Thai Black Pepper and Garlic Tofu

Name: Thai Black Pepper and Garlic Tofu
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 1 bunch asparagus, trimmed and cut into 1 inch pieces; 1 large bell pepper, sliced; 1 teaspoons black pepper, freshly ground; 4 servings additional broth or water, as needed; 2 teaspoons cornstarch; 397 grams package extra-firm tofu; 6 cloves garlic, minced or pressed; 227 grams kale (about 1 bunch), stems removed and leaves thinly sliced; 1 small onion, halved and sliced into thin wedges; 1 teaspoon rice vinegar; 85 grams shiitake mushrooms, sliced; 2 Tbsps soy sauce (or gluten-free tamari); 1 teaspoon sriracha or other chile sauce (or to taste); 118 milliliters vegetable broth

The recipe Thai Black Pepper and Garlic Tofu is ready in about 1 hour and 5 minutes and is definitely an awesome gluten free and vegan option for lovers of Asian food. For $4.02 per serving, you get a side dish that serves 4. One portion of this dish contains approximately 14g of protein, 4g of fat, and a total of 168 calories. Head to the store and pick up additional broth, onion, extra-firm tofu, and a few other things to make it today.

Instructions

Cut the tofu into 1/2-inch slices. Gently press each slice between paper towels to remove some of the moisture. Then cut each slice into rectangles.

Ingredients you will need

Tofu

Equipment you will use

Paper Towels

Place into a ziplock bag.

Combine tofu seasoning in a small bowl and pour over tofu. Seal bag and gently turn it over until tofu is completely covered in seasoning. (You can do this ahead of time and allow the tofu to marinate for a stronger flavor, but it’s not mandatory.) Preheat oven to 400F. Line a baking sheet or dish with parchment paper. (A silicon mat will also work, but parchment on a rimmed metal baking sheet yields the crispiest tofu with no sticking.)

Ingredients you will need

Seasoning

Tofu

Equipment you will use

Baking Paper

Baking Sheet

Bowl

Oven

Place the tofu on the parchment in a single layer along with the marinade.

Ingredients you will need

Marinade

Tofu

Bake for 15 minutes. Turn gently and bake for another 15 minutes.

Equipment you will use

Oven

Remove from oven. While the tofu is cooking, chop all the vegetables and combine the sauce ingredients in a small bowl. About 10 minutes before tofu is done, preheat a large, deep non-stick skillet or wok over medium-high heat. Spray or rub it with oil if you wish, but this is optional. Have about a half cup of water or broth standing by.

Ingredients you will need

Vegetable

Broth

Sauce

Water

Tofu

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Frying Pan

Bowl

Oven

Wok

Add the onion and cook for a couple of minutes until it begins to become translucent.

Ingredients you will need

Onion

Add a tablespoon of water or broth if it starts to stick.

Ingredients you will need

Broth

Water

Add the bell pepper and stir-fry for another minute. Then add the garlic and mushrooms and cook another two minutes, adding liquid by the tablespoon if needed. Stir in the kale, add about 2 tablespoons of liquid, and cover quickly. After a minute, stir and add liquid if necessary. Cook covered for another minute and then add the asparagus and a little more liquid. Cover and cook until asparagus is tender-crisp, about 2 minutes.

Ingredients you will need

Bell Pepper

Asparagus

Mushrooms

Garlic

Kale

Add the sauce and cook until it is heated through.

Ingredients you will need

Sauce

Serve the vegetables with tofu on top, or stir the tofu into the vegetables and serve over rice or pasta.

Ingredients you will need

Vegetable

Pasta

Rice

Tofu

Equipment

Ingredients

Servings:

1bunch

asparagus, trimmed and cut into 1 inch pieces 1large

bell pepper, sliced 1teaspoons

black pepper, freshly ground 4servings

additional broth or water, as needed 2teaspoons

cornstarch 397grams

package extra-firm tofu 6cloves

garlic, minced or pressed 227grams

kale (about 1 bunch), stems removed and leaves thinly sliced 1small

onion, halved and sliced into thin wedges 1teaspoon

rice vinegar 85grams

shiitake mushrooms, sliced 2Tbsps

soy sauce (or gluten-free tamari)1teaspoon

sriracha or other chile sauce (or to taste)118milliliters

vegetable broth

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Quintan Essentia Chenin Blanc. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 35 dollars per bottle.