Leigh

Vegan mushroom ragu

Posted on by Leigh

Vegan mushroom ragu

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 418kcal

Ingredients

  • 300 g mushrooms sliced
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 2 tbsp olive oil
  • 1 carrot finely diced
  • 1 celery stalk finely chopped
  • 400 g canned crushed tomatoes
  • 1 tsp dried thyme
  • 1 tsp dried origanum
  • 1 tsp dried basil
  • 200 ml vegetable broth
  • 200 ml red wine (make sure it's vegan)
  • 2 bay leaves
  • 250 g tagliatelle pasta
  • salt to taste
  • pepper to taste

Garnish

  • Fresh basil leaves
  • Vegan Parmesan cheese (optional)

Instructions

  • Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 2-3 minutes.
  • Add the sliced mushrooms, carrots, and celery to the pan. Cook, stirring occasionally, until the vegetables have softened and the mushrooms have released their liquid, about 5-7 minutes.
  • Pour in the red wine and vegetable broth. Stir well and bring the mixture to a simmer.
  • Add the crushed tomatoes, dried thyme, dried oregano, dried basil, bay leaves, salt, and pepper. Stir to combine.
  • Reduce the heat to low, cover the pan, and let the ragu simmer for about 20-30 minutes, stirring occasionally. The sauce should thicken and the flavors meld together.
  • While the ragu is simmering, cook the tagliatelle pasta according to the package instructions until al dente. Drain and set aside.
  • Once the ragu has thickened and the vegetables are tender, taste and adjust the seasoning as needed. Remove and discard the bay leaves.
  • Serve the mushroom ragu over the cooked tagliatelle pasta. Garnish with fresh basil leaves and vegan Parmesan cheese, if desired.
    Enjoy your vegan mushroom ragu on tagliatelle!
Nutrition Facts
Vegan mushroom ragu
Serving Size
 
1 Serving
Amount per Serving
Calories
418
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
53
mg
18
%
Sodium
 
363
mg
16
%
Potassium
 
855
mg
24
%
Carbohydrates
 
61
g
20
%
Fiber
 
6
g
25
%
Sugar
 
10
g
11
%
Protein
 
13
g
26
%
Vitamin A
 
2928
IU
59
%
Vitamin C
 
14
mg
17
%
Calcium
 
88
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan pasta salad

Posted on by Leigh

Vegan pasta salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 405kcal

Ingredients

Salad

  • 250 g pasta vegan pasta of your choice
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper
  • 1/2 cup green bell pepper
  • 1/4 cup red onion finely chopped
  • 1/4 cup black olives sliced
  • 1/4 cup fresh basil leaves chopped
  • 1/4 cup fresh parsley chopped

Dressing

  • 60 ml olive oil
  • 45 ml balsamic vinegar
  • 1 garlic cloves
  • 1 tsp Dijon mustard
  • salt to taste
  • pepper to taste

Instructions

  • Cook the pasta: Boil the pasta according to the package instructions until it's al dente. Drain and rinse it under cold water to stop the cooking process. Set it aside to cool.
  • Prepare the vegetables: While the pasta is cooking, prepare the vegetables. Wash, chop, and slice the cherry tomatoes, cucumber, red and green bell peppers, red onion, black olives (if using), basil, and parsley. Place them all in a large mixing bowl.
  • Make the dressing: In a small bowl, combine the olive oil, balsamic vinegar, minced garlic, Dijon mustard, and season with salt and pepper. Whisk together until well combined.
  • Assemble the salad: Once the pasta has cooled, add it to the bowl with the chopped vegetables. Pour the dressing over the pasta and vegetables, then gently toss everything together until the salad is well coated with the dressing.
  • Chill and serve: Cover the bowl and refrigerate the vegan pasta salad for at least an hour to allow the flavors to meld. Before serving, you can garnish it with extra fresh herbs if desired. Enjoy!
Nutrition Facts
Vegan pasta salad
Serving Size
 
1 Serving
Amount per Serving
Calories
405
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Sodium
 
169
mg
7
%
Potassium
 
413
mg
12
%
Carbohydrates
 
55
g
18
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
10
g
20
%
Vitamin A
 
1360
IU
27
%
Vitamin C
 
58
mg
70
%
Calcium
 
47
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan sesame noodles

Posted on by Leigh

Vegan sesame noodles

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 285kcal

Ingredients

Noodles

  • 200 g whole wheat or rice noodles
  • 60 ml soy sauce or tamari(for a gluten-free option)
  • 30 ml rice vinegar
  • 30 ml sesame oil
  • 15 ml maple syrup
  • 10 ml sriracha sauce (adjust to your spice preference)
  • 2 garlic cloves
  • 1 tsp grated ginger

