Monday, February 24, 2014

Black pepper tofu with onion and bell peppers

On a cold winter day, this peppery tofu dish hits the right notes. I saute sweet onions with crunchy green bell peppers and add the silky tofu with some dark soy sauce for the rich caramel color, and a good dose of freshly ground black pepper for the kick. All of these ingredients work harmoniously to create a delicious vegetarian main course.

Black pepper tofu with onion and bell peppers
1 block of organic firm tofu - 14 oz container
2 cups of sliced sweet onion - I used Vidalia onions
1 1/2 small green bell peppers, sliced
1/4 teaspoon kosher salt
1/4 teaspoon granulated sugar
1 1/2 tablespoon canola oil
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon freshly ground black pepper
  1. Drain the tofu under a weight to remove the excess water. Cut the tofu into 2 inch long pieces and dry well with a paper towel. Set aside. 
  2. In a large 12" heavy bottomed skillet, heat 1 1/2 tablespoons of canola oil over medium high heat and add the sliced onion. Add a pinch of salt to help soften the onions without browning and continue to cook for about 5 minutes till the onions have begun to soften. Now add the sliced bell peppers and cook for 5 minutes more. The bell peppers should remain crunchy and green. Move the sauteed onion and bell pepper mixture to the sides of the skillet and add the towel dried tofu pieces in the center of the pan. Let the tofu get some color for 3 to 4 minutes - flip and add the dark soy sauce, light soy sauce, sugar and the ground black pepper and gently mix the onion and pepper mixture with the tofu. cook for a few more minutes. Taste the salt and adjust. If you add salt - cook for a minute more. Serve warm with steamed rice.
Serves 3 as a main dish.