Recipes Tofu with Bell Peppers and Spicy Oyster Sauce 4.0 (5,499) Add your rating & review Bell peppers add both color and crunch to pan seared tofu, which is paired with an oyster sauce spiked with spicy Thai chilies. Slideshow: How to Make Tofu By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on September 14, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 20 mins Yield: 2 to 4 Ingredients One 14 ounce (396g) package firm tofu, drained and rinsed 3 tablespoons grapeseed or canola oil (or other high flashpoint oil), divided 3 cloves garlic, minced 1/4 cup oyster sauce 1/3 cup water 1-2 Thai chilies, sliced 1 red bell pepper, seeded and sliced Sliced green onions, to garnish Directions Pat the tofu block dry with paper towels to remove excess water. Cut into 1/2-inch thick slices. Heat a large skillet over high heat. Add 2 tablespoons of oil and after the oil is hot, carefully add the tofu into a single layer (hot oil may splatter). Sear each side for 2-3 minutes, or until golden and crisped. Remove the tofu from the pan and set aside. Reduce the heat to medium and add the remaining tablespoon of oil. Stir in the garlic and cook for about 1 minute, or until the garlic is soft. Stir in the oyster sauce, water, chilies and bell pepper. Simmer for 1-2 minutes or until the bell peppers are tender. Garnish with green onions and serve warm or at room temperature. Rate it Print