Beef and Tofu Stew with Peppers and Tomatoes

Step 1

Pat the 1 lb beef stew meat dry and season with 1/2 tsp salt. Heat 1 tbsp olive oil in a large pot over medium-high; add beef in a single layer and sear until browned on all sides, about 6 minutes. Remove to a plate.

Step 2

While beef sears, press the 14 oz tofu between paper towels to remove excess water, then cut into 1-inch cubes. Slice the 2 bell peppers and 1 onion into strips.

Step 3

In the same pot, add remaining 1 tbsp olive oil. Add the sliced onion and peppers; cook over medium until softened, about 5 minutes. Stir in the 14.5 oz diced tomatoes with their juices and 2 cups beef broth, scraping up any browned bits.

Step 4

Return the beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook until beef is tender, about 30 minutes. Stir occasionally.

Step 5

Add the tofu cubes and remaining 1/2 tsp salt. Simmer uncovered for 5 minutes, until tofu is heated through and flavors meld. Taste and adjust salt if needed. Serve hot.