This aromatic Thai garlic and black pepper stir fry leans in big with the veg when tofu, shiitake mushrooms, red bell pepper, and cabbage make this a fast and healthy meatless meal.
Course Main Course
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
14-16ouncesmedium-firm tofu, pressed and cut into 1-inch cubes
3tablespoonslight brown sugar
2teaspoonsfreshly ground black pepper
1 1/2tablespoonscanola oil
5clovesgarlic, minced or pressed
12ouncescabbage leaves, cut into 1/2-inch pieces to make about 6 cups
6ouncesshiitake mushroomsabout 3 cups, stemmed and sliced
1red bell pepper, seeded and cut into 1/2-inch pieces
1/4cup chopped cilantro leaves
white rice for serving
Start with draining the tofu: Place a folded paper towel on a plate under the tofu, then place another folded paper towel on top of the tofu. Place another plate on top of the tofu and weigh it down with a bowl filled with something heavy to express the liquid from the tofu. Let sit for 10 minutes, replacing the paper towels midway through draining. Slice the tofu into 1-inch pieces and set aside.
Preheat the oven to 375°F. Line a baking sheet with parchment paper. Place the tofu on a baking sheet in one layer, evenly spaced apart. Bake for 20-30 minutes, flipping halfway through if you like. Remove from the oven and set aside.
While the tofu is baking, start the sauce. In a small bowl, whisk together the fish sauce, sugar, and black pepper until the sugar dissolves. Once the tofu is done baking, heat a large nonstick skillet over medium-high heat, then add the oil and garlic. Cook until golden brown and fragrant. Add the cabbage, mushrooms, and red bell pepper and cook until the vegetables begin to soften, stirring often, for about 5 minutes. Add the fish sauce mixture and the tofu, toss to combine, and cook until the fish sauce has been absorbed and the vegetables are tender. Taste for seasoning and add more black pepper and salt if needed. Top with chopped cilantro and serve over steamed rice.