Thai Black Pepper and Garlic Tofu
"Black pepper provides a different kind of heat than chile peppers, but people who are sensitive to spices may still find this too hot. So start with the lesser amount of black pepper and add more to taste. Those of you who like fiery dishes may want to increase the chile sauce, but try not to overpower the black pepper...."
INGREDIENTS
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1 14 ounce package extra-firm tofu
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1 tablespoon soy sauce (or gluten-free tamari)
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2 tablespoons water
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2 large cloves garlic, pressed
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1 teaspoon black pepper, freshly ground
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1 teaspoon rice vinegar
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1 small onion, halved and sliced into thin wedges
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1 large bell pepper, sliced
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6 cloves garlic, minced or pressed
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3 ounces shiitake mushrooms, sliced
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8 ounces kale (about 1 bunch), stems removed and leaves thinly sliced
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1 bunch asparagus, trimmed and cut into 1 inch pieces
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additional broth or water, as needed
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1 1/2 tablespoon soy sauce (or gluten-free tamari)
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1/2 cup vegetable broth
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1 teaspoon sriracha or other chile sauce (or to taste)
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1/2 to 1 teaspoon black pepper, freshly ground
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2 teaspoons cornstarch
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