Ingredients
200 g pressed tofu, 1 green bell pepper, and 1 red bell pepper.
Seasonings
Ginger, garlic, scallion, light soy sauce, vinegar, sesame oil, and chili oil, each to taste.
Instructions
1. Slice the pressed tofu, boil in water for 2 minutes, then remove and rinse under cold water before draining; wash and dry green and red chili peppers, flatten them with a knife, and remove the seeds; finely mince ginger and garlic; chop scallions into small pieces.
2. Place the pan over heat, add a little oil, and put the flattened green and red chili peppers in, skin side down. Cook over low heat, pressing the peppers down with a spatula to ensure good contact with the pan. When the peppers develop a charred, tiger-skin pattern, remove and let cool. Once cooled, peel off the skin and shred the peppers into strips.
3. Place the sliced chili peppers, ginger, garlic, and scallions in a bowl with the dried tofu pieces, then add salt, light soy sauce, vinegar, sesame oil, and chili oil to taste, and toss everything together until well combined.