If you have read my recipes before, you probably know that I love onions. When people ask me my favorite vegetable, without hesitation I blurt out “onion.” Now, it almost doesn’t even feel like a vegetable, more a flavour. An omnipresent sweetness that permeates my cooking and food in general. From yellow onions cooked down until they form a brown, jammy goodness to raw, minced white onion on tacos, I love it all. That’s why, in late July and August, I am in heaven when I’m able to get fresh onions at the market.

Fresh onions are uncured, newly harvested onions that are typically sold with their long green stems on. They are juicier, milder, and pack a delicious crunch. I wrote this recipe to showcase fresh onions; an ode to a seasonal ingredient I look forward to every year. It is a simple stir fry that packs an umami-filled crunch. The fresh onion is paired with green bell pepper and coated in a soy-based sauce. The sauce is thickened with a cornstarch slurry, which adds a nice texture to the dish.

A few notes before diving into the recipe: as usual, the quality of the dish will depend on the ingredients. It is particularly important to have fresh onions for this recipe. However, they can be substituted with regular onions in the winter. Substitute the red and white fresh onions with white onions, and use three of them. Also note, in this recipe I call for a recipe of Incredibly Quick & Tasty Tofu. This is another recipe for my favorite way to quickly  prepare tofu. I hope this recipe can brighten a summer day!

Active Time: 20 minutes
Cook Time: 20 minutes

Ingredients:

• 1 recipe Incredibly Quick & Tasty Tofu
• 1 tbsp cornstarch
• 4 tbsp low-sodium soy sauce
• 1 tbsp black vinegar
• 2 tbsp rice vinegar
• 2 tbsp sriracha
• 1 tbsp sesame oil
• 3 cloves garlic, pressed
• 4 green bell peppers, cores removed and diced
• 3 fresh white onions (stems removed), diced
• 2 fresh red onions (stems removed), diced
• 1 cup raw cashews
• Preferred rice, for serving
• Neutral oil, for cooking
• Salt
  

Directions:

1. Begin by making the Incredibly Quick & Tasty Tofu.
2. While the tofu cooks, make the sauce. In a bowl, combine the cornstarch with 2 tbsp hot water. Whisk to form a slurry. Then add the soy sauce, black vinegar, rice vinegar, sriracha, sesame oil, and pressed garlic; stir to combine.
3. Return the same pan in which the tofu was made to high heat. Add a generous splash of neutral oil, then the green bell peppers. Sauté, stirring frequently, for 2–3 minutes.
4. Add the fresh onion and cashews. Add a generous pinch of salt and continue to sauté on high heat, stirring frequently, for 3–4 more minutes. The onion should begin to turn translucent and caramelize slightly from the heat.
5. Add in the sauce and stir to incorporate, cooking for 1–2 minutes. Remove from the heat. Taste for salt levels and adjust—it should be relatively salty, as it will be served over rice.
6. To plate, begin with a bed of rice, then add a generous helping of the onion and bell peppers, and finally top with the tofu. Enjoy!