Name: Steak-Spiced Tofu with Sautéed Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: ¼ cup (60 ml) low-sodium soy sauce; ¼ cup (60 ml) water; 2 tbsp (30 ml) maple syrup; 1 ½ tsp cornstarch; 1 tsp (5 ml) sambal oelek; 1 lb (450 g) firm tofu, cut into slices ½ inch (1 cm) thick; 3 tbsp (45 ml) vegetable oil; 2 tsp steak spice; 1 onion, diced; 1 red bell pepper, seeded and diced; ¾ lb (340 g) green beans, trimmed and blanched

Preparation

- In a bowl, whisk together the soy sauce, water, maple syrup, cornstarch and sambal oelek. Set aside.
- In a large non-stick skillet over high heat, brown the tofu slices on one side in 2 tbsp (30 ml) of the oil, about 5 minutes. Season lightly with salt. Flip the slices over and sprinkle with the steak spice. Cook for another minute. Set aside on a plate and keep warm. Rinse out the skillet.
- In the same skillet over medium heat, cook the onion and bell pepper in the remaining oil for 5 minutes or until golden. Add the green beans and continue to cook for 2 minutes. Season with salt and pepper. Spread the vegetables out in a serving dish and top with the tofu.
- In the same skillet, bring the soy mixture to a boil, whisking constantly, until thickened. Pour the sauce over the tofu and vegetables.

Steak-Spiced Tofu with Sautéed Vegetables

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