We’re starting this week off with this sweet and savory Black Pepper Eggplant Tofu recipe. Tofu is made from soybeans, which has come under controversy lately with claims that soy is linked with breast cancer, feminization in men, among others. We actually dedicated an entire podcast episode about soy here! In a nutshell, soy is a perfectly safe and nutritious choice for vegetarians and non-vegetarians alike. Just make sure you opt for organic, minimally processed soy products. Go for tofu, soy milk, or edamame versus things like soy cheese, drumsticks, and nuggets. These are way more processed and as a result, have tons of additives and sodium.
Tofu is an excellent source of protein for vegetarians, and can be incorporated into soups, stews, smoothies, and even desserts! This week’s recipe can be enjoyed on its own, or can be paired with brown rice or quinoa for a more satisfying meal. Let’s get started with this recipe!
First you’ll want to press excess water from the tofu. This way the tofu is better able to absorb all of the yummy flavors we’ll be infusing it with. You can press the tofu using paper towels. Simply wrap the tofu in paper towels, and using your hands, press the water out. After that’s done, cut the tofu into 1” cubes, and in a large bowl, add the tofu cubes and dust them with the corn starch. Toss the tofu in the bowl so that they’re all evenly coated with the starch. In a large pan, heat the coconut oil, and add the tofu pieces. Cook for 5 minutes on each side over medium heat. While that’s happening, combine all the ingredients for the black pepper sauce in a bowl. Mix well.
Once the tofu has cooked, add the eggplant and peppers to the pan, and drizzle the sauce onto all ingredients. Cook for 10 minutes on low-medium heat, with the lid on. Finish off with fresh scallions and salt, to taste!
Are you a tofu lover? What are your favorite ways to make tofu? Let us know in the comments below!
- 1 block firm tofu
- 1 tablespoon corn starch
- 1 tablespoon coconut oil
- 3 cups eggplant, chopped
- 2 baby red bell peppers, sliced
- 1 jalapeño pepper, sliced and de-seeded
- 3 scallions, sliced
- Salt, to taste
- 1 tablespoon soy sauce
- 1 tablespoon white rice vinegar
- 1 tablespoon sesame seed oil
- 1 tablespoon sugar
- 1 tablespoon ground black pepper
- 1 teaspoon garlic powder
- Using paper towels, press out excess water from the tofu
- Then cut the tofu into 1" cubes
- In a large bowl, add the tofu cubes and dust them with the corn starch. Toss the tofu in the bowl so that they're all evenly coated with the starch
- In a large pan, heat the coconut oil, and add the tofu pieces
- Cook for 5 minutes on each side over medium heat
- While that's happening, combine all the ingredients for the black pepper sauce in a bowl. Mix well.
- Once the tofu has cooked, add the eggplant and peppers to the pan, and drizzle the sauce onto all ingredients
- Cook for 10 minutes on low-medium heat, with the lid on
- Finish off with fresh scallions and salt, to taste