Toppings (optional)

  • Sesame seeds
  • Chopped green onions
  • Sliced cucumber
  • Sliced red bell pepper

Instructions

  • Cook the noodles according to the package instructions until they are al dente. Drain and rinse them under cold water to stop the cooking process. Set aside.
  • In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup or agave nectar, sriracha sauce, minced garlic, and grated ginger to make the sauce. Taste and adjust the seasonings if needed.
  • Toss the cooked and cooled noodles with the sauce until well coated.
  • If desired, top the noodles with sesame seeds, chopped green onions, sliced cucumber, and sliced red bell pepper for added texture and flavor.
  • Serve the vegan sesame noodles cold, and enjoy!
    Feel free to adjust the ingredients and quantities to suit your taste preferences. Enjoy your delicious vegan sesame noodles!
Nutrition Facts
Vegan sesame noodles
Serving Size
 
1 Serving
Amount per Serving
Calories
285
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
6
g
Sodium
 
1798
mg
78
%
Potassium
 
113
mg
3
%
Carbohydrates
 
35
g
12
%
Fiber
 
1
g
4
%
Sugar
 
7
g
8
%
Protein
 
4
g
8
%
Vitamin A
 
8
IU
0
%
Vitamin C
 
5
mg
6
%
Calcium
 
28
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan sticky tofu on rice

Posted on by Leigh

Vegan sticky tofu on rice

Print Pin Rate
Course: Supper
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinate: 15 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 259kcal

Ingredients

Sticky Tofu

  • 400 g extra-firm tofu cubed
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp cornstarch
  • 1 garlic clove minced
  • 1/2 tsp grated ginger
  • vegetable oil for frying

Sticky Sauce

  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp tomato paste
  • 1/2 tsp sriracha sauce (adjust to taste)
  • 1/2 tsp cornstarch
  • 2 tbsp water

Serving

  • 300 g cooked rice
  • Sesame seeds, chopped green onions, and sliced red chilies for garnish

Instructions

  • Press the tofu to remove excess moisture. You can do this by wrapping the tofu in a clean kitchen towel and placing a heavy object on top. Let it sit for 15-30 minutes.
  • Once pressed, cut the tofu into cubes.
  • In a mixing bowl, combine the soy sauce, maple syrup, rice vinegar, sesame oil, cornstarch, minced garlic, and grated ginger.
  • Add the tofu cubes to the marinade, gently toss to coat, and let it marinate for at least 15 minutes.
  • Heat some vegetable oil in a pan over medium-high heat.
  • Add the marinated tofu cubes to the hot pan and cook until they become crispy and golden brown on all sides. This may take about 5-7 minutes. Remove the tofu from the pan and set it aside.
  • In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, tomato paste, sriracha sauce, cornstarch, and water.
  • Return the pan to the heat and pour in the sticky sauce mixture.
  • Add the cooked tofu back to the pan and stir well to coat the tofu in the sauce.
  • Let it simmer for a few minutes until the sauce thickens and coats the tofu.
  • Serve the sticky tofu over cooked rice.
  • Garnish with sesame seeds, chopped green onions, and sliced red chilies, if desired.
    Enjoy your delicious vegan sticky tofu with rice!
Nutrition Facts
Vegan sticky tofu on rice
Serving Size
 
1 Serving
Amount per Serving
Calories
259
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
2
g
Sodium
 
1132
mg
49
%
Potassium
 
311
mg
9
%
Carbohydrates
 
40
g
13
%
Fiber
 
1
g
4
%
Sugar
 
14
g
16
%
Protein
 
12
g
24
%
Vitamin A
 
63
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
68
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan tofu stir fry

Posted on by Leigh

Vegan tofu stir fry

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Marinate: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: 267kcal

Ingredients

Tofu

  • 400 g firm tofu pressed and cubed
  • 30 ml soy sauce or tamari (for marinating)
  • 15 ml cornstarch (for marinating)

Stir-fry

  • 30 ml vegetable oil
  • 1 onion sliced
  • 2 garlic cloves minced
  • 2.5 cm piece of fresh ginger minced
  • 200 g broccoli florets
  • 200 g bell peppers sliced (use a mix of colors for variety)
  • 200 g carrots julienned or sliced into thin strips
  • 100 g snap peas or snow peas trimmed
  • 100 g mushrooms sliced
  • 30 ml soy sauce or tamari (for the stir-fry sauce)
  • 15 ml rice vinegar
  • 15 ml maple syrup
  • 5 ml toasted sesame oil
  • Sesame seeds and chopped green onions for garnish (optional)

