Crispy, golden nuggets of pan-fried tofu, smothered in a sweet and savoury black pepper sauce that clings to the tofu in the best way. Served over seasoned sticky rice with plenty of oven-roasted veggies for a thoroughly satisfying plant-based meal, and all in a quick 30 minutes.
Contains: Gluten, Soy, Sulphites, Wheat
May Contain: Mustard, Milk, Egg, Sesame, Tree Nuts, Peanuts, Fish, Shellfish
Tip: Wash hands well with soapy water after handling jalapeño and avoid touching eyes or face.
Roast Sweet Potatoes
Turn on oven to 400°F. Line a baking sheet with foil. Place sweet potato on baking sheet. Toss sweet potatoes with 1 tbsp. (2 tbsp. for 4 servings) oil. Season with salt and pepper. Place baking sheet in middle rack of oven immediately. Set a timer for 10 minutes.
Cook Sticky Rice
Rinse and drain sticky rice well with a mesh sieve. Add rice to a small pot with 1 cup (2 cups for 4 servings) salted water. Bring to a boil and reduce heat to low. Cover with lid, leaving enough room for steam to escape. Cook for 15-18 minutes, or until grains are tender. Stir in the seasoned rice vinegar.
Prepare Black Pepper Sauce + Tofu
In a small bowl, whisk kecap manis, maple syrup, ginger, garlic, and cracked black pepper. Set aside for Step 7. Dry tofu using paper towel and cut into ½ inch cubes. Place tofu in a separate mixing bowl and toss with cornstarch. Set aside for Step 5.
When oven has preheated and alarm goes off, add broccoli florets to baking sheet. Turn on broiler. Roast for 5 minutes, then flip vegetables. Set timer for another 5 minutes, until vegetables are tender and sweet potato has crispy edges.
Heat ¼ cup (½ cup for 4 servings) oil in a large skillet over medium-high. Shake off excess cornstarch and add tofu into hot oil carefully to avoid splattering. Cook for 4-5 minutes, turning pieces until crispy on all sides. Set aside on a plate lined with paper towel to absorb excess oil.
Wash green onion, jalapeño, and cilantro. Chop cilantro. Slice green onion into ½ inch pieces. Cut lime in half. Cut jalapeño in half, remove seeds and mince.
When tofu is done, carefully drain hot oil from skillet and carefully wipe skillet with paper towel. Add 1 tbsp. (2 tbsp. for 4 servings) fresh oil to hot skillet. Add jalapeño and saute for 30 seconds. Add tofu back to skillet with prepared black pepper sauce. Toss to coat. Turn off heat and set aside.
Divide rice, roasted vegetables, and black pepper tofu into serving bowls. Garnish with green onion, cilantro, and a squeeze of lime. Enjoy!