Thank you, Annie, at An Unrefined Vegan, for holding my hand as I prepared for the big event! There will be everything from appetizers to desserts. I'm bringing a main dish to this shindig. So bring your plate and help yourself!
Black Pepper Tofu
Olive oil
Cornstarch
Vegan butter
One shallot, diced
3 cloves garlic, diced
1 T. fresh ginger, diced
Crushed red pepper flakes
2 T. kecap manis (sweet soy sauce)
2 T. soy sauce
2 T. dark soy sauce (recipe follows)
Crushed black peppercorns
Green onions, chopped
Place the tofu squares in a ziploc baggie and sprinkle in some cornstarch. Zip the baggie closed and shake it to coat the tofu in the cornstarch. Heat the oil in a skillet and add the tofu. Cook the tofu until it is crispy and golden, and put on paper towels to drain. Set aside.
Drain any leftover oil and put the skillet back on the burner. Add some vegan butter and let it melt. Add the shallots, garlic, ginger and a few shakes of crushed red pepper flakes and saute until softened. Add the tofu back to the skillet with the three different soy sauces and a few twists of the peppercorns. Stir to evenly coat the tofu.
Serve the tofu on top of steamed white rice and sprinkle on some of the green onions. Enjoy!
Dark Soy Sauce
1/4 c. water
1 c. dark brown sugar
1/2 c. soy sauce
Mix the water and brown sugar together in a pot over high heat, stirring constantly. Bring to a boil, then reduce to medium low. When the brown sugar has all dissolved, pour in the soy sauce, stirring again to mix well. When heated through, remove from heat and let cool. Store in the refrigerator.
I cannot say how delicious this was! Even my non-vegan non-tofu loving husband had two servings and told me this was a keeper! High praise from him for tofu, I have to say!
Make sure you sample the other offerings on the potluck!
You can travel backward and forward through the blogs to see what everyone is bringing!
