Ginger-Chile Tofu With Red Peppers

Ingredients

• 4 servings cilantro sprigs fresh chopped for garnish
• 4 small chile peppers dried hot to taste
• 14 ounce extra-firm tofu firm reduced-fat
• 1 tablespoon ginger fresh minced peeled
• 1 tablespoon garlic cloves minced
• 1 tablespoon soya sauce low-sodium
• 1.5 tablespoons vegetable oil; peanut oil preferred 
• 2  bell peppers red cored seeded cut into strips
• 2  scallions trimmed roughly chopped
• 1 tablespoon sesame oil 
• 2 tablespoons water 

Equipment

• frying pan
• paper towels
• cutting board

Directions

1. Cut the block of tofu in half lengthwise.
2. Put the halves on 4 sheets of paper towels, and cover with another 4 sheets. Cover with a heavy cutting board, or a plate weighted with cans. Change the towels if they become saturated. Weight the tofu for a total of 30 minutes. (Or buy "pressed tofu" and skip this step.)
3. Cut the tofu into 1/2-inch cubes and set aside.
4. Heat the peanut oil in a large nonstick skillet over medium-high heat.
5. Add the bell peppers and cook, stirring occasionally, until browned and tender, about 10 minutes.
6. Add the garlic, ginger, and chile peppers, and cook, stirring, for about 30 seconds.
7. Add the tofu and 2 tablespoons water. Cook, stirring occasionally, until the tofu is hot, about 5 minutes.
8. Add the scallions; stir for about 30 seconds.
9. Turn off the heat, then stir in the soy sauce and sesame oil; garnish with cilantro and serve.