Saucy, crunchy peppers stuffed with a meaty bite of dou pi
Hi! I'm Jameson, traditional Chinese restaurant kid turned queer plant-forward food lover. I am so happy you are here and I hope you stay for some tea.
Jameson Hsu
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June 18, 2024
Place your tofu skin (1 large sheet) in a cloth and steam for about 7 minutes until softened.
Prepare your long green peppers (5) by carefully slicing each one open vertically.
Combine sauce ingredients in a bowl and dip tofu skin into the sauce, then immediately stuff each pepper carefully. Try not to fill each pepper too much or some tofu skin may fall out.
Add neutral oil (2 Tbsp) to a heated pan.
Carefully place each stuffed pepper in the pan, making sure there is space between each. Allow each pepper to sear until golden brown. Repeat on other sides of the pepper if desired.
Once golden brown, carefully pour in the sauce into the pan on low heat and allow it to coat each pepper to simmer in it.
Once the sauce is slightly reduced, turn off the heat and serve.
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