Pepper Potatoes with Tofu or Steak

Pepper Potatoes with Tofu or Steak

Pepper Potatoes with Tofu or Steak

I bought my “Flavors of Korea: Delicious Vegetarian Cuisine” cookbook by Deborah Coultrip-Davis and Young Sook Ramsay when I was in undergrad at Bluffