Hot pepper tofu
1 block (14-16oz.) organic tofu (firm or extra firm), cubed
1 tablespoon toasted sesame, sesame or grapeseed oil
1/4 cup tamari or soy sauce
1/4 cup water (you could also use vegetable broth)
3 tablespoons sugar or sweetener of choice (I use a lot less now)
2 teaspoons cornstarch (arrowroot or tapioca flour works too)
1 – 2 tablespoons freshly ground pepper (the freshly ground part is what makes this recipe stand out)
3 – 4 cloves garlic scapes, chopped (or 3-4 garlic cloves, minced)
1 1/2 inch knob ginger, minced
1 bunch of green onions, chopped (approx. 4-5 green onions)
1/2 to 1 jalapeño pepper, sliced and seeds removed (or 1/2-1 teaspoon red pepper flakes)
1 bunch cilantro, roughly chopped, to serve (optional- you could tentatively try with basil or thai basil too for a nice twist)
Heat sesame oil in a large wok or skillet over medium high. Add tofu and cook, stirring occasionally for about 5 minutes. Your tofu will slightly brown (we’re not going to worry about it getting super brown and crispy here but if you want it browner and crispier, cook another 5 minutes or so stirring occasionally).
In a small bowl, mix the tamarin, water and cornstarch. Add in your slurry mixture to your tofu. Add also the ground pepper, garlic and ginger. It will sizzle at first when adding the liquids. Stir fry another 3 minutes or so, add in jalapeño pepper and green onions. Liquids should start to thicken a bit, cook another 3-5 minutes or until the green onions are just softened.
Serve with brown rice, brown rice/quinoa mix, basmati or jasmine rice. Soba noodles would be great too. Add a large handful of chopped cilantro on the side, it will add to the flavors while giving a nice dose of freshness to the pepperiness (you can also try it with basil or thai basil for a nice twist).
Pairs Well With
FEATURING: Jalapeno pepper, garlic scapes, green onions, and cilantro (or basil or thai basil).
This simple and healthy version of hot pepper tofu is very flavourful!