Black Pepper Tofu with Chinese Broccoli & Brown Rice

Black Pepper Tofu

with Chinese Broccoli & Brown Rice

DINNER

Leafy Greens Nut-Free Tofu Tamari Brown Rice Bird's Eye Chile Beans/Legumes Grain Bowl Dinner Chinese High-Protein Gluten-Free Winter Recipes Summer Recipes Spring Recipes Seasonal Menu
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
640
FAT
17g
CARBOHYDRATES
104g
PROTEIN
28g

MAIN INGREDIENTS

  1. ¾ cup short-grain brown rice
  2. 3 garlic cloves
  3. 1 oz fresh ginger
  4. 1 shallot
  5. 1 bird’s eye chile
  6. 14 oz organic extra firm tofu
  7. 3 scallions
  8. 1 celery stalk
  9. 6 oz Chinese broccoli
  10. ¼ cup cornstarch
  11. 1 tbsp vegan butter
  12. 3 tbsp tamari
  13. 2 tbsp brown sugar
  14. 2 tbsp (4 tbsp) vegetable oil*
  15. Salt*
  16. 1 tbsp (2 tbsp) black pepper*
  17. *Not included
  18. For full ingredient list, see Nutrition
  19. Directions for 4 servings indicated in parentheses
Allergens: soy
Nutrition

TOOLS

  • Large nonstick skillet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the rice

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.

2
Prepare the ingredients

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).

3
Crisp the tofu

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.

4
Cook the aromatics

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.

5
Add the tofu

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.

6
Serve

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!