Phenomenal Vegan Pepper Tofu
This recipe will make your tastebuds tingle in just the right way as you feel fried tofu, covered in sticky soy glaze and coarsely ground punchy pepper corns go down your gullet.
Ingredients
- 1 block tofu (cubed)
- 1 red bell pepper (cut into thin strips)
- 1 onion
- 6 cloves garlic (chopped)
- 3-4 tbsp pepper corns (coarsely ground)
- 5 tbsp corn starch (to taste)
- 4 tbsp soy sauce (gluten-free if preferred)
- 2 tbsp syrup or sugar (agave/rice/maple)
- 3 stalks spring onion (roughly sliced)
Instructions
- Cut the tofu into cubes of your preferred size, but ensure they are not too small to make frying easier. Season the tofu cubes with salt and pepper, then cover them with 3 tablespoons of cornstarch. Mix thoroughly to ensure all pieces are evenly coated.
- Cut the onion and red bell pepper into slices, and chop the garlic cloves. Prepare the spring onion by slicing it into thick rings.
- Heat some oil in a wok or pan and add the cornstarch-covered tofu cubes. To prevent sticking, let them fry on medium heat for a few minutes without stirring. Start flipping and stirring the pieces only once they have developed a crispy, dry coating on one side. Be careful and watch closely so nothing burns.
- Mix the remaining two tablespoons of cornstarch with 2-3 tablespoons of water. After removing the crispy tofu cubes from the pan and placing them on a plate, reheat some oil in the pan. Add the chopped garlic, sliced onions, and sliced red bell pepper. Cook on high heat, stirring frequently for about 5 minutes until they soften. After 5 minutes, add the soy sauce, syrup, and cornstarch water mixture in that order while stirring slowly.
- After letting the sauce thicken on medium heat, remove the pan from the stove. If the sauce is too runny, cook a little longer; if too thick, add a tablespoon of water. Once removed from the stove, stir in the tofu cubes, coarsely ground pepper, and spring onion. Plate it up with some rice and maybe a glass of water for spice regulation. Enjoy!
