Black Pepper Tofu
with Gai Lan & Brown Rice
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- ½ cup short-grain brown rice
- 10 oz organic extra firm tofu, patted dry and cut into 1-inch cubes
- ¼ cup cornstarch
- 2 tbsp vegan butter
- 3 garlic cloves, peeled and minced
- 1 oz fresh ginger, peeled and minced
- 1 shallot, peeled and minced
- 3 bird's eye chiles, minced
- 3 tbsp tamari
- 2 tbsp light brown sugar
- 3 scallions, cut into 2-inch pieces
- 1 celery stalk, thinly sliced
- 6 oz gai lan, roughly chopped
- 2 tbsp vegetable oil*
- 1 tbsp black pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Add brown rice, 1 cup 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 and grains are tender, 30 to 35 minutes. Fluff rice with a fork. (4-serving meal: use 2 cups water)
Add tofu and cornstarch to a large bowl and toss. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 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. (4-serving meal: use 4 tbsp vegetable oil) TIP: If needed, work in batches for the 4-serving meal.
Return the same skillet to medium heat and melt butter. Add garlic, ginger, shallot, and just 1 tsp bird’s eye chile. Cook until shallot softens, 1 to 2 minutes. In a small bowl, combine tamari and brown sugar and whisk until sugar dissolves. (4-serving meal: use 2 tsp bird’s eye chile) TIP: Add more bird's eye chile if you prefer more spice.
Add tofu, tamari mixture, scallion, celery, and 1½ tsp pepper to the skillet with aromatics. Cook until tofu is heated through, 3 to 4 minutes. (4-serving meal: use 1 tbsp pepper) TIPS: Add more pepper if you prefer more spice.
Divide the rice between bowls and top with the black pepper tofu. Return the skillet to high heat and add gai lan and ¼ cup water. Sprinkle with salt and cook until gai lan is crisp-tender, 2 to 3 minutes. Serve gai lan on the side. Enjoy!