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Black Pepper Eggplant Tofu
Servings: 4
  • 1 block firm tofu
  • 1 tablespoon corn starch
  • 1 tablespoon coconut oil
  • 3 cups eggplant chopped
  • 2 baby red bell peppers sliced
  • 1 jalapeƱo pepper sliced and de-seeded
  • 3 scallions sliced
  • Salt to taste
For the black pepper sauce
  • 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
  1. Using paper towels, press out excess water from the tofu
  2. Then cut the tofu into 1" cubes
  3. 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
  4. In a large pan, heat the coconut oil, and add the tofu pieces
  5. Cook for 5 minutes on each side over medium heat
  6. While that's happening, combine all the ingredients for the black pepper sauce in a bowl. Mix well.
  7. Once the tofu has cooked, add the eggplant and peppers to the pan, and drizzle the sauce onto all ingredients
  8. Cook for 10 minutes on low-medium heat, with the lid on
  9. Finish off with fresh scallions and salt, to taste