Friday, February 15, 2013
Black Pepper Tofu
I regularly get emails and newsletters from VegNews - I highly recommend joining their email list since you'll receive all kinds of recipes, the latest news about vegan products, and articles regarding all things vegetarian! This recipe showed up in my inbox one day and I ended up making it that night! I've been looking for new tofu recipes aside from my usual stir fries and this one was very appealing. It originally appeared in a fantastic vegan recipe blog called Thursdays with Wanda.
If I had to make this dish again, I would definitely use way less black pepper. Now, I'm a girl who loves her meals spicy, but I did find this to be a bit too much for me to handle. I would reduce the amount of black peppercorns to one tbsp instead of three. I also used half of a red onion in place of the shallots, and a bunch of green onions in place of the leeks. I used only 2 tbsp of soy sauce and a little bit more ginger than the original recipe as well. I put the tofu over top of steamed broccoli and bok choy, as well as brown rice. Here is a link to the original recipe, but I will post my modifications below. All in all, it was a very easy recipe to make that would work great after a long day at work. It is very filling and nutritious!
1 package firm tofu
1 tablespoon fresh black peppercorns
1 teaspoon red pepper flakes
5 cloves garlic, minced
1/4 cup olive oil
2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon rice vinegar
1" fresh ginger, minced
1/2 red onion, minced
1 bunch green onions, cut into 1" sections
1. Cut the tofu into small blocks and let them drain on paper towels for 15 minutes.
2. Make the sauce: Crush up the black peppercorns into coarse flecks with your mortar and pestle (or in a spice grinder), then mix in the red pepper flakes, minced garlic, olive oil, soy sauce,brown sugar, and rice vinegar.
3. In a pan over medium high heat, swirl in some oil and then sear the tofu in batches until all sides are crispy, or about 2 minutes per side.
4. Add the ginger and onion to the tofu and saute for 2 more minutes. Add the sauce and the green onions. Cook for 5 more minutes. Add more soy sauce to taste.
5. Serve over some brown rice, and steamed veggies (I used bok choy and broccoli).