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Black Pepper Tofu and Vegetables

from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 3 to 4
Calories: 1180kcal

Ingredients

  • 2 cups brown rice
  • 14 oz. firm or extra-firm tofu
  • 1 bunch chopped asparagus or 1 lb. green beans
  • 1 red or yellow bell pepper chopped

For the tamari sauce:

  • ½ cup tamari
  • 3 Tbs. maple syrup
  • 1 tsp. sesame oil
  • 1 tsp. ground ginger
  • ½-1 tsp. black pepper
  • 1 Tbs. cornstarch

For Instant Pot rice:

  • 2 cups brown rice
  • 2½ 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.
  • 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 together in a small bowl.
  • Drizzle 4 tsp. of the sauce over the tofu and vegetables.
  • Toss to coat.
  • Bake at 400° for 25-30 minutes.
  • Serve the tofu and vegetables over rice, drizzling the sauce over everything.
  • Pour the rest of the sauce into a saucepan and stir the cornstarch into the sauce.
  • The sauce will thicken more as it cools.

Nutrition

Serving: 3to 4 | Calories: 1180kcal | Carbohydrates: 224g | Protein: 39g | Fat: 15g | Saturated Fat: 2g | Sodium: 2192mg | Potassium: 1214mg | Fiber: 14g | Sugar: 18g | Vitamin A: 2376IU | Vitamin C: 59mg | Calcium: 324mg | Iron: 11mg