Tofu Potato Stuffed Bell Peppers In A Spicy Indian Sauce Recipes

Steps:

• Slice a small piece off the top of each pepper and remove the seeds and white membranes.
• Place the mashed potatoes in a medium bowl. Add the lime juice, turmeric, and salt. For the Rajasic variation, also add the red chili powder. Mix well. Spoon the potato mixture into the prepared peppers until they are nearly full.
• Heat the oil in a deep saute pan over medium heat for 1 minute. Add the asafetida and fennel seeds. When the seeds start to splutter, place the stuffed peppers, top side up, in the pan. Reduce heat to low. Cover the pan and cook for 10 minutes.
• Carefully turn the peppers upside down, without allowing the stuffing to fall out. (Note: Some fennel seeds should cling to the stuffing). Continue to cook over low heat for another 5 to 8 minutes.
• Turn the peppers top side up. Test each pepper for doneness by gently pushing against the side. When the pepper is fully cooked, it will feel soft.
• When the peppers are done, remove the pan from the heat and allow them to cool slightly before serving.

Steps:

• Place rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender.
• Heat the olive oil in a skillet over medium heat, and stir in garlic and tofu. Cook about 5 minutes. Mix in 1/4 cup marinara sauce, season with salt and pepper, and continue to cook and stir until tofu is evenly brown.
• Preheat oven to 350 degrees F (175 degrees C).
• Using a wooden spoon or spatula, press an equal amount of rice into each pepper half. Layer rice with remaining marinara sauce, and 1/2 the cheese. Press equal amounts of tofu into the pepper halves. Place 1 tomato slice on each pepper, and top peppers with remaining mozzarella. Arrange stuffed peppers in a baking dish.
• Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person.

Steps:

• Prepare rice according to package directions.
• Preheat oven to 350°.
• Cut off top of peppers½" from stem.
• Discard membranes and seeds.
• Chop top and discard stem.
• Parboil pepper bottoms in boiling water for 4 minutes.
• Drain well and stand upright in a shallow baking dish.
• Dice tofu into bite-size pieces.
• Stir-fry tofu, onion, and garlic in skillet.
• Add pepper, parsley, and chopped pepper tops.
• Cook one minute.
• Stir in rice, corn, and cheese.
• Pack into pepper cups.
• Bake uncovered for 30 minutes or until heated through.
• Top with extra cheese if desired.
• Enjoy!

Steps:

• Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
• Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
• In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
• Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.