Perfect for busy weeknights is this Black Pepper Tofu Stir Fry. Im here to break down the belief that tofu is bland and boring.. I promise you this tofu is anything but that!! Quickly cooked tofu tossed in a sweet, tangy, and spicy black pepper sauce with plenty of bell peppers, serrano peppers, and basil. Serve this tofu over fluffy white rice. Every bite is saucy, sweet, spicy, and perfectly seasoned with basil and it was gone by the end of the night ;) It’s delicious and healthy! Give this a try, it won’t disappoint!!
Black Pepper Basil Tofu Stir Fry
- 1 (18 oz) package of extra firm tofu
- 1 tbsp cassava flour
- 1 tsp group turmeric
- 1 tsp ground ginger
- 1 to 2 tsp black pepper
- 2 tbsp sesame oil
- 1/4 coconut aminos
- 2 tbsp maple syrup
- 2 tbsp red wine vinegar
- 1 roasted serrano pepper, minced
- 3 cloves of garlic, minced
- 2 bell peppers, thinly sliced
- 1 medium shallot, thinly sliced
- 1 cup fresh basil, chopped
Start by slicing the tofu block in half down the middle and press it for at least 30 minutes to get the water out. After this, chop the tofu into 1/2 inch squares. In a medium bowl, toss together the tofu, cassava flour, turmeric, ginger, and black pepper. In a liquid measuring cup, combine the maple syrup, coconut aminos, vinegar, minced pepper and garlic, and 1/4 cup water. Then, heat the oil in a large skillet over medium heat. Add the bell peppers and shallots, cook 2-3 minutes, until the peppers are charring. Stir in the tofu, tossing to combine with the peppers, cook 2 minutes. Pour in the syrup/aminos mix. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the tofu, about 5 minutes. Remove from the heat and stir in the basil. Serve the tofu and sauce over bowls of fluffy white rice. Top with plenty of fresh basil and enjoy!
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