Instructions

  • Press the tofu: Wrap the tofu in a clean kitchen towel or paper towels, and place something heavy on top (like a cast-iron skillet or a few cans). Press the tofu for about 30 minutes to remove excess moisture. Then, cube the tofu into bite-sized pieces.
  • Marinate the tofu: In a bowl, mix together 30 ml of soy sauce (or tamari) and 15 ml of cornstarch (or arrowroot powder). Add the tofu cubes and gently toss to coat. Let it marinate for at least 15 minutes.
  • Prepare the sauce: In a small bowl, combine 30 ml of soy sauce (or tamari), 15 ml of rice vinegar, 15 ml of maple syrup (or agave nectar), and 5 ml of toasted sesame oil. Set the sauce aside.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat.
  • Add the marinated tofu to the hot skillet and cook until it's golden brown and crispy on all sides. This should take about 5-7 minutes. Remove the tofu from the skillet and set it aside.
  • In the same skillet, add a bit more oil if needed, and then add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
  • Add the sliced onion, broccoli, bell peppers, carrots, snap peas, and mushrooms to the skillet. Stir-fry the vegetables for about 5-7 minutes or until they are tender-crisp.
  • Return the cooked tofu to the skillet and pour the sauce over the tofu and vegetables. Stir-fry for an additional 2-3 minutes, allowing the sauce to thicken and coat everything evenly.
  • Taste and adjust the seasoning if necessary. You can add more soy sauce, maple syrup, or sesame oil to taste.
  • Serve your vegan tofu stir-fry hot, garnished with sesame seeds and chopped green onions if desired. It's delicious when served over cooked rice or noodles.
    Enjoy your homemade vegan tofu stir-fry! Feel free to customize it with your favorite vegetables or add extra chili sauce for some heat if you like.
Nutrition Facts
Vegan tofu stir fry
Serving Size
 
1 Serving
Amount per Serving
Calories
267
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
3
g
Sodium
 
883
mg
38
%
Potassium
 
645
mg
18
%
Carbohydrates
 
25
g
8
%
Fiber
 
6
g
25
%
Sugar
 
12
g
13
%
Protein
 
15
g
30
%
Vitamin A
 
10502
IU
210
%
Vitamin C
 
130
mg
158
%
Calcium
 
198
mg
20
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Asian Cucumber sesame salad

Posted on by Leigh

Asian Cucumber sesame salad

Print Pin Rate
Prep Time: 5 minutes
Refrigerate: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 102kcal

Ingredients

  • 2 cucumbers thinly sliced
  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey or sugar
  • 2 garlic cloves minced
  • 1 tsp grated fresh ginger
  • 2 tbsp toasted sesame seeds
  • 2 green onions thinly sliced
  • Red chili flakes (optional)
  • Fresh cilantro (optional)
  • salt to taste
  • ground pepper to taste

Instructions

  • Wash and thinly slice the cucumbers. You can use a mandoline or a sharp knife to achieve thin slices. Place them in a large mixing bowl.
  • In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or sugar), minced garlic, and grated ginger to create the dressing.
  • Pour the dressing over the sliced cucumbers in the mixing bowl.
  • Toss the cucumbers and dressing together until the cucumbers are well coated.
  • Sprinkle the toasted sesame seeds over the salad and toss them in.
  • If you like a bit of heat, you can add some red chili flakes or fresh chili pepper slices at this point.
  • Taste the salad and adjust the seasoning with salt and pepper if needed.
  • Garnish the salad with thinly sliced green onions and fresh cilantro or parsley, if desired.
  • Chill the salad in the refrigerator for about 30 minutes to allow the flavors to meld.
  • Serve your Asian Cucumber Sesame Salad as a refreshing side dish with your favorite Asian-inspired meal.
    Enjoy your delicious and refreshing Asian Cucumber Sesame Salad!
Nutrition Facts
Asian Cucumber sesame salad
Serving Size
 
1 Serving
Amount per Serving
Calories
102
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Sodium
 
515
mg
22
%
Potassium
 
270
mg
8
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%
Vitamin A
 
168
IU
3
%
Vitamin C
 
6
mg
7
%
Calcium
 
71
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan brownies

Posted on by Leigh

Vegan brownies

Print Pin Rate
Course: Dessert
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 10 brownies
Calories: 314kcal

