Plant Based Taskforce
Recipes
Vegan Black Pepper Tofu
Black Pepper Sauce
¼ cup + 2 tablespoons of low-sodium soy sauce
2 tablespoons of pure maple syrup
1 tablespoon of crushed black pepper
½ teaspoon of ground ginger (if using fresh ginger, double the amount)
Baked Crispy Tofu
1 block extra firm tofu (14.5 ounces)
2 tablespoons of cornstarch
¼ teaspoon of black pepper
Vegetables
1 red bell pepper, chopped
½ medium-sized red onion, sliced
3 garlic cloves, minced
Optional: shredded carrots and chopped green onions for garnishing.
Start by making the black pepper sauce. In a small bowl, combine the soy sauce, maple syrup, crushed black pepper, and ginger. Whisk until everything is well combined and set aside.
Preheat your oven to 400˚F and start preparing the tofu by cutting it into 1″ cubes.
Add the tofu cubes to a medium bowl and toss with the cornstarch until the tofu is evenly coated.
Transfer tofu to a lined baking tray with parchment paper and evenly spread the tofu.
Bake for 25-30 minutes until it starts to brown and crisp up. Remove from the oven and set aside.
Preheat a non-stick frying pan or cast iron skillet over medium-high heat. Add the onion, bell pepper, and garlic and cook for 3-4 minutes.
Add the crispy tofu to the pan with the sautéed vegetables, pour in the black pepper sauce, and stir until all of the tofu pieces are fully covered.
Cook for 1-2 minutes while consistently stirring. The sauce will slightly thicken as it cooks.
Serve over brown rice and garnish with shredded carrots and chopped green onions.
https://shaneandsimple.com/vegan-black-pepper-tofu/