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Chinese-inspired · Dinner
Tofu & pepper stir-fry
Crisp-edged tofu with peppers and a savory sauce.
Your dinner readiness
One cooking vessel, knife and board · listed total 20 minutes. Prep/cook splits and beginner timings are not measured yet.
Editorial recipe · not independently kitchen-tested · original illustration. A checklist is not a food-safety certification.
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Ingredients
Estimated calories · Whole recipe
≈ 250 g360 kcal · Protein: 43.2 g · Carbohydrates: 6.9 g · Fat: 21.8 g
≈ 119 g24 kcal · Protein: 1 g · Carbohydrates: 5.5 g · Fat: 0.2 g
≈ 6 g9 kcal · Protein: 0.4 g · Carbohydrates: 2 g · Fat: 0 g
≈ 10 g8 kcal · Protein: 0.2 g · Carbohydrates: 1.8 g · Fat: 0.1 g
≈ 16 g8 kcal · Protein: 1.3 g · Carbohydrates: 0.8 g · Fat: 0.1 g
≈ 13.5 g119 kcal · Protein: 0 g · Carbohydrates: 0 g · Fat: 13.5 g
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Make it your own
Before you start
Pat the tofu dry and have the garlic, ginger and sauce ready before heating the pan.
Make it your own
Use another color of bell pepper instead of the one you have.
Expected result
Red and yellow peppers tend to taste sweeter; green peppers bring a sharper, more grassy flavor.
Your cooking memory
Save what you changed and what worked. This stays on this device and appears in My kitchen.
Open your cooking memories →Original starter recipe, not kitchen-tested. Dietary labels describe the listed ingredients. Check packaged ingredients, cheese rennet and preparation for your needs.