Black Pepper Tofu
with Chinese Broccoli & Brown Rice
- ¾ cup short-grain brown rice
- 3 garlic cloves
- 1 oz fresh ginger
- 1 shallot
- 1 bird’s eye chile
- 14 oz organic extra firm tofu
- 3 scallions
- 1 celery stalk
- 6 oz Chinese broccoli
- ¼ cup cornstarch
- 1 tbsp vegan butter
- 3 tbsp tamari
- 2 tbsp brown sugar
- 2 tbsp (4 tbsp) vegetable oil*
- 1 tbsp (2 tbsp) black pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large nonstick skillet
- Small saucepan with lid
Add short-grain brown rice, 1½ cups (3 cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed, 30 to 35 minutes. Fluff brown rice with a fork.
Peel and mince the garlic, ginger, and shallot(s). Mince the bird’s eye chile(s). Drain tofu, pat dry, and cut into 1 inch cubes. Chop scallions into 2 inch pieces. Thinly slice the celery. Roughly chop the Chinese broccoli. TIP: Make sure to wash your hands after prepping the chile(s).
Add cubed tofu and cornstarch to a large bowl, and toss. Heat 2 tbsp (4 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add cubed tofu and cook, tossing occasionally, until browned in places, 5 to 8 minutes. Transfer crispy tofu to a paper towel-lined plate and sprinkle with salt. TIP: If necessary, work in batches for the 4 serving meal.
Return the skillet to medium heat and melt the butter. Add minced garlic, minced ginger, minced shallot, and 1 tsp (2 tsp) minced bird’s eye chile. Cook until shallot softens, 1 to 2 minutes. In a small bowl, whisk the tamari and brown sugar until sugar dissolves. TIP: Add more minced bird's eye chile if you prefer.
Add crispy tofu, chopped scallion, sliced celery, tamari mixture, and ¼ tsp (½ tsp) pepper to the skillet with the aromatics. Cook until tofu is heated through, 3 to 4 minutes. Do not wash the skillet, we will use it in the next step. TIP: Add more pepper, up to 1 tbsp (2 tbsp) total, if you prefer more spice.
Divide the brown rice between bowls and top with the black pepper tofu. Add chopped broccoli and ¼ cup (½ cup) water to the skillet over high heat. Sprinkle with salt and cook until crisp-tender, 2 to 3 minutes. Serve Chinese broccoli on the side. Enjoy!