Ingredients

  • 200 g all-purpose flour
  • 75 g unsweetened cocoa powder
  • 200 g granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 240 ml unsweetened almond milk (or any plant-based milk of your choice)
  • 120 ml coconut oil
  • 1 tsp vanilla extract
  • 100 g dairy-free chocolate chips or chunks

Instructions

  • Preheat your oven to 180°C (350°F) and line a square 20×20 cm (8×8 inch) baking pan with parchment paper or grease it lightly.
  • In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well to combine.
  • In another bowl, whisk together the almond milk, vegetable oil, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter.
  • Fold in the dairy-free chocolate chips or chunks.
  • Pour the brownie batter into the prepared baking pan and spread it evenly.
  • Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake.
  • Remove the brownies from the oven and let them cool in the pan for about 10 minutes.
  • After cooling, lift the brownies out of the pan using the parchment paper, and place them on a wire rack to cool completely.
  • Once completely cooled, cut the brownies into squares and enjoy your delicious vegan brownies!
    These vegan brownies are rich, fudgy, and perfect for satisfying your chocolate cravings without any animal products. Enjoy!
Nutrition Facts
Vegan brownies
Serving Size
 
1 Serving
Amount per Serving
Calories
314
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
12
g
75
%
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
1
g
Sodium
 
252
mg
11
%
Potassium
 
137
mg
4
%
Carbohydrates
 
46
g
15
%
Fiber
 
4
g
17
%
Sugar
 
25
g
28
%
Protein
 
4
g
8
%
Calcium
 
80
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cauliflower rice sushi

Posted on by Leigh

Cauliflower rice sushi

Print Pin Rate
Course: Side Dish, Supper
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 10 pieces
Calories: 30kcal

Ingredients

Cauliflower Rice

  • 1 small cauliflower
  • 1 tbsp rice vinegar
  • 1 tsp sugar (or sugar substitute)
  • 1/2 tsp salt

Sushi Filling

  • 1/2 cucumber thinly sliced into strips
  • 1/2 avocado thinly sliced
  • 1 small carrot thinly sliced into strips
  • 1/2 red bell pepper thinly sliced into strips
  • 3 sheets nori (seaweed)

Assembling

  • a bamboo sushi rolling mat
  • plastic wrap
  • soy sauce for dipping
  • pickled ginger (optional)
  • wasabi (optional)

Instructions

Prepare the Cauliflower Rice:

  • Cut the cauliflower into florets and remove the tough stem.
  • Use a food processor to pulse the cauliflower until it resembles the texture of rice grains. Be careful not to over-process; you want it to have a rice-like consistency.
  • Transfer the cauliflower rice to a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
  • In a bowl, mix the rice vinegar, sugar, and salt until the sugar and salt dissolve. Drizzle this mixture over the cauliflower rice and toss to combine. Set aside.

Prepare the Sushi Fillings:

  • Slice all your preferred fillings into thin strips. You can also add other ingredients like cooked shrimp, smoked salmon, or tofu if desired.

Assemble the Sushi:

  • Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap. This will prevent the cauliflower rice from sticking to the mat.
  • Lay a sheet of nori, shiny side down, onto the plastic-covered rolling mat.
  • Wet your fingers to prevent the cauliflower rice from sticking and spread an even layer of cauliflower rice over the nori sheet, leaving about half an inch of nori at the top free.
  • Arrange your desired fillings in a line across the center of the rice.
  • Carefully lift the bamboo mat's edge closest to you and start rolling the nori and fillings away from you. Apply gentle pressure to shape the sushi roll.
  • Continue rolling until you reach the exposed nori. Wet the nori edge with a bit of water to seal the roll.
  • Use a sharp knife dipped in water to slice the sushi roll into bite-sized pieces.

