Black Pepper Tofu Stir Fry

Serving Size 2-4

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Created by From My Bowl

For the Crispy Tofu:

1 package Nasoya Extra Firm Tofu, pressed or 1 package Nasoya Super Firm Tofu
1 tablespoon low sodium soy sauce or tamari
1-2 tablespoons cornstarch

For the Black Pepper Sauce:

1 tablespoons neutral-flavored oil, such as peanut or avocado
2 teaspoons coarsely ground black pepper*
2-3 garlic cloves, minced
1 teaspoon fresh ginger, finely grated
½ cup vegan chicken-flavored broth (or sub vegetable)
¼ cup low-sodium tamari or soy sauce
2 tablespoons rice wine vinegar (other source 1 tbsp)
2 teaspoons coconut sugar or maple syrup*
1 tablespoon cornstarch

For the Stir Fry:

1 green bell pepper, cut into thin wedges
1/2 yellow onion, sliced
2 ounces shiitake mushrooms, thinly sliced
2 celery stalks, cut into thin slices on a bias
Cooked rice, for serving (Optional)

Preparation

  1. Preheat the oven to 450F and line a baking sheet with parchment paper or a silicone mat. While the oven is preheating, slice and prep your produce and tofu. Cut the block of tofu in half, then cut each half into 16 equal cubes. Place the tofu into a medium bowl, then drizzle the soy sauce over the tofu. Use a spatula to gently mix the tofu until all of the liquid is absorbed; sprinkle with cornstarch, then gently fold again until the tofu is coated. Transfer the tofu to the lined baking sheet, then bake in the top rack of the oven for 20-25 minutes, until golden.
  2. Once you get the tofu in the oven, prep your produce and prepare all the sauce ingredients. Bring a large wok or sauté pan to medium heat, then add in the oil. Once the oil is warm, add the coarsely ground black pepper; fry for 30 seconds, until the pepper is fragrant. Add the ginger and garlic to the oil and cook for an additional 60 seconds, until golden and fragrant.
  3. Toss the onion and celery into the pan and sauté for 1-2 minutes, stirring occasionally. Then, add the shiitake mushrooms to the pan and cook until wilted, about 1-2 minutes. Add the green bell pepper to the pan and sauté for 1 minute. At this point, the tofu should be cooked; carefully remove it from the baking tray and transfer to the pan.
  4. Whisk the broth, soy sauce vinegar, sugar, and cornstarch together in a small bowl, until the cornstarch and sugar are dissolved. Pour the sauce over the cooking vegetables and tofu, stirring it into the vegetables until everything is evenly coated. The sauce will thicken as it warms up; cook until everything is warm, or until the vegetables are softened to your liking.
  5. Serve over cooked white rice, or as desired; leftovers will keep in the fridge for up to 5 days, though the tofu will soften once refrigerated.

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