Hungarian Lecsó (Vegetable Stew) Stir-Fry with Tofu

Ingredients

• 1 block Firm Tofu
• 3 medium Bell Peppers
• 4 medium Tomatoes
• 1 large Onion
• 4 cloves Garlic
• 2 tbsp Sweet Paprika
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Press the 1 block firm tofu to remove excess water, then cut it into 1-inch cubes.
2. 2Chop the 3 medium bell peppers into 1-inch pieces. Chop the 4 medium tomatoes into 1-inch pieces. Chop the 1 large onion into 1-inch pieces. Mince the 4 cloves garlic.
3. 3Heat the 2 tbsp olive oil in a 12-inch skillet over medium-high heat, about 375°F (190°C).
4. 4Add the 1 block of tofu cubes to the hot skillet. Stir-fry for 5-7 minutes, until the tofu is golden brown on most sides. Remove the tofu from the skillet and set it aside on a plate.
5. 5Add the 1 large chopped onion and the 3 chopped bell peppers to the same skillet. Stir-fry for 5-7 minutes, until the vegetables are softened and the onion is translucent.
6. 6Add the 4 chopped tomatoes, 4 minced cloves of garlic, 2 tbsp sweet paprika, 1 tsp salt, and 0.5 tsp black pepper to the skillet. Stir everything together to combine.
7. 7Bring the mixture to a simmer, then reduce the heat to medium-low, about 300°F (150°C). Cook for 5-10 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened slightly.
8. 8Return the cooked 1 block of tofu cubes to the skillet. Stir gently to combine with the vegetables and sauce.
9. 9Simmer for 5 more minutes, allowing the flavors to meld together. Serve hot.

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