Serve:

  • Arrange the sushi pieces on a plate, and serve with soy sauce, pickled ginger, and wasabi.
    Enjoy your homemade raw cauliflower rice sushi! You can get creative with the fillings and even dip the rolls in a little soy sauce for added flavor.
Nutrition Facts
Cauliflower rice sushi
Serving Size
 
1 Serving
Amount per Serving
Calories
30
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.3
g
2
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Sodium
 
131
mg
6
%
Potassium
 
180
mg
5
%
Carbohydrates
 
4
g
1
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
1088
IU
22
%
Vitamin C
 
22
mg
27
%
Calcium
 
12
mg
1
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chickpea salad

Posted on by Leigh

Chickpea salad

Print Pin Rate
Course: Salad, Supper
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 277kcal

Ingredients

  • 400 g canned chickpeas drained and rinsed
  • 1 cucumber diced
  • 1 red bell pepper diced
  • 1 red onion chopped
  • 200 g cherry tomatoes halved
  • 50 g fresh parsley chopped
  • 50 g fresh mint leaves chopped
  • 2 Lemons Juiced
  • 60 ml extra-virgin olive oil
  • 2 garlic cloves minced
  • salt to taste
  • pepper to taste

Instructions

  • If using dried chickpeas, soak them in water overnight, then drain and rinse. If using canned chickpeas, simply drain and rinse them.
  • In a large mixing bowl, combine the chickpeas, diced cucumber, diced red bell pepper, chopped red onion, halved cherry tomatoes, chopped parsley, and chopped mint leaves.
  • In a separate small bowl, whisk together the lemon juice, extra-virgin olive oil, minced garlic, salt, and pepper to create the dressing.
  • Pour the dressing over the salad ingredients in the large mixing bowl.
  • Gently toss all the ingredients together until well coated with the dressing.
  • Taste and adjust the seasoning with additional salt and pepper, if needed.
  • Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  • Serve your raw chickpea salad cold as a refreshing and nutritious meal or side dish.
    Enjoy your delicious and healthy raw chickpea salad!
Nutrition Facts
Chickpea salad
Serving Size
 
1 Serving
Amount per Serving
Calories
277
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Sodium
 
300
mg
13
%
Potassium
 
679
mg
19
%
Carbohydrates
 
30
g
10
%
Fiber
 
9
g
38
%
Sugar
 
6
g
7
%
Protein
 
8
g
16
%
Vitamin A
 
2842
IU
57
%
Vitamin C
 
104
mg
126
%
Calcium
 
124
mg
12
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Black pepper tofu on rice

Posted on by Leigh

Black pepper tofu on rice

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting: 30 minutes
Total Time: 55 minutes
Servings: 2 people
Calories: 827kcal

Ingredients

Black Pepper Tofu

  • 400 g firm tofu cut into cubes
  • 2 tbsp vegetable oil
  • 2 garlic cloves minced
  • 1 small onion finely chopped
  • 2 red chili peppers thinly sliced (adjust to your spice preference)
  • 2 tbsp black peppercorns coarsely crushed
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • spring onions chopped for garnish
  • cilantro chopped for garnish
  • salt to taste

Serving

  • 250 g jasmine rice cooked

Instructions

  • Cut the tofu into cubes and place them on paper towels to remove excess moisture. You can also press the tofu with a heavy object for 20-30 minutes to extract more moisture.
  • Heat the vegetable oil in a large pan or wok over medium-high heat.
  • Once the oil is hot, add the minced garlic, chopped onion, and sliced chili peppers. Stir-fry for 2-3 minutes until they become fragrant and the onions are translucent.
  • Add the tofu cubes to the pan and cook for about 5-7 minutes, or until the tofu becomes golden and slightly crispy on the outside. Stir occasionally to ensure even cooking.
  • In a small bowl, mix together the coarsely crushed black peppercorns, soy sauce, oyster sauce (if using), sugar, and a pinch of salt.
  • Pour the black pepper sauce mixture over the tofu in the pan. Stir well to coat the tofu evenly and continue cooking for another 2-3 minutes, allowing the sauce to thicken and the tofu to absorb the flavors.
  • Taste and adjust the seasoning by adding more soy sauce, sugar, or salt if needed.
  • Once the tofu is coated with the black pepper sauce and heated through, remove the pan from the heat.
  • Serve the Black Pepper Tofu hot over cooked jasmine rice, garnished with chopped spring onions and cilantro.
    Enjoy your delicious Black Pepper Tofu on Rice! Adjust the spice level by adding more or fewer chili peppers to suit your taste.
Nutrition Facts
Black pepper tofu on rice
Serving Size
 
1 Serving
Amount per Serving
Calories
827
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
14
g
Monounsaturated Fat
 
6
g
Sodium
 
1042
mg
45
%
Potassium
 
525
mg
15
%
Carbohydrates
 
122
g
41
%
Fiber
 
7
g
29
%
Sugar
 
7
g
8
%
Protein
 
31
g
62
%
Vitamin A
 
485
IU
10
%
Vitamin C
 
68
mg
82
%
Calcium
 
353
mg
35
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.