Vegan Black Pepper Tofu
Introduction: Embark on a gastronomic journey with our exquisite Tofu in Black Pepper Sauce recipe, a tantalizing fusion of delicate tofu cubes bathed in a flavorful, aromatic black pepper sauce. This dish promises to dazzle your taste buds with its harmonious blend of savory soy, zesty ginger, and piquant black pepper. Whether you’re a seasoned chef or a novice in the kitchen, this recipe offers an opportunity to hone your culinary prowess and delight your senses with every delectable bite.
Ingredients:
For the Tofu:
- Pressed tofu (400g)
- Tamari or soy sauce (2 tbsp)
- Cornflour or cornstarch
- Cooking oil (4 tbsp)
For the Black Pepper Sauce:
- Thinly sliced spring onions (4)
- Chilli pepper or chilli flakes
- Minced ginger (5 tsp)
- Garlic cloves (4)
- Cornstarch (3 tsp)
- Black pepper
- Dark brown sugar (2 tbsp)
- Rice wine vinegar (5 tsp)
- Soy sauce (4 tbsp)
Instructions:
Preparing the Tofu:
- Slice the tofu into uniform squares to ensure even cooking.
- In a bowl, combine the tofu with tamari or soy sauce, ensuring each piece is thoroughly coated.
- Place cornflour or cornstarch in another bowl, then dust the tofu pieces with a thin layer to create a crispy exterior.
Cooking the Tofu: 4. Heat cooking oil in a pan over medium heat. Once the oil is hot, carefully add the tofu cubes and fry until golden brown on all sides, ensuring they are evenly cooked. Alternatively, bake the tofu in the oven at 360°F for approximately 30 minutes for a healthier option.
Preparing the Black Pepper Sauce: 5. In a separate bowl, mix tamari, vinegar, maple syrup, and water to create the sauce base.
- Create a cornflour slurry by mixing cornflour with water, which will serve as a thickening agent for the sauce.
Cooking the Sauce: 7. Heat cooking oil in a clean pan, then add the white parts of the spring onions and crushed chili. Sauté until the onions are tender.
- Add minced ginger and garlic, cooking until fragrant but not burnt.
- Pour in the prepared sauce base and cornflour slurry, stirring continuously until the sauce thickens and coats the back of a spoon.
- Season the sauce with freshly ground black pepper to taste, adding a spicy kick to elevate the flavors.
Serving: 11. Once the sauce reaches the desired consistency, add the fried tofu cubes, ensuring they are evenly coated in the luscious black pepper sauce.
- Garnish with the green parts of the spring onions for a pop of color and freshness.
- Serve hot and enjoy the explosion of flavors with every mouthful.
Frequently Asked Questions:
Can we keep the leftovers? Yes, you can store leftovers in an airtight container in the refrigerator for up to two days, allowing you to enjoy this delightful dish at your convenience.
Can we use other vegetables? Absolutely! Feel free to experiment with a variety of vegetables such as bell peppers, broccoli, or mushrooms to add additional texture and flavor to the dish.
Nutritional Facts:
- Calories: 262
- Sugar: 8g
- Fat: 25g
- Protein: 15g
- Carbs: 17g
Conclusion: Our Tofu in Black Pepper Sauce recipe is a testament to the artistry of plant-based cuisine, offering a symphony of flavors that will tantalize your taste buds and leave you craving more. Whether enjoyed as a satisfying main course or as part of a larger meal, this dish is sure to impress even the most discerning palates. With its simple yet elegant preparation and rich, complex flavors, it’s perfect for both weeknight dinners and special occasions. So why wait? Treat yourself to a culinary adventure and savor the magic of Tofu in Black Pepper Sauce today!
Ingredients:
- Pressed tofu 400g
- Tamari or soy sauce 2 tbsp.
- Cornflour or cornstarch
- Cooking oil 4 tbsp.
For the black pepper sauce:
- thinly sliced spring onions 4
- Chilli pepper or chilli flakes
- Minced ginger 5 tsp.
- Garlic 4 cloves
- Cornstarch 3 tsp.
- Black pepper
- Dark brown sugar 2 tbsp.
- Rice wine vinegar 5 tsp.
- Soy sauce 4 tbsp.
Instructions:
- Slice the tofu into identical squares.
- Pour the required quantity of soy sauce or the tamari over the tofu and stir them properly.
- Take a bowl and add the cornflour to it. Dust the tofu with a thin layer of it.
- Take a pan and add 3 tbsp of cooking oil to it.
- Warm the oil, and fry the tofu in it. Stir it between and make sure that the tofu is not burning.
- Fry the tofu until golden brown, terminate it from the oil, and put it onto the paper towel to empty the leftover oil.
- You can also bake it in the oven by putting it into the baking tray at a temperature of 360 degrees. bake it for almost half an hour.
- Take another bowl, and mix the tamari, vinegar, maple syrup, and water.
- Take another bowl, and make a cornflower slurry by mixing cornflower into water. It will help to thicken the sauce.
- Grab a clean pan and add some cooking oil to it, add the white part of the green onion and the crushed chili into it.
- Fry them gently until the onion becomes tender.
- Add the chopped ginger and garlic and cook them for a few minutes. Stir them in between. (Do not burn).
- Add the slurry into the pan boil it and then mix everything.
- Put the pepper over it as per your taste.
- You can serve it now.
Frequently Asked Questions:
Can we keep the leftovers?
- Yes, you can store this delicious meal for 2 days in a cool place.
Can we use other vegetables?
- yes, you can use any other vegetable.
Nutritional Facts:
Calories 262
Sugar 8g
Fat 25g
Protein 15g
Carbs 17g