/gheeː peaː teaː/
Servings: 2 | 30 minutes | 550 kcal
This recipe was born out of a desire to create a vegan dish that didn't feel like a substitute but a dish that stands on its own. It was first made in a small vegan restaurant in New York City.
This recipe was created during a challenge to make a vegan dish that even meat lovers would enjoy.
Ingredients
- 300 grams Tofu
- 1 pieces Red bell pepper
- 1 pieces Green bell pepper
- 1 pieces Yellow bell pepper
- 2 pieces Garlic cloves
- 50 ml Soy sauce
- 1 teaspoons Brown sugar
- 1 teaspoons Cornstarch
- 2 teaspoons Olive oil
- 200 grams Rice
Instructions
- Press the tofu for 30 minutes to remove excess water and then cut it into cubes.
- In a bowl, combine soy sauce, brown sugar, and cornstarch to create a marinade.
- Marinate the tofu cubes in the mixture for at least 30 minutes.
- Heat olive oil in a skillet over medium heat. Add the diced bell peppers and garlic and cook until they are soft.
- Add the marinated tofu cubes to the skillet and cook until all sides are browned.
- Serve the tofu and peppers over cooked rice.