08/21/2026
HERE’S WHAT I MADE FOR DINNER EP 2: SALT & PEPPER TOFU🔥
We’re back with yet another banger of an easy weeknight vegan dinner. This dish hits on all the flavors and textures. It goes perfectly with rice but could be served with noodles. It’s great for the colder weather. So much to love about this one. Hope y’all enjoy 🙏
TBH - this has been a very rough week with the election. it feels good to post some content for y’all. much love and peace to everyone 💙
ingredients
1 block super firm tofu, drained, dried, and broken into jagged 1 1/2-inch chunks
6-8 cups hot water
salt, pepper, and oil (as specified)
1/2 white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/4 head of green cabbage, chopped
6 garlic cloves, minced
1 jalapeño, de-seeded and finely diced
3 spring onions, finely chopped and split into two portions
4 tbsp corn starch
1 1/2 tbsp soy sauce
1 tbsp maple syrup
1/2 tsp Chinese five spice
rice or noodles for pairing
prep
add tofu chunks to a large mixing bowl with 1 tbsp salt and all the hot water (make sure all tofu is submerged in water). set aside 30 mins and prep all your veggies. drain the tofu, pat dry with a towel, then add to a clean large mixing bowl with 2 tbsp olive oil, 1/2 tsp salt, and black pepper to taste (I’d recommend at least 30-40 grinds with a pepper mill). mix in with a spatula, then add the cornstarch and toss to coat all chunks evenly.
heat a large nonstick pan or wok over medium high heat and allow 2-3 mins to heat up. add in 2-3 tbsp olive oil, heat until it barely smokes, and then add in the tofu. cook down 12-14 mins, tossing every minute or so to obtain an even browning on all sides. once browned and crispy, remove from the pan and add the onion, cabbage, and soy sauce with another 2 tbsp olive oil. cook down 2-3 mins, add the bell peppers, stir in, and cook down 2 mins. add half of the spring onions, garlic, and jalapeño. stir in 30 seconds. add the tofu back to the pan and stir in 1-2 mins. add the maple syrup and five spice, stir in, and cook down another 2 mins.
serve with rice or noodles, top with the remaining spring onion, and dig in
