Black Pepper Tofu and Vegetables
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 942kcal
Ingredients
- 3 cups brown rice
- 2 14 oz. package firm or extra-firm tofu
- 2 bunches chopped asparagus or 2 lbs. green beans
- 2 red or yellow bell pepper chopped
For the tamari sauce:
- 1 cup tamari
- ⅓ cup maple syrup
- 2 tsp. sesame oil
- 1 tsp. ground ginger
- 1-2 tsp. black pepper
- 2 Tbs. cornstarch
For Instant Pot rice:
- 3 cups brown rice from above
- 3¾ cups water
Instructions
For stovetop rice:
- Cook according to package directions.
For instant pot rice:
- Place brown rice and water in the instant pot.
- Close the lid and seal.
- Cook the rice for 17 minutes on high pressure.
- Place brown rice and water in the instant pot. Close the lid and seal. Cook the rice for 17 minutes on high pressure. Do a quick pressure release.
- Do a quick pressure release.
For the tofu and vegetables:
- Drain the tofu and place it on a plate lined with paper towels.
- Cover with another paper towel and set something heavy on top to press the liquid out of the tofu.
- An iron skillet works well.
- Let it rest there for 5-10 minutes.
- Cube the tofu and place on a baking sheet with the vegetables.
- Stir the tamari sauce ingredients together in a small bowl.
- Drizzle 3 Tbs. of the sauce over the tofu and vegetables.
- Toss to coat.
- Bake at 400° for 25-30 minutes.
- Pour the rest of the sauce into a saucepan and stir the cornstarch into the sauce.
- Bring it to a boil, then remove from heat.
- The sauce will thicken more as it cools.
- Serve the tofu and vegetables over rice, drizzling the sauce over everything.
Nutrition
Serving: 6to 8 | Calories: 942kcal | Carbohydrates: 174g | Protein: 34g | Fat: 13g | Saturated Fat: 2g | Sodium: 2187mg | Potassium: 1040mg | Fiber: 12g | Sugar: 16g | Vitamin A: 2376IU | Vitamin C: 59mg | Calcium: 302mg | Iron: 10mg