The Chinese Black Pepper Sauce that's calling your name!

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and is often less expensive.

black pepper

🥗Healthier: white pepper

💰Cheaper: black pepper blend

White pepper has a milder flavor and is often more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos provide a similar taste.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

Rinse and drain jasmine rice 2-3 times to remove excess starch.

Combine 1/2 cup water with the rinsed rice in a small saucepan.

Heat the saucepan on medium-high until water bubbles, then reduce heat to medium-low, cover, and cook for 15 minutes.

Slice onion in half, peel, and cut into thirds for bite-sized pieces.

Roughly chop 1/2 green bell pepper and 1/2 red bell pepper into bite-sized pieces.

Pat dry 175 g of extra firm tofu and slice into bite-sized cubes.

Toast 1 teaspoon of black peppercorns in a non-stick pan over medium heat for 1-2 minutes.

Coarsely crush the toasted peppercorns using a pestle and mortar, then transfer to a mixing bowl.

Add 2 teaspoons soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon plant-based oyster sauce, 1/2 teaspoon black vinegar, a splash of toasted sesame oil, 1/2 teaspoon potato starch, and a couple tablespoons of water to the crushed peppercorns; whisk to combine.

Add 1 teaspoon of avocado oil to the hot pan and sear the tofu cubes for a few minutes until colored, then set aside.

Add another teaspoon of avocado oil to the pan, then add the onions and bell peppers; sauté for 3-4 minutes without moving the veggies for a nice sear.

Add the tofu back to the pan, pour in the black pepper sauce, stir, and cook for about a minute until veggies are coated.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens