From above, warm white rice forms a canvas for golden tofu, glossy red, orange, and yellow peppers, rosy peach wedges, chopped peanuts, sesame, and bright cilantro, with chili crisp glinting across the lacquered surface.

Blistered Pepper and Peach Tofu with Black-Vinegar Lacquer

Name: Blistered Pepper and Peach Tofu with Black-Vinegar Lacquer
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 large mixed-color bell peppers seed and cut into 1-inch squares; 14 ounces extra-firm tofu press dry and tear into rough 1-inch pieces; 1 large firm-ripe peach pit and cut into thin wedges; 3 cups cooked jasmine rice keep warm; 2 tablespoons cornstarch; 1/4 cup roasted peanuts coarsely chop; 2 tablespoons Shaoxing wine or dry sherry; 2 tablespoons Chinkiang black vinegar; 1 1/2 tablespoons low-sodium soy sauce or tamari; 1 tablespoon maple syrup or honey; 1 tablespoon, plus more for serving chili crisp; 2 cloves garlic finely grate; 1 tablespoon fresh ginger finely grate; 1 teaspoon toasted sesame oil; 2 tablespoons fresh cilantro leaves; 1 teaspoon toasted sesame seeds; 2 tablespoons neutral oil divide; 1/2 teaspoon kosher salt

Crispy tofu, jewel-toned peppers, and peach under tangy lacquer.

Category Quick and Easy

Prep 10 minutes

Cook 25 minutes

Style Chinese

Technique Stir-frying

Diet Friendly Vegan

Daily recipe · September 28, 2026

A little about this dish

This quick Chinese-inspired skillet pairs blistered sweet peppers with crisp-edged tofu and late-season peach. Chinkiang vinegar, Shaoxing wine, ginger, garlic, and chili crisp create a glossy sweet-tangy lacquer that makes the colorful produce shine.

Ingredients (for 4)

Mixed-color bell peppers — 3 large — seed and cut into 1-inch squares
Extra-firm tofu — 14 ounces — press dry and tear into rough 1-inch pieces
Firm-ripe peach — 1 large — pit and cut into thin wedges
Cooked jasmine rice — 3 cups — keep warm
Cornstarch — 2 tablespoons
Roasted peanuts — 1/4 cup — coarsely chop
Shaoxing wine or dry sherry — 2 tablespoons
Chinkiang black vinegar — 2 tablespoons
Low-sodium soy sauce or tamari — 1 1/2 tablespoons
Maple syrup or honey — 1 tablespoon
Chili crisp — 1 tablespoon, plus more for serving
Garlic — 2 cloves — finely grate
Fresh ginger — 1 tablespoon — finely grate
Toasted sesame oil — 1 teaspoon
Fresh cilantro leaves — 2 tablespoons
Toasted sesame seeds — 1 teaspoon
Neutral oil — 2 tablespoons — divide
Kosher salt — 1/2 teaspoon

Preparation

Step 1 — 🍚🔥

If needed, cook the jasmine rice according to the package directions. Keep it covered and warm.
Step 2 — 🥣🧄🌶️

Whisk together the Shaoxing wine, Chinkiang black vinegar, soy sauce or tamari, maple syrup or honey, chili crisp, garlic, ginger, and toasted sesame oil.
Step 3 — 🧈🍥🥢

Pat the tofu very dry and toss it with the cornstarch and 1/4 teaspoon of the kosher salt. Heat 1 tablespoon of neutral oil in a large wok or nonstick skillet over medium-high heat.
Step 4 — 🍳✨

Add the tofu in a single layer and cook for 6 to 8 minutes, turning occasionally, until golden and crisp on several sides. Transfer it to a plate.
Step 5 — 🫑🔥🥄

Add the remaining 1 tablespoon neutral oil. Stir-fry the bell peppers with the remaining 1/4 teaspoon kosher salt for 3 to 4 minutes, until blistered but still bright and crisp-tender.
Step 6 — 🍑🌟

Nestle the peach wedges into the skillet and cook for 1 to 2 minutes, turning once, until lightly caramelized but still intact.
Step 7 — 🥢💧🍯

Return the tofu to the skillet. Add the sauce and 2 tablespoons water, then toss over medium heat for 1 to 2 minutes, until glossy and clinging to the tofu and vegetables.
Step 8 — 🍚🥜🌿

Divide the warm rice among four shallow bowls. Top with the tofu, peppers, and peach, then finish with chopped roasted peanuts, cilantro leaves, toasted sesame seeds, and extra chili crisp.

A final fox tip

Chinkiang vinegar has a deep, malty tang that balances the peach beautifully. For a nut-free version, replace the peanuts with toasted sunflower seeds; nectarines or a firm pear work well when peaches are unavailable. Children can whisk the sauce and scatter the toppings.