* 1 block tofu (cubed) * 1 red bell pepper (cut into thin strips) * 1 onion * 6 cloves garlic (chopped) * 3-4 tbsp pepper corns (coarsely ground) * 5 tbsp corn starch (to taste) * 4 tbsp soy sauce (gluten-free if preferred) * 2 tbsp syrup or sugar (agave/rice/maple) * 3 stalks spring onion (roughly sliced)
INSTRUCTIONS:
* **Cut the tofu into cubes** of your preferred size, but ensure they are not too small to make frying easier. Season the tofu cubes with salt and pepper, then **cover them with 3 tablespoons of cornstarch**. Mix thoroughly to ensure all pieces are evenly coated. * **Cut the onion and red bell pepper** into slices, and chop the **garlic** cloves. Prepare the **spring onion** by slicing it into thick rings. * Heat some oil in a wok or pan and **add the cornstarch-covered tofu cubes**. To prevent sticking, **let them fry** on medium heat for a few minutes without stirring. Start flipping and stirring the pieces only once they have developed a crispy, dry coating on one side. Be careful and watch closely so nothing burns. * **Mix** the remaining two tablespoons of **cornstarch with 2-3 tablespoons of water**. After removing the crispy tofu cubes from the pan and placing them on a plate, reheat some oil in the pan. **Add the chopped garlic, sliced onions, and sliced red bell pepper**. Cook on high heat, stirring frequently for about 5 minutes until they soften. After 5 minutes, **add the soy sauce, syrup, and cornstarch water mixture** in that order while stirring slowly. * After letting the sauce thicken on medium heat, remove the pan from the stove. If the sauce is too runny, cook a little longer; if too thick, add a tablespoon of water. Once removed from the stove, **stir in the tofu cubes, coarsely ground pepper, and spring onion**. Plate it up with some rice and maybe a glass of water for spice regulation. Enjoy!
If you have any questions, just let me know 😊🌱
philbar
Is this your video?
You almost lost me when you minced garlic with a paring knife. But then you sliced that onion so nicely.
Small knives are a pet peeve of mine. My wife is afraid of big knives. I think she’d rather use a paring knife to cut a watermelon if she could.
Training-Home-1601
RECIPE LOOKS GREAT BROTHER LET’S CROWFUND YOU A SPATULA
TheUnluckyMonkeyPaw
This looks amazing, thanks for sharing!!!
cedarhat
My daughter makes this from time to time and it is so damn good.
5 Comments
You can find the full recipe with step-by-step instruction photos here:
[https://lordsoftheplants.com/phenomenal-vegan-pepper-tofu/](https://lordsoftheplants.com/phenomenal-vegan-pepper-tofu/)
INGREDIENTS:
* 1 block tofu (cubed)
* 1 red bell pepper (cut into thin strips)
* 1 onion
* 6 cloves garlic (chopped)
* 3-4 tbsp pepper corns (coarsely ground)
* 5 tbsp corn starch (to taste)
* 4 tbsp soy sauce (gluten-free if preferred)
* 2 tbsp syrup or sugar (agave/rice/maple)
* 3 stalks spring onion (roughly sliced)
INSTRUCTIONS:
* **Cut the tofu into cubes** of your preferred size, but ensure they are not too small to make frying easier. Season the tofu cubes with salt and pepper, then **cover them with 3 tablespoons of cornstarch**. Mix thoroughly to ensure all pieces are evenly coated.
* **Cut the onion and red bell pepper** into slices, and chop the **garlic** cloves. Prepare the **spring onion** by slicing it into thick rings.
* Heat some oil in a wok or pan and **add the cornstarch-covered tofu cubes**. To prevent sticking, **let them fry** on medium heat for a few minutes without stirring. Start flipping and stirring the pieces only once they have developed a crispy, dry coating on one side. Be careful and watch closely so nothing burns.
* **Mix** the remaining two tablespoons of **cornstarch with 2-3 tablespoons of water**. After removing the crispy tofu cubes from the pan and placing them on a plate, reheat some oil in the pan. **Add the chopped garlic, sliced onions, and sliced red bell pepper**. Cook on high heat, stirring frequently for about 5 minutes until they soften. After 5 minutes, **add the soy sauce, syrup, and cornstarch water mixture** in that order while stirring slowly.
* After letting the sauce thicken on medium heat, remove the pan from the stove. If the sauce is too runny, cook a little longer; if too thick, add a tablespoon of water. Once removed from the stove, **stir in the tofu cubes, coarsely ground pepper, and spring onion**. Plate it up with some rice and maybe a glass of water for spice regulation. Enjoy!
If you have any questions, just let me know 😊🌱
Is this your video?
You almost lost me when you minced garlic with a paring knife. But then you sliced that onion so nicely.
Small knives are a pet peeve of mine. My wife is afraid of big knives. I think she’d rather use a paring knife to cut a watermelon if she could.
RECIPE LOOKS GREAT BROTHER LET’S CROWFUND YOU A SPATULA
This looks amazing, thanks for sharing!!!
My daughter makes this from time to time and it is so damn good.