Pepper Steak Recipe
Served with vegan rice, peas, and vegan cabbage.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pepper Steak
Vegan Rice
Peas
Vegan Cabbage
Method
Pepper Steak
- 1
Prepare the Tofu
Press the firm tofu to remove excess moisture. Cut it into bite-sized cubes.
- 2
- 3
Cook the Tofu
Add the cubed tofu to the pan. Pour in soy sauce, vegetable broth, black pepper, and salt to taste. Stir gently to coat the tofu and vegetables in the sauce.
- 4
Thicken the Sauce
Mix cornstarch with a little water to make a slurry. Add this to the pan, stirring continuously until the sauce thickens. Cook for an additional 2-3 minutes.
Vegan Rice
- 5
Cook the Rice
In a medium pot, combine brown rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until rice is tender and water is absorbed.
Peas
- 6
Prepare the Peas
In a small pot, bring water to a boil. Add the frozen peas and cook for about 3-5 minutes until heated through. Drain and set aside.
Vegan Cabbage
- 7
Prepare the Cabbage
In a large bowl, mix shredded cabbage with olive oil, apple cider vinegar, and salt to taste. Let it sit for about 10 minutes to soften the cabbage slightly.