Peppered Steak

• servings: 4 servings
• active time: 4 minutes
• total time: 34 minutes

Ingredients

400-450g tofu steak (drained and pressed)

olive oil

2 tablespoons Bragg's liquid aminos

1/2 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1 medium onion (chopped)

1 medium capsicum (chopped)

3 teaspoons garlic paste

1 teaspoon ginger paste

1 carrot (sliced)

1 cup vegetable broth

1 tablespoon cornstarch

2 tablespoons Bragg's liquid aminos

2 spring onions (chopped)

1/4 teaspoon cayenne pepper (optional)

Directions

Cut tofu into cubes, place into a bowl, and toss with Bragg’s liquid aminos, Italian seasoning, and garlic powder.

To cook the tofu, bake on a parchment-lined baking sheet in a preheated oven at 200°C for 20-25 minutes, or cook in an air fryer at 190°C for 12-15 minutes, turning halfway. Set aside.

Heat oil in a large saucepan over medium-high. Add onion and cook until soft, about 3 minutes.

Stir in capsicum, garlic paste, ginger paste, and carrot, and cook until fragrant, about 2 minutes.

Mix vegetable broth with cornstarch and Bragg’s Liquid Aminos, then add to the vegetables, stirring until the sauce thickens.

Stir in the prepared tofu and coat with the sauce.

Sprinkle with spring onions and serve.

Nutrition

• Calories: 64 kcal
• Total Fat: 2 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 2.4 g
• Sodium: 250 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 1 g