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.
Did you know that
– in 2010, the global apparel industry produced more than 150 billion garments, enough to provide more than 20 new articles of clothing to every person on the planet.
– Fashion is a super-consumer of water at almost every stage of its highly complex supply chain, from growing the raw materials, to the dyeing of fabrics, from manufacturing the garments, to transporting them to market. If you consider it takes 2,700 litres of water to produce one cotton t-shirt from ‘crop to shop’.
Read more about the impact of fashion here
Ashlee covers Eco-friendly school supplies, backpacks and shoes to paper and pencils on her video segment here
- 14 oz firm tofu cubed (1.5 cups) - no need to press
- 3 tsp soy sauce
- 2 tsp water
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 3 to 4 Tbsp cornstarch or other starch
- 1 tsp oil
- 6 to 8 cloves of garlic chopped
- 1 inch ginger finely chopped
- 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 chopped celery
- 1/4 cup chopped green bell pepper or onion
- 1/4 tsp white pepper optional
- 1 tsp or more coarsely crushed black pepper preferably ground/crushed with a mortar pestle
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp maple or sugar
- 1/2 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. Place the tofu cubes on parchment lined baking sheet. Bake for 20 minutes or longer. Or pan fry in oil until golden. Keep aside
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!
To make oil free: Cook the garlic, ginger and chili in a tbsp or so broth until golden and proceed. Skip the first step and add pressed and cubed tofu directly at the last step. Cover and cook for 5 minutes and serve.
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