I’ve continued to play with this recipe, and continued to forget to take pictures.

Black Pepper Tofu
Adapted from Sarah Copeland as featured in The Washington Post
Time: about 1 hour, including ingredient prep time
Serves: 4

1 block firm tofu, drained, cubed and left to dry a bit on a towel
1 medium eggplant, cubed
3 Tbsp unsalted butter
1 Tbsp olive oil
1/2 medium onion, thinly sliced
1 medium-large sweet red pepper (I’ve used bell pepper, Jimmy Nardello and other sweet peppers)
6 cloves garlic, thinly sliced
1-inch peeled ginger, matchsticked
2-3 Tbsp soy sauce
2 tsp sugar (to taste)
1.5 Tbsp coarsely cracked black pepper (I cracked using a mortar and pestle)
Rice to serve

Bake tofu and eggplant at 375 degrees until done to your liking, maybe 20-30 minutes.
Heat butter and oil in a large pan over medium heat. When butter is melted, add onion, sweet pepper, garlic and ginger. Cook for another several minutes, until vegetables are softened. Add soy sauce, sugar and pepper. Reduce heat to low and add tofu and eggplant. Stir and heat until all ingredients are warm. Serve over rice.

Our kids eat this with yogurt because it’s a little spicy. The recipe is pretty versatile, you can add/omit veggies as you have them.

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