablespoon of oil.
  • Add the bell peppers and onion. Stir-fry for about 2 minutes, until the onion begins to brown and the pepper becomes tender-crisp.
  • Lower the heat back to medium. Return the tofu to the skillet and stir in the sauce.
  • Flip everything a few times and cook for about 1 minute more, until the sauce is heated throughout.
  • Remove the skillet from heat.
  • Season with salt to taste, and sprinkle with scallions and cilantro.
  • Serve.