The great thing about this particular recipe is that it’s easily adapted for whatever you want to do with it. The original recipe contained neither tofu nor steak. It was just peppers and potatoes. But I had a block of tofu I was itching to use up and Jake has all this moose steak in the freezer. This is a great recipe if you have multiple types of eaters in your house. I chopped all of the things and split everything in two. I used 2 different skillets to fry the tofu and meat up separately. It wasn’t hard at all. I suppose you could serve this with rice as well, but honestly we ate it as is and didn’t miss anything. After all, there ARE potatoes in this. I also subbed in agave nectar for the sugar because for some reason I have TWO BOTTLES of agave nectar in the house. Instructions below for both meat and tofu, though remember that the original recipe used neither, so that’s acceptable as well.
Pepper Potatoes with Tofu or Steak
if using tofu:
1 block extra tofu, drained and cut into 1-inch chunks
if using steak:
16 oz. steak, cut into strips
for the main part of the dish:
1 tablespoon vegetable oil
1 teaspoon sesame oil
3 medium potatoes, peeled and chopped into bite-sized pieces
1 small leek, thinly sliced
1 green bell pepper, chopped into bite-sized pieces
1 red bell pepper, chopped into bite-sized pieces
1 yellow bell pepper, chopped into bite-sized pieces
1 2-inch length ginger root, peeled and sliced into thin rounds
1/4 cup soy sauce
1 cup water
2-3 tablespoons agave nectar
1/8 teaspoon cayenne pepper
1. If using the tofu: heat the vegetable oil in your skillet and sauté your tofu on medium heat till it’s browned on at least 3 sides. If using the steak: heat the vegetable oil in your skillet and sauté the steak strips till just cooked on both sides.
2. Add the sesame oil to the pan along with the leek, potatoes, peppers, and ginger. Sauté on medium-high heat till golden brown.
3. In a small bowl, combine the soy sauce, water, agave nectar and cayenne pepper and mix well. Add to the skillet.
4. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook till the liquid is absorbed and the potatoes are tender, about 5-10 minutes. Serve hot.