Crispy tofu & pepper rice
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Pan-browned tofu and soft peppers get a sharp rice-vinegar finish.
East Asian-inspired · dinner, bowl · easy
Servings: 2
Prep: 10 min
Cook: 20 min
Total: 30 min (estimate)
Estimated cost: USD 5 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Soy. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 12 ounces plain firm tofu (340 g, 3/4-inch cubes Drained and patted dry; gluten-free labelled if needed. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 medium bell peppers (sliced)
- 2 cups ready-cooked rice (Use a fresh sealed plain rice pouch or rice promptly chilled and refrigerated. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 tablespoon gluten-free tamari (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 tablespoon unseasoned rice vinegar
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
Cooking instructions
- Heat the olive oil in a large nonstick skillet on medium-high. Add the plain firm tofu in one layer and cook for 8–10 minutes, turning twice.
- Add the bell peppers and cook for 5 minutes, stirring gently.
- Stir in the gluten-free tamari, unseasoned rice vinegar and red pepper flakes and cook for 1 minute until the liquid coats the tofu.
- Heat the ready-cooked rice according to its package to 74°C/165°F throughout and serve with the skillet mixture.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.