Thai Black Pepper and Garlic Tofu

Thai Black Pepper and Garlic Tofu
Photo by blog.fatfreevegan.com

Ingredients

  • 2 teaspoons cornstarch
  • ½ to 1 teaspoon black pepper, freshly ground
  • 1 teaspoon sriracha or other chile sauce (or to taste)
  • ½ cup vegetable broth
  • 1 ½ tablespoon soy sauce (or gluten-free tamari)
  • additional broth or water, as needed
  • 1 bunch asparagus, trimmed and cut into 1 inch pieces
  • + 11 more ingredients
    • 8 ounces kale (about 1 bunch), stems removed and leaves thinly sliced
    • 3 ounces shiitake mushrooms, sliced
    • 6 cloves garlic, minced or pressed
    • 1 large bell pepper, sliced
    • 1 small onion, halved and sliced into thin wedges
    • 1 teaspoon rice vinegar
    • 1 teaspoon black pepper, freshly ground
    • 2 large cloves garlic, pressed
    • 2 tablespoons water
    • 1 tablespoon soy sauce (or gluten-free tamari)
    • 1 14 ounce package extra-firm tofu

1. 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. 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 co...

View full recipe at SpringPad

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