Asian Pepper Steak

Asian Pepper Steak

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Vegetarian Pepper Steak – Just Like the “Meaty” Version

If you’ve ever missed the bold, savory taste of pepper steak but don’t eat meat, this recipe is for you! Our Vegetarian Pepper Steak captures all the flavor and texture of the classic dish—but with tofu as the star. The secret? A carefully crafted dry rub that locks in that rich, “beefy” flavor, giving you all the satisfaction without the meat.

For a complete, restaurant-style meal, serve it with steamed brown rice and Szechuan green beans—the perfect balance of spicy, savory, and slightly sweet. (We’ll share that recipe tomorrow!)

Before we get to the cooking, the first and most important step is prepping your tofu. Properly pressing and seasoning it makes all the difference:

Tofu Prep with a Tofu Press

1. Drain and prep: Remove the tofu from the packaging and place it directly into your tofu press.

2. Press out moisture: Tighten the press and leave it in the fridge for at least 30–60 minutes. A longer press (even overnight) will give extra-firm tofu that’s perfect for absorbing the dry rub.

3. Unmold and season: Remove the tofu from the press. Place it on a piece of cling wrap and evenly rub the beef-flavored seasoning all over. Make sure every surface is coated.

4. Marinate in the fridge: Wrap the seasoned tofu tightly in the cling wrap and refrigerate for at least an hour (or overnight for maximum flavor). This step locks in the savory, meaty taste.

Pro Tip

Even though tofu doesn’t look like beef, the dry rub and press technique create an incredibly flavorful, “meaty” experience in every bite. Pair it with brown rice and your favorite stir-fried vegetables for a meal that’s comforting, protein-packed, and full of flavor.

Servings: 8

Prep Time: 24-48 hours (depending on the method)

Cook Time: 1 hour 10 minutes

Total Time: 25-49 hours

Equipment Needed: Large skillet, spatula, knife, cling wrap, non-stick pan

Ingredients:

1 Pound Tofu, Extra-firm, dried

1/2 teaspoon Ginger, minced

1 Tablespoon Sesame Oil

1 Bell Pepper, Red, chopped large

1 Bell Pepper, Green, chopped large

1 Onion, White, chopped

Sauce

1 Cup Soy Sauce OR Liquid Aminos OR Coconut Aminos

2 Tablespoon Cane Sugar

2 Tablespoon Cornstarch

Directions:

1. Turn on the stove top on Low Heat and cover the pan with Sesame Oil.

2. Spray a cookie sheet with Vegetable Spray and lay the Tofu out on it, cooking the tofu for 30 minutes at 300 degrees, then turn it, and cook it until crispy but not burned (an additional 15 minutes).

3. Meanwhile, mince the Garlic and Ginger and set aside. Cut up the Onions and Peppers and set aside. Add the Peppers and Onion to the skillet and cover for 20-30 minutes or until vegetables tender. Make the Sauce.

4. Remove the Tofu from the oven and cut the “meat” into squares. Add “meat” to the Peppers. mixture, stirring until the Tofu gets soft a bit, 5-10 minutes.

5. Whisk the Sauce into the skillet and spread it. Serve with Brown Rice and Szechuan Green Beans

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Asian Pepper Steak

Servings: 8

Prep Time: 4-48 hours

Cook Time: 1 hour 10 minutes

Total Time: 25-49 hours (depending on method)

Equipment Needed: bowl, skillet, spatula, whisk, cling wrap, clean dish cloth, two heavy saucers OR plates,

Ingredients:

1 pound Tofu, dried (see instructions below)

1 Tablespoon OR 1” Ginger, minced

3 Tablespoons Sesame Oil

1 Tablespoon Garlic, minced

1 Bell Pepper, Red, chopped

1 Bell Pepper, Green, chopped

1 Onion, white, chopped

Sauce

1 Cup Soy Sauce OR Liquid Aminos OR Coconut Aminos

6 Tablespoon Cane Sugar

2 Tablespoon Cornstarch

Directions:

1) How to make Tofu taste like Beef-

drain tofu from package, place it on a clean dish cloth and wrap it, place the wrapped Tofu on a heavy saucer, then place another heavy saucer on top, then leave it overnight in the refrigerator

2) Next day, cut a square of cling wrap and rub the Beef Flavor Seasoning all over the Tofu – for best results, cut the Tofu block into fourths so the seasoning is REALLY saturated

3) Beef Flavor Seasoning-

1/3 cup Whole Wheat Flour

1 Tablespoon Onion Powder

½ teaspoon Celery Seed

2 teaspoon Garlic Powder

½ teaspoon Turmeric

3 Tablespoon Pink Himalayan Salt OR Sea Salt

2 Tablespoon Parsley

¼ Tablespoon Paprika

• Place all ingredients in a blender, mix well, then put in a glass container for future use

4) Once all the tofu is covered well, wrap up the cling wrap as tightly as you can, this SEALS in the flavor

5) Using the same two saucers, place the Tofu in the middle again, leaving the Tofu to marinate in the Beef Flavor Seasoning

6) Next day, remove the saucers from the refrigerator and slice it into two additional slices

7) Spray a cookie sheet with Vegetable Spray and lay the Tofu out on it, cooking the tofu for 30 minutes at 300 degrees, then turn it, and cook it until crispy but not burned (an additional 15 minutes)

8) Meanwhile, mince the Garlic and Ginger and set aside. Cut up the Onions and Peppers and set aside.

9) Turn on the stovetop on Low Heat and cover the pan with Sesame Oil. Add the Garlic and Ginger to the pan until fragrant, then allow it to cook for an additional minute.

10) Add the Peppers and Onion to the skillet and cover for 20-30 minutes or until vegetables tender.

11) Make the Sauce.

12) Remove the Tofu from the oven and cut the “meat” into squares. Add “meat” to the Peppers. mixture, stirring until the Tofu gets soft a bit, 5-10 minutes.

13) Whisk the Sauce into the skillet and spread it.

14) Serve on Brown Rice with a side of Spicy Green Beans.