Recipe: Black Pepper and Garlic Tofu (Modified)
Verdict: Best tofu dish ever!!! Amazing!
This recipe is slightly modified from Susan Voisin's recipe on her blog Fat Free Vegan Kitchen
1 16 oz package of extra firm tofu
1 Tablespoon Bragg's liquid aminos
2 Tablespoons water
3 cloves of garlic, pressed
Lots of black pepper, freshly ground
1 teaspoon rice wine vinegar
Preheat oven to 400F. Cut the tofu into strips and gently press between paper towels to remove moisture. Place the tofu in a Ziploc bag. Mix the marinade ingredients in a bowl and pour over the tofu. I had to go to the store to buy parchment paper, so I let the tofu sit in the marinade while I was at the store. It was the perfect amount of time. Bake the tofu in the oven for 1 hour, turning at 15 minute intervals. I baked for the extra time to make the tofu even crispier. Yum!
Now to make the sauce.
1 1/2 Tablespoons Bragg's liquid aminos
1/2 cup of veggie broth
1 teaspoon Sriracha
Lots of freshly ground black pepper
2 teaspoons cornstarch
Combine all ingredients in a small pan. Whisk frequently while heating. Sauce will thicken as it heats.
Once the sauce was complete, I added the tofu and mixed them together. I then served the tofu with a baked potato (which I prepared at the same time as the tofu) and some green peas.
This meal was so amazing!! I cannot put in words how tasty the tofu was. And the spice was perfect. I hope to make it again and again. Thank you Susan at Fat Free Vegan!
