Black Pepper Tofu and Vegetables
from Tiffany at eatathomecooks.com
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