Savory Black Pepper Tofu Steaks

In a small bowl, mix the soy sauce, water, minced garlic, maple syrup, rice vinegar, ground black pepper, sriracha, and cornstarch. Set aside.

Slice the tofu into 1-inch thick slabs and gently press out any excess liquid.

Heat the neutral oil in a large non-stick pan or skillet over high heat. Add the tofu slabs and cook for 3 to 4 minutes on each side until golden brown. Lower the heat to medium.

Stir the sauce and pour it into the pan with the tofu. Cook until the sauce thickens into a glaze and the tofu has absorbed the sauce. Be careful not to overcook, as the sugars in the sauce can burn. Remove the tofu from the pan and set aside.

In the same pan, add a bit of water if needed to deglaze the pan. Add the thinly-sliced onion and bell peppers. Sauté the vegetables until tender.

Serve the tofu steaks with steamed rice and the sautéed vegetables on the side. Enjoy! To store leftovers, keep the tofu in the fridge and use with salads, wraps, or other dishes.