Mapo Tofu and Red Pepper

A play on a traditional Chinese dish, this meal excels in simplicity and flavor. Serve over rice with your favorite fresh herbs and a drizzle of sriracha hot sauce.

Mapo Tofu and Cabbage

Prep Time: 10 mins
Cook Time: 20 mins
Yields: 2 servings


  • 2 tbs. oil of choice
  • 8 oz. tempeh
  • 2 garlic cloves
  • ½ bunch scallions
  • 10 oz. jar roasted bell peppers
  • ½ tsp. black pepper
  • 1 cup water or broth
  • ¼ cup Oh Veggies! Sesame Ginger Sauce
  • 1 ½ tsp. arrowroot or cornstarch
  • 1 carton silken tofu ( about 12 oz.)
  • 2 tbs. Oh! Veggies Sesame Sizzle
  • Serve over: 1 cup cooked rice with fresh herbs for garnish (basil, cilantro, chives etc.) and hot sauce to taste


  1. Crumble tempeh by hand, or by pulsing in a food processor.
  2. Slice garlic cloves finely.
  3. Chop scallions.
  4. Drain and chop roasted peppers.
  5. Cut tofu in to ½-inch cubes


Sauté crumbled tempeh over low-medium heat for 5 minutes, uncovered, stirring occasionally, until golden brown. Add sliced garlic, scallions and chopped red pepper continue to cook for another 5 minutes, stirring often. Add black pepper, water/broth and Sesame Ginger Sauce to pan, stir and bring to a simmer. Cook for an additional 5 minutes. Stir arrowroot or cornstarch in to 1 tablespoon of water and stir to dissolve. Immediately add mixture to pan and cook for one minute, until thickened. Add silken tofu and Sesame Sizzle, cover and cook until tofu is heated through, stirring very gently. Taste and adjust with salt. Serve on top of cooked rice and garnished with fresh herbs and hot sauce if desired.

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