Cookwith

Name: Crispy Tofu & Rainbow Pepper Stir-Fry (Rubik’s Cube Style)
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 150g firm tofu, pressed and cut into 1/2-inch cubes; 1/2 red bell pepper, cut into 1/2-inch cubes; 1/2 yellow bell pepper, cut into 1/2-inch cubes; 1/2 green bell pepper, cut into 1/2-inch cubes; 1/2 orange bell pepper, cut into 1/2-inch cubes; 1 tbsp cornstarch; 1.5 tbsp neutral oil (such as avocado or canola), divided; 1 small clove garlic, minced; 1/2 tsp fresh ginger, minced; 1 tbsp low-sodium soy sauce; 1.5 tsp hoisin sauce; 1 tsp maple syrup (or agave); 1/2 tsp rice vinegar; 1/2 tsp toasted sesame oil; 1/4 tsp chili garlic sauce (like sambal oelek), or to taste; 1/2 cup cooked jasmine rice or cauliflower rice; 1 green onion, thinly sliced (for garnish); 1/2 tsp sesame seeds (for garnish)

Crispy Tofu & Rainbow Pepper Stir-Fry (Rubik’s Cube Style)

CrushedLemon1034

This playful, plant-based stir-fry celebrates color and crispness, inspired by the vibrant look of a Rubik’s cube! Pan-seared tofu cubes stay golden and crunchy, nestled amongst a medley of rainbow bell pepper pieces—each maintaining its bold, blocky shape. The sweet, savory, and slightly spicy sauce clings to every bite, making this a feast for both the eyes and palate. It’s a quick, beginner-friendly meal that’s perfect for solo nights or as a showstopper for meal-prep. Serve over jasmine rice or cauliflower rice for a lighter twist.

Ingredients

Instructions

Pat tofu cubes dry and toss gently with cornstarch until all sides are coated.
Heat 1 tbsp neutral oil in a nonstick skillet or wok over medium-high heat. Add tofu cubes in a single layer. Let them sear undisturbed for 2–3 minutes per side, turning gently, until golden and crispy on all sides. Remove tofu and set aside.
Add remaining 0.5 tbsp oil to the pan. Add bell pepper cubes and stir-fry for 2–3 minutes until just tender-crisp and vibrant.
Push peppers to the side. Add garlic and ginger, sauté for 30 seconds until fragrant.
Return tofu to the pan. In a small bowl, whisk together soy sauce, hoisin, maple syrup, rice vinegar, sesame oil, and chili garlic sauce. Pour sauce over tofu and peppers.
Toss everything gently to coat and heat through for 1 minute, keeping tofu and peppers in their cube shapes as much as possible.
Serve stir-fry neatly arranged over jasmine rice or cauliflower rice for a Rubik’s cube effect. Garnish with green onion and sesame seeds.