Pepper Teriyaki Shishito & Tofu
Pepper is one of the most underrated spices out there. Everyone knows salt, but rarely do people give much credit to pepper. It’s high in antioxidants, has anti inflammatory properties, and can really help balance out flavors when cooking, especially in this recipe.
Being summertime, we are gathering around friends and family more than usual, and one thing that brings us all together is a great snack. Next time you have friends over and want to impress them with a quick, easy, savory dish, you’ll want to have this recipe up your sleeve. Shishito peppers and tofu never looked or tasted so good. Plus this whole snack is all gluten free, dairy free, and unrefined sugar free.
Serve as a yummy and delightful appetizer that will have the whole crowd cheering!
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Serves 2-3 people
The Goods:
For the tofu:
1 block tofu, pressed & cut into small cubes
2 tbsp tapioca flour
1 tbsp sesame oil
1/2 tsp black pepper
For the shishito peppers:
1 (8oz) bag of shishito peppers
1 tbsp avocado oil
1 tbsp liquid aminos
1 tsp granulated garlic
sprinkle of flakey sea salt
The Method:
First, press the tofu if you haven’t done so already. In case you don’t know, this means grab a clean kitchen towel, and wrap the drained tofu in it, then lay something about the weight of a full veggie broth box on top for at least 20 minutes. This helps suck the water out of the tofu, and creates room for it to soak up all the juicy marinade later on.
After the tofu has been pressed, cut into bite size cubes and place into a large mixing bowl. Add tapioca flour and mix until all the tofu cubes are coated.
Heat a large sauté pan on medium high heat with sesame oil. Once oil is hot, add in your tofu carefully into the pan. The trick here is right where each cube touches the hot pan first, it should stay there for 1-2 minutes. Don’t mix them around yet, otherwise you can damage and tear the cubes which you don’t want to happen.
Once you have seared the bottom side for 1-2 minutes then you can start to flip each cube around and sear all the sides. Using tongs or a metal spatula helps a lot during this step. This can be more tedious then just sautéing, but you will find after about 5-7 minutes all the cubes should be golden brown/white.
As the cubes are nice and seared with a tougher exterior to be able to mix around without tearing/breaking apart, add your black pepper and teriyaki coconut aminos. Cook for another 2-3 minutes still on medium high heat. The sauce will quickly thicken and then after 3 minutes remove from heat. Cover to keep warm and set aside.
Now in separate large saute pan, add avocado oil, and turn on medium high heat. Once, oil is hot, add your shishito peppers. Stir and saute for 3-4 minutes. Then add liquid aminos and granulated garlic.
Saute for another 3-4 minutes until the peppers begin to soften and blister. Once they have shrunk in size and are golden brown. Remove from heat.
Grab a large serving platter or plate. Pour all your cooked shishito peppers first onto the plate. Next, add your pepper teriyaki tofu on top. Sprinkle with some flakey sea salt. Enjoy immediately while everything is still warm.
Serve as an appetizer at your next dinner party, or as a snack at your next BBQ this summer!
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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