Vegan Spicy Black Pepper Tofu

Name: Vegan Spicy Black Pepper Tofu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 block of firm tofu (pressed and cut into cubes); 5 tablespoons vegetable oil for sauteing tofu; 2 cups shallots (thinly sliced (12 small shallots)); 3/4 cup fresh red chiles (about 8, thinly sliced); 1/2 cup minced garlic (8-12, depending on the size); 3 tablespoons fresh ginger (minced); 5 tablespoons soy sauce; 2 tablespoons sugar of choice (I use coconut sugar); 5 tablespoons freshly ground pepper (coarsely ground); 16 scallions (cut into 2-inch pieces)

This vegan spicy tofu is a super easy and fast way to get dinner or lunch on the table when in a hurry! Pressing the tofu is the only thing that requires time, but it is not mandatory, I have made it without pressing and it is fine; it only takes a little longer to cook and is softer in the middle.

Pressing the Tofu

Here is how I press my tofu. After many unsuccessful attempts, I discovered the perfect weight balance. Too much weight will brake the block, and too little it won’t squeeze much of the water out. Time is also important, as if you let it pressing for too long it will eventually break. I normally let it sit for thirty to forty minutes.

Vegan Spicy Black Pepper Tofu

Ingredients

1 block of firm tofu, pressed and cut into cubes
5 tablespoons vegetable oil for sauteing tofu
2 cups shallots, thinly sliced (12 small shallots)
3/4 cup fresh red chiles (about 8), thinly sliced
1/2 cup minced garlic (8-12, depending on the size)
3 tablespoons fresh ginger, minced
5 tablespoons soy sauce
2 tablespoons sugar of choice (I use coconut sugar)
5 tablespoons freshly ground pepper (coarsely ground)
16 scallions, cut into 2-inch pieces

Instructions

After pressing the tofu, cut it into cubes. Using a non-stick saucepan over medium heat brown all sides of the tofu; transfer to a plate or bowl and set aside.

Using the same saucepan, add the shallots, chiles, garlic, and ginger. Reduce heat to low and saute, stirring occasionally, for 15 minutes until it is soft. Add the soy sauce, sugar, black pepper, the tofu, and combine well, allowing it to warm completely for about 1 minute. Add the scallions and serve with a bowl of rice.

Vegan Spicy Black Pepper Tofu

Course Main Course, Side Dish

Cuisine Chinese

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

1 block of firm tofu pressed and cut into cubes
5 tablespoons vegetable oil for sauteing tofu
2 cups shallots thinly sliced (12 small shallots)
3/4 cup fresh red chiles about 8, thinly sliced
1/2 cup minced garlic 8-12, depending on the size
3 tablespoons fresh ginger minced
5 tablespoons soy sauce
2 tablespoons sugar of choice I use coconut sugar
5 tablespoons freshly ground pepper coarsely ground
16 scallions cut into 2-inch pieces

Instructions

After pressing the tofu, cut it into cubes. Using a non-stick saucepan over medium heat brown all sides of the tofu; transfer to a plate or bowl and set aside.
Using the same saucepan, add the shallots, chiles, garlic, and ginger. Reduce heat to low and saute, stirring occasionally, for 15 minutes until it is soft.
Add the soy sauce, sugar, and black pepper. Add the tofu, and combine well, allowing it to warm completely for about 1 minute. Add the scallions and serve with a bowl of rice.