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Vegan Black Pepper Stir-Fry
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Vegan Black Pepper Stir-Fry

25 minServes 2Nutri-Score B€€
from @thrivingonplants12 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • firm tofu (pressed and cubed)Fresh300 g
  • bell pepper (sliced)Produce1 piece
  • onion (sliced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • broccoli (cut into florets)Produce200 g
  • black pepper (freshly ground)Spices2 g
  • soy saucePantry30 ml
  • maple syrupPantry10 ml
  • sesame oilPantry15 ml
  • cornstarchPantry10 g
  • vegetable oilPantry15 ml
  • rice (rinsed)Grains150 g

per serving

Nutrition

583kcal

Carbs
73 g
Proteins
23 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Wok
  • Saucepan
  • Mixing bowl
  • Stovetop

step by step

Method

  1. Cook the rice

    • Rinse the rice and cook it in a saucepan of water until tender.
    • Drain and keep warm.
    Step 1

  2. Mix the black pepper sauce

    • Whisk the soy sauce, maple syrup, sesame oil, cornstarch and black pepper in a bowl until smooth.
    Step 2

  3. Fry the tofu

    • Heat the vegetable oil in a wok over high heat.
    • Fry the tofu cubes until golden and crisp on all sides, then set aside.
    Step 3

  4. Stir-fry the vegetables

    • Add the onion, bell pepper and broccoli to the wok and stir-fry until crisp-tender.
    • Add the garlic and stir for a few seconds until fragrant.
    Step 4

  5. Combine and serve

    • Return the tofu to the wok, pour in the black pepper sauce and toss until everything is glossy and coated.
    • Serve hot over the rice.
    Step 5
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