Easy Celery Black Pepper Tofu. Spicy, hot. Roasted crisp tofu, added to celery & black pepper sauce. How to make Black pepper Tofu. Vegan Gluten-free nut-free. Can be oil-free. serves 2 with rice.
So I have discovered recently that I love black pepper. Not the usual pepper in usual amounts, but freshly crushed in a mortar pestle and in ridiculous amounts. One would think that when the temps around are in the 80s. why would one eat something that is so sweat inducing. Well I do not have the answer to that question. Its just fun to down a chilled ice cream shake after to cool down.
This black pepper tofu is has pepper in the batter, some red chilies to add more heat, and more, lots more pepper in the sauce. I added celery as it adds a nice balance to all the heat and also because I had to use it up.
Tofu is tossed in starch and pepper batter and baked until crisp. You can also pan fry the tofu or just add plain pressed tofu directly to the pan. The sauce has loads of garlic, ginger and celery and freshly crushed black pepper. I finally used my mortar and pestle after many months. The coarsely crushed pepper is just fabulous. You can make the dish oil free by cooking the sauce ingredients in broth.
More recipes from the blog.
- Kung Pao Lentils
- Tofu Broccoli Bok Choy Stir fry with Garlic Sesame Soy Sauce
- Teriyaki Chickpea Bao steamed buns
- Firecracker Chickpea Salad with Thai Peanut Sauce dressing.
- Spicy Orange Tofu and Peppers.
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Celery Black Pepper Tofu
- 14 oz (396.89 g) firm tofu cubed (1.5 cups) - no need to press
- 3 tsp (3 tsp) soy sauce
- 2 tsp (2 tsp) water
- 1/4 tsp (0.25 tsp) garlic powder
- 1/4 tsp (0.25 tsp) black pepper
- 3 to 4 Tbsp (3 to 4 tbsp) cornstarch or other starch
For the sauce:
- 1 tsp (1 tsp) oil
- 6 to 8 cloves (6 to 8 cloves) of garlic chopped
- 1 inch (1 inch) ginger finely chopped
- 2 (2 ) dried red chilies chopped or broken into 2 pieces use 1 for less heat. I like arbol or cayenne in this. Use milder chile like california red for more flavor than heat
- 1 to 1.5 cup (225 to 337.5 g) chopped celery
- 1/4 cup (37.25 g) chopped green bell pepper or onion
- 1/4 tsp (0.25 tsp) white pepper optional
- 1 tsp (1 tsp) or more coarsely crushed black pepper preferably ground/crushed with a mortar pestle
- 1 tbsp (1 tbsp) soy sauce
- 1 tbsp (1 tbsp) water
- 1 tsp (1 tsp) maple or sugar
- 1/2 tsp (0.5 tsp) rice vinegar
- Chop the Tofu and keep ready. Make a thick batter of soy sauce through cornstarch. (add a tsp more water if needed, but dont add too much as the tofu will add its own moisture when you mix it in). Immediately Add tofu and mix to coat. * If you leave the batter to sit, it will solidify in a few minutes and will need extra moisture to be batter again.
- Let it marinate for 10 to 15 minutes. Preheat the oven to 400 degrees F / 200ºc. Place the tofu cubes on parchment lined baking sheet. Bake for 20 minutes or longer. Or pan fry in oil until golden. Keep aside
Make the sauce:
- Heat oil in a skillet over medium heat. Add garlic ginger and red chili and cook until garlic is translucent. 2 to 3 minutes.
- Add the celery and peppers. Mix, cover and cook for 4 to 5 minutes or until celery is cooked to preference. Stir once in between.
- Add the baked tofu, pepper, soy sauce, 1 tbsp water, maple, vinegar and mix. Cook for 2 minutes. Serve hot!
Variations: You can also use meat subs like beyond meat strips at the last step instead of tofu for a black pepper chikin.,
- Add half the black pepper if you are unsure about the heat level and mix in the rest later to preference. Nutritional values based on one serving