Recipes
Two Pepper Tofu
Serves 4
| Prep Time: 15 mins
| Cook Time: 30 mins
| Total Time: 45 mins
You may need: Chinese Salt & 2 Pepper
Discover The Recipe
Welcome to our vegan twist on a classic Chinese dish - Two Pepper Tofu. Instead of meat, we use extra firm tofu that is seasoned with our handcrafted Chinese Salt & 2 Pepper blend, made with flaky sea salt, freshly ground white pepper, and crushed Sichuan pepper. This blend creates a unique savory, aromatic heat that elevates the dish and showcases the distinctive flavors of Chinese cuisine. In China, salt & pepper recipes are popular late-night snacks and bar bites, typically featuring fried protein with a mix of aromatics and the mouth-tingling Sichuan pepper. The tingling sensation, called "málà" in Chinese, is caused by a compound found in Sichuan pepper. When this compound interacts with the receptors on our taste buds and nerve endings, it triggers a delightful and slightly numbing sensation that is characteristic of Sichuan cuisine.
Tofu, or bean curd, is a versatile ingredient that is a staple in Chinese cuisine. It comes in various textures, from silky soft to extra firm, and is often used as a meat substitute in many dishes such as stir-fries, soups, and stews. Our recipe for Two Pepper Tofu takes a healthier approach by baking the tofu instead of frying, while still achieving a delicious crispy texture and beautiful color. This dish is perfect for meal prep as it can be used in many different ways, whether on top of your favorite greens for a quick salad or tossed with stir-fried rice for a new twist on a classic meal.
Ingredients
14 oz firm tofu, drained and cubed
1 Tbsp cornstarch
1 Tbsp vegetable oil
2 Tbsp soy sauce
2 Tbsp vegan oyster sauce
1 Tbsp agave syrup
1 Tbsp Piquant Post Salt & 2 Pepper
1 red bell pepper, seeded and sliced
4 green onions, sliced
2 cloves garlic, minced
1 Tbsp grated ginger
1 Tbsp vegetable oil
Salt, to taste
Notes
You can adjust the amount of pepper to your preference. If you prefer a milder dish, you can reduce the amount of pepper used.
If you don't have vegan oyster sauce, you can substitute it with mushroom sauce or soy sauce. Or you can try your hand at making your own!
If you prefer a spicier dish, you can add some red pepper flakes or diced chili peppers to the stir-fry.
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, whisk together cornstarch, vegetable oil, soy sauce, vegan oyster sauce, agave syrup, and Piquant Post Salt & 2 Pepper. Add the cubed tofu to the bowl and toss to coat. Spread the coated tofu out onto the lined baking sheet and bake for 20-25 minutes or until crispy.
While the tofu is baking, prepare the stir-fry by heating 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add the sliced red bell pepper, green onions, minced garlic, and grated ginger to the wok and stir-fry for 2-3 minutes until fragrant.
Add the baked tofu to the wok and stir-fry for an additional 2-3 minutes, until heated through. Season with salt to taste and serve hot with rice or noodles.
Alternatives & Substitutions
This recipe can also be made with other vegetables such as broccoli, carrots, or snap peas.
We suggest this dish with cooked rice, but it would be equally delicious with stir fried noodles!
Looking for more delicious recipes with our Salt and 2 Pepper Blend? Try our vegan Dan Dan Noodles, Chicken Congee, Salt & 2 Pepper Ribs, or our Ginger and Scallion Fish!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Two Pepper Tofu
Serves
4
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Piquant Post spice you'll need: Chinese Salt & 2 Pepper
Ingredients
14 oz firm tofu, drained and cubed
1 Tbsp cornstarch
1 Tbsp vegetable oil
2 Tbsp soy sauce
2 Tbsp vegan oyster sauce
1 Tbsp agave syrup
1 Tbsp Piquant Post Salt & 2 Pepper
1 red bell pepper, seeded and sliced
4 green onions, sliced
2 cloves garlic, minced
1 Tbsp grated ginger
1 Tbsp vegetable oil
Salt, to taste
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, whisk together cornstarch, vegetable oil, soy sauce, vegan oyster sauce, agave syrup, and Piquant Post Salt & 2 Pepper. Add the cubed tofu to the bowl and toss to coat. Spread the coated tofu out onto the lined baking sheet and bake for 20-25 minutes or until crispy.
While the tofu is baking, prepare the stir-fry by heating 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add the sliced red bell pepper, green onions, minced garlic, and grated ginger to the wok and stir-fry for 2-3 minutes until fragrant.
Add the baked tofu to the wok and stir-fry for an additional 2-3 minutes, until heated through. Season with salt to taste and serve hot with rice or noodles.
Notes
You can adjust the amount of pepper to your preference. If you prefer a milder dish, you can reduce the amount of pepper used.
If you don't have vegan oyster sauce, you can substitute it with mushroom sauce or soy sauce. Or you can try your hand at making your own!
If you prefer a spicier dish, you can add some red pepper flakes or diced chili peppers to the stir-fry.
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