Can black bean tofu and red peppers [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make black bean tofu and red peppers [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does black bean tofu and red peppers [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is black bean tofu and red peppers [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Black Bean Tofu and Red Peppers
[Vegan, Gluten-Free]

TB By: Tara Binder

Author Bio

Tara Binder is passionate about showing omnivores that vegan food is delicious. As a part-time... Read More

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Black Bean Tofu and Red Peppers [Vegan, Gluten-Free]

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Takeout is convenient, but nothing beats the taste of homemade food, like this black bean tofu and red peppers. Tofu and red peppers are sautéed together in aromatics and savory black bean sauce in this simple dish that is guaranteed to become a new family favorite. Serve with rice or... Read More

Ingredients You Need for Black Bean Tofu and Red Peppers [Vegan, Gluten-Free]

1 14-ounce package tofu, drained
2 tablespoons peanut oil
4-6 large cloves garlic, pressed
1 tablespoon grated fresh ginger
1/8 teaspoon red pepper flakes (optional)
1 large red pepper, cut into 1 1/2-inch lengths
4 green onions, green parts only chopped
1/4 cup black bean sauce
1 tablespoon reduced-sodium soy sauce or tamari, to make it gluten-free
1 tablespoon cooking sherry or white cooking wine
1 teaspoon sugar (optional)
1 teaspoon toasted dark sesame oil

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How to Prepare Black Bean Tofu and Red Peppers [Vegan, Gluten-Free]

To ensure the tofu browns nicely, press it in a tofu press or by setting something heavy on top of it for at least an hour (if possible).
Drain the excess water and cut it into 1/2-inch cubes.
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
Add your cubed tofu and cook it stirring often until browned and crispy about 7 minutes.
Transfer it to a plate, reduce the burner temperature to medium, and let the pan cool a bit.
Add the remaining 1 tablespoon of oil, the garlic, ginger, and red pepper flakes (if using), stirring constantly for about a minute.
Add the red pepper chunks and cook for about 2 minutes or until just softened.
Reduce the heat to low and add the tofu back in along with the black bean sauce, low sodium soy sauce (you really need low sodium for this recipe or it can taste too salty), green onions, wine, sugar if using, and sesame oil.
Ready in about 2 minutes once the tofu is fully heated through.