I know, I know… tofu. But hear me out! It’s a vessel.
A high-protein, blank slate vessel. And it transforms to yumminess in this Black Pepper Tofu recipe.
Give it a go and let me know what you think.
Happy eating,
~Monique
Black Pepper Tofu
1 block extra firm tofu
2 tbls arrowroot powder or corn starch
1-2 cup broccoli, sliced into thin sections
2 tbls olive or avocado oil
5 tbls tamari
1 tbls coconut sugar
1 tbls cracked black pepper
1 tsp ginger, finely grated or minced
4 garlic cloves, sliced thin
2 shallots
Toppings: Spoon of Chili Crisp (or thin slices of serrano /jalepeno), green onions, fresh basil, lime segments and rice.
- Squeeze the moisture out of the tofu: Wrap it in a kitchen towel and place something relatively heavy on it. Let it sit for about 5 minutes.
- Mix the tamari, sugar, black pepper and grated ginger in a small bowl. Set aside. Thinly slice the garlic and shallots.
- Slice the tofu into bite-size cubes (roughly 1″), place in a bowl and toss with the arrowroot powder.
- Heat 2 tbls oil in a large skillet over medium to medium-high heat. Add the tofu and broccoli and cook until crispy and light brown on most sides, turning often. The tofu will release when it’s browned, have patience; the broccoli will likely be done before the tofu. You may need to do this in batches. Remove the tofu/broccoli from the pan.
- Lower the heat and warm 1 tbls oil in the pan. Add the shallots and garlic, toss well and cook for 2 mintues.
- Add the tofu, broccoli and black pepper sauce to the pan along with 2-3 tbls water, toss well to coat everything.
- Top with green onions, fresh basil, a spoon of Chili Crisp (or pepper slices) and a squeeze of lime.
- Serve with a side of rice.