Okay. I will admit it. I am a hippy wannabe.
There. I’ve said it. I am.
I like the idea of eating whole foods. I do a lot of my shopping for fruits and veggies at a whole foods store, but I really only buy the organic stuff if its on sale. I like the idea of using Tupperware for lunch so that you don’t have to waste plastic bags, but I also like to just throw away what my kids are done with so I don’t have to deal with the mess. I love eating tons of fruits, grains, and veggies, but I don’t think I will ever totally give up meat in my diet. etc…you get the idea.
Maybe I am just a lazy and thrifty hippy?
Anyways, Tofu is one of those things on my “hippy list” that I really want to embrace because 1.) I actually really like the taste of it 2.) Its really good for you 3.) I can’t get enough of good Asian food and 4.) Its totally in my price range.
That being said, I was really excited when I stumbled upon this awesome recipe for Black Pepper and Garlic Tofu. When I saw how many delicious veggies went into it, I knew I would stop at nothing to try it.
And all though I am still perfecting the art of Tofu, the delicious flavors of this Thai Black Pepper and Garlic Tofu with Veggies did not disappoint. Hooray for hippies!
Oh, one more thing, my husband ate the leftovers for lunch the next day, and he said it was good, but it was better fresh! FYI
Thai Black Pepper and Garlic Tofu with Veggies
*Note: This is meal that you want to start preparing early on, because to make the tofu taste the best you need to squeeze the liquid out of it, which takes a little time. For instructions on how to do that click here or here or just google “how to press tofu”. They also have things called tofu presses, which intrigue me and may or may not be on my future list of appliances, but if I can perfect tofu with out the tofu press, then all the better! Also, the tofu will taste the best if it has time to sit in the marinade, so you can start preparing this as early as the night before.
Tofu and Seasoning
- 1 14 ounce package extra-firm tofu
- 1 tablespoon soy sauce
- 2 tablespoons water
- 2 large cloves garlic, pressed
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon rice vinegar
- 1 small onion, halved and sliced into thin wedges
- 1 large bell pepper, sliced
- 6 cloves garlic, minced or pressed
- 3 ounces shiitake mushrooms, sliced
- 8 ounces kale (about 1 bunch), stems removed and leaves thinly sliced
- Baby bok choy (or broccoli or asparagus) trimmed and cut into 1 inch pieces
- additional broth or water, as needed
- 1 1/2 tablespoon soy sauce
- 1/2 cup vegetable broth
- 1 teaspoon siracha or other asain chili sauce (or to taste)
- 1/2 to 1 teaspoon black pepper, freshly ground
- 2 teaspoons cornstarch
- Cut the tofu into 1/2-inch slices. Press it using whatever technique you like. Click here for more details. Then cut each slice into rectangles. 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.) Place the tofu on the parchment in a single layer along with the marinade. Bake for 15 minutes. Turn gently and bake for another 15 minutes. 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. Add the onion and cook for a couple of minutes until it begins to become translucent. Add a tablespoon of water or broth if it starts to stick. 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 and the Bok Choy, add about 2 tablespoons of liquid, and cover quickly. After a minute, stir and add liquid if necessary. Cook covered for another minute until veggies are tender-crisp, about 2 minutes. Add the sauce and cook until it is heated through. Serve the vegetables with tofu on top, or stir the tofu into the vegetables and serve over rice or pasta.
Recipe Source: Slightly Adapted from here at fatfreevegankitchen.com