Tofu for YOU
Tofu is a vegan staple. It can absorb any flavor you want and the texture is pretty versatile. You know my refrigerator has 3-4 boxes of tofu every week, it’s a must on the grocery list. When I’m super lazy I’ll just eat it raw marinated in some shoyu and sesame oil, topped with green onions. This recipe is a lot more flavorful and when paired with rice, you’ll be in vegan heaven.
Thanks to my hubby for the recipe and delicious cooking skills, we keep it nutritious and easy for the week day meals. Enjoy!
Garlic Pepper Tofu
Ingredients
Two blocks of Firm Tofu (pressed)
1 bell pepper (red or yellow preferably), sliced
½ onion, sliced
8 cloves of garlic, minced
2 tablespoons of avocado oil
Sauce:
4 tablespoons of Soy Sauce
2 tablespoon of mirin
2 tablespoons of vegan oyster sauce
2 tablespoons of maple syrup
3 ½ tablespoons of water
½ tablespoons of black pepper (add more if you like pepper!)
1 bunch of green onions, diced (separate the whites and greens)
Salt to taste
Sesame seeds
Directions
Fry 1 ½ tablespoons of the garlic in a wok. Once it is browned, and crispy, remove from heat and take out the garlic, while leaving the oil in the pan.
Preheat the oven to 375. Slice the tofu into extremely thin slices. Cover a sheet pan with parchment paper, and place the tofu on it. Lightly oil the tofu, and sprinkle salt and pepper on top. Once the oven is ready, put the tofu in and cook the tofu for 6 minutes, take the pan out, and flip the tofu. Cook for 5 more minutes and then remove the pan from the oven. It should be lightly browned, but still have a springy texture.
Mix the sauce together and set to the side. In the wok, saute the bell peppers, onion, and white parts of the green onions. Once the onions start to become translucent, add the garlic and the sauce. Cook for about a minute, and then add in the tofu strips.
Cook until the sauce thickens and reduces. If needed add more salt and pepper at this time. Serve over rice, top with fried garlic, sesame seeds and the rest of the green onions.
