Tofu Stuffed Peppers
Tofu Stuffed Peppers |

There are dishes growing up in a Chinese household that are known simply as "rice dishes". Usually comprised of a vegetable and protein (in this case tofu), topped with a bold sauce that infuses and accentuates every time a morsel of rice hits your taste buds and triggers your lovely endorphins. Stuffed peppers sits near the top of the "rice dish" pantheon. It tingles your tongue after the first scorching bite of a jalapeño and warms your sweating soul after each enticing bite. No matter how excruciatingly painful, you will keep coming back for more. It's the perfect balance of spicy, sweet, and sour that leaves a distinct, memorable taste for those familiar with Southeast Asian cuisine.


  • 12 sweet bell peppers
  • 7 jalapeños 
  • 3 pieces fresh mushroom of choice (we chose shiitake)
  • 1/2 pieces of dried radish
  • 1/3 cup dried seaweed
  • 7 oz fresh tofu or packaged
  • 1/2 teaspoon mushroom seasoning
  • 1/4 teaspoon pepper
  • 1 teaspoon garlic salt
  • 2 tablespoon tapioca flour


  • 1/4 teaspoon salt
  • 1 1/2 tablespoon sugar
  • 1/4 teaspoon mushroom seasoning
  • 2 tablespoons rice vinegar
  • 1/2 cup water
  • 1/2 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon vegetable oil
  • green onion
  • 1 tablespoon sesame oil



Cut bell peppers and jalapeños in half and scoop out seeds.

Dice mushroom and radish. Soak dried seaweed in a bowl of warm water (enough to submerge).

With a mortar, mash the tofu and add to mushroom and radish.

In a larger bowl, add mushroom, radish, mushroom, mushroom seasoning, pepper, garlic salt, and 1 teaspoon tapioca flour.

Sift 1 teaspoon tapioca flour onto bell peppers.

Scoop a spoonful of filling for the bell peppers and stuff it.

Make sure the filling is pressed into bell peppers.

In a pan, on medium heat, add oil and place bell peppers with the filling side down.

Flip to other side once it begins to cook and turn a little brown.


Combine salt, sugar, mushroom seasoning, rice vinegar, and water.

In a pan, add vegetable oil and sauté green onions.

Pour the rice vinegar mixture and let simmer.

In a bowl, mix cornstarch and water. Then add mixture to pan.

Add sesame oil before sauce thickens.

Once sauce thickens pour over stuffed bell peppers.

Voilá! It's time to stimulate your evening with your saucy creation by pairing it with a steamy bowl of rice.