Imported from the web

Black Pepper Tofu

Name: Black Pepper Tofu
Prep time: 25 min
Cook time: 30 min
Total time: 85 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 14.5 oz extra-firm tofu (1 block); 1 tbsp olive oil (For coating the tofu); 1 tbsp cornstarch (For coating the tofu); 0.25 tsp salt; 0.5 tsp ground black pepper (For coating the tofu); 0.5 cup low-sodium soy sauce (Or tamari for gluten-free); 3 tsp coarse-ground black pepper (For a less peppery sauce, start with 1–2 teaspoons and add more as desired); 0.333 cup agave (Or pure maple syrup or brown sugar); 0.25 cup seasoned rice vinegar; 2 tbsp water; 1 tbsp cornstarch (For the sauce); 1 tbsp olive oil (For cooking the vegetables); 1 red onion (Small, sliced); 1 red or green bell pepper (Seeded and sliced); 2 ribs celery (Sliced; optional); 5 cloves garlic (Minced); 2 tsp fresh ginger (Freshly grated)

Imported by Starr2 on SeeMeCook

Crispy baked tofu is tossed with colorful vegetables in a sweet, savory, pepper-forward sauce. Serve over rice for a vegan take on a takeout favorite.

4 servings85 minEast Asian

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Ingredients

14.5 oz extra-firm tofu (1 block)
1 tbsp olive oil (For coating the tofu)
1 tbsp cornstarch (For coating the tofu)
0.25 tsp salt
0.5 tsp ground black pepper (For coating the tofu)
0.5 cup low-sodium soy sauce (Or tamari for gluten-free)
3 tsp coarse-ground black pepper (For a less peppery sauce, start with 1–2 teaspoons and add more as desired)
0.333 cup agave (Or pure maple syrup or brown sugar)
0.25 cup seasoned rice vinegar
2 tbsp water
1 tbsp cornstarch (For the sauce)
1 tbsp olive oil (For cooking the vegetables)
1 red onion (Small, sliced)
1 red or green bell pepper (Seeded and sliced)
2 ribs celery (Sliced; optional)
5 cloves garlic (Minced)
2 tsp fresh ginger (Freshly grated)

Steps

1
Wrap the tofu in paper towels or a clean, dry tea towel. Place a plate or pan on top, then weigh it down with a couple of heavy books or a cast-iron pan. Press for about 30 minutes. Skip pressing if using vacuum-packed super-firm tofu.
2
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
3
Slice the tofu into about 4–6 slices, then tear each slice into bite-size chunks for a rough, crispy texture.
4
Put the tofu pieces in a large bowl. Add 1 tablespoon olive oil, 1 tablespoon cornstarch, the salt, and ½ teaspoon ground black pepper; stir gently until the tofu is coated.
5
Arrange the coated tofu in an even layer on the prepared baking sheet. Bake for 25–30 minutes, until golden and crispy on the outside. Remove from the oven and set aside.
6
In a small bowl, whisk together the soy sauce, 3 teaspoons coarse-ground black pepper, agave, seasoned rice vinegar, water, and 1 tablespoon cornstarch until the cornstarch dissolves. Set the sauce aside.
7
In a large skillet over medium-high heat, warm the remaining 1 tablespoon olive oil.
8
Add the sliced onion, bell pepper, and celery to the skillet. Sauté for 3–5 minutes, until the vegetables brighten in color but are not very soft.
9
Add the minced garlic and grated ginger. Cook for 1 minute, stirring constantly.
10
Add the baked tofu to the skillet with the vegetables.
11
Stir the sauce once more, then pour it into the skillet.
12
Stir to combine and cook for about 1 minute, until the sauce thickens slightly.
13
Serve over rice and enjoy.

Notes

Serve over rice. The sauce is quite peppery; begin with 1–2 teaspoons black pepper for a less intense sauce and add more to taste. Arrowroot or tapioca starch can replace cornstarch. Other vegetables suggested by the author include zucchini, carrots, broccoli, or asparagus. Leftovers keep covered in the refrigerator for 3–4 days. Rice is not included in the ingredient list or listed nutrition.