Estes pimentos recheados com tofu são uma abordagem criativa e com inspiração asiática a um prato clássico. A combinação invulgar de tofu macio, cogumelos salteados, camarão seco e nori cria um recheio surpreendentemente rico em umami e textura, transformando um simples pimento verde num acompanhamento cheio de sabor, perfeito para adicionar um toque diferente a qualquer refeição.

Ingredientes

  • 2 pimentões verdes cortados ao meio e sem sementes
  • 1 pacote de tofu macio
  • 3 champignon, fatiado e frito
  • 1 ovo, batido
  • 1 colher de chá de óleo de gergelim
  • 1 colher de sopa de molho de soja leve
  • 1,5 colher de sopa de camarões secos, ensopados e escorridos
  • nori, fatiado
  • 1 colher de sopa de óleo

Preparação

  1. Mash tofu com garfo, adicione ovo, champions, molho de soja, camarões secos e óleo de gergelim, misture bem.
  2. Colher recheio em pimentões e polvilhe com nori.
  3. Aqueça o óleo na frigideira, frite os pimentões de cabeça para baixo por cerca de 10 minutos, depois vire de lado e frite por mais 3 minutos.
  4. Sirva como acompanhamento.

For our readers who cook in English, here is the recipe for you to try.

Tofu-Stuffed Green Peppers

This recipe for Tofu-Stuffed Green Peppers offers a unique and flavourful departure from the more common rice-and-meat or cheese-filled versions. Drawing inspiration from Asian cuisine, the filling combines the soft, delicate texture of tofu with the deep, savoury notes of mushrooms, dried shrimp, and sesame oil. The final sprinkle of nori adds a touch of sea-saltiness that ties all the flavours together.

Instead of being baked, these peppers are pan-fried, which gives their skins a slight char while gently cooking the filling. This method is quick and results in a tender pepper that still holds its shape. The filling itself is a fantastic example of texture and flavour-layering; the mashed tofu acts as a creamy base, while the egg helps to bind it all together.

While green bell peppers offer a slightly bitter note that contrasts well with the rich filling, you could easily use red or yellow peppers for a sweeter result. For a fully vegetarian or vegan option, the dried shrimp can be omitted and you could leave out the egg, as the soft tofu itself provides plenty of moisture. These stuffed peppers make an excellent and intriguing side dish.

Ingredients

  • 2 green bell peppers, halved and deseeded
  • 1 package soft tofu
  • 3 mushrooms, sliced and pan-fried
  • 1 egg, beaten
  • 1 tsp sesame oil
  • 1 tbsp light soy sauce
  • 1.5 tbsp dried shrimps, soaked and drained
  • Sliced nori (seaweed)
  • 1 tbsp oil

Method

  1. Mash the tofu with a fork, then add the beaten egg, cooked mushrooms, soy sauce, dried shrimps, and sesame oil. Mix everything together well.
  2. Spoon the filling into the pepper halves and sprinkle with the sliced nori.
  3. Heat the oil in a frying pan. Carefully place the peppers filling-side down and fry for about 10 minutes. Then, turn them onto their sides and fry for a further 3 minutes until the pepper is tender.
  4. Serve as a side dish.