Description
This vegan ginger black pepper tofu is smothered in a spicy sauce and the perfect dish to throw together for an easy weeknight dinner. Done in 30 minutes!
Ingredients
Scale
- 1/2 small onion (diced)
- 5 button mushrooms (sliced)
- 1 block tempeh (cubed)
- 1 inch ginger (minced)
- 4 cloves garlic (minced)
- 4 tbsp light soy sauce
- 1/3 cup water
- 1 1/2 tsp freshly ground black pepper
- 1 green or red bell pepper (diced)
- 2 tsp maple syrup
- 1/2 tsp cornstarch
- 1 cup vegetables of choice
Instructions
- In a non-stick saute pan warmed to medium heat, saute your onions and mushrooms until softened.
- Optional, but feel free to add a drop or two of oil and then add in tempeh, garlic and ginger and saute until garlic and ginger become fragrant.
- Stir in bell pepper and stir again for another 2 minutes.
- Pour in soy sauce, water and black pepper, then stir well to combine.
- Sprinkle cornstarch evenly over top tempeh mixture, then stir again to make sure cornstarch mixes into the sauce.
- Add in maple syrup and any additional vegetables you wish, then stir well to combine.
- Bring mixture to a low simmer and cover pan with a lid for about 5 minutes.
- Remove from heat and allow sauce to thicken and fully coat tempeh. Serve with rice or other sides of your choosing.
Notes
- To make gluten-free, make sure to use gluten free soy sauce, coconut aminos or tamari.
- Swap in your favorite veggies at the end. Great with spinach and broccoli.