Name: Pan-Seared Tofu with Winter Vegetable and Black Pepper Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: Fusion
Ingredients: 100 g tofu; 0.5 tbsp tamari; 0.5 tbsp cornflour; 1 tbsp cooking oil; 1 item spring onion; 0.25 tsp chilli flakes; 1.25 tsp ginger; 1 clove garlic; 0.5 tbsp dark brown sugar; 1.25 tsp rice wine vinegar; 1 tbsp soy sauce; 0.5 tsp black pepper; 50 g Brussels sprouts; 50 g carrots

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Pan-Seared Tofu with Winter Vegetable and Black Pepper Sauce

Pan-Seared Tofu with Winter Vegetable and Black Pepper Sauce

A sophisticated vegan dish featuring pan-seared tofu, seasonal winter vegetables, and a rich black pepper sauce.

To provide a balanced and flavorful seasonal meal within a calorie-controlled framework, suitable for a fine dining experience.

Source

Ingredients:

100
g
tofu
0.5
tbsp
tamari
0.5
tbsp
cornflour
1
tbsp
cooking oil
1
item
spring onion
0.25
tsp
chilli flakes
1.25
tsp
ginger
1
clove
garlic
0.5
tbsp
dark brown sugar
1.25
tsp
rice wine vinegar
1
tbsp
soy sauce
0.5
tsp
black pepper
50
g
Brussels sprouts
50
g
carrots

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Instructions:

Press the tofu to remove excess water. Cut into 2cm cubes.
In a bowl, toss the tofu cubes with 1 tbsp of tamari and 1 tbsp of cornflour. Set aside.
Heat 2 tbsp of cooking oil in a large pan over medium heat. Add the tofu and pan-sear for about 6-8 minutes, until golden brown on all sides.
In a separate bowl, whisk together remaining tamari, rice wine vinegar, brown sugar, and 1 tbsp of cornflour (make a slurry).
In the same pan, add the sliced spring onions and sauté for 1 minute. Add the chilli flakes, grated ginger, and minced garlic; cook for another minute until fragrant.
Pour the sauce into the pan. Bring to a simmer and cook for 2-3 minutes until thickened. Stir frequently.
Add the Brussels sprouts and carrots. Cook until the vegetables are tender-crisp (5-7 minutes).
Season with freshly ground black pepper to taste. Serve hot.

Nutrition	Per Serving 287 g	Per 100g
Energy	325.7 kcal	113 kcal
Protein	12.4 g	4.3 g
Fibre	4.5 g	1.6 g
Salt	2.2 g	0.8 g
Sugar	9.9 g	3.4 g
Carbohydrates	27.5 g	9.6 g
Fat	19.2 g	6.7 g

Environmental	Per Serving 287 g	Per 100g
CO2	2.1 kg	0.7 kg
Water	2.3 l	0.8 l

100
g
tofu
0.5
tbsp
tamari
0.5
tbsp
cornflour
1
tbsp
cooking oil
1
item
spring onion
0.25
tsp
chilli flakes
1.25
tsp
ginger
1
clove
garlic
0.5
tbsp
dark brown sugar
1.25
tsp
rice wine vinegar
1
tbsp
soy sauce
0.5
tsp
black pepper
50
g
Brussels sprouts
50
g
carrots

Press the tofu to remove excess water. Cut into 2cm cubes.

In a bowl, toss the tofu cubes with 1 tbsp of tamari and 1 tbsp of cornflour. Set aside.

Heat 2 tbsp of cooking oil in a large pan over medium heat. Add the tofu and pan-sear for about 6-8 minutes, until golden brown on all sides.

In a separate bowl, whisk together remaining tamari, rice wine vinegar, brown sugar, and 1 tbsp of cornflour (make a slurry).

In the same pan, add the sliced spring onions and sauté for 1 minute. Add the chilli flakes, grated ginger, and minced garlic; cook for another minute until fragrant.

Pour the sauce into the pan. Bring to a simmer and cook for 2-3 minutes until thickened. Stir frequently.

Add the Brussels sprouts and carrots. Cook until the vegetables are tender-crisp (5-7 minutes).

Season with freshly ground black pepper to taste. Serve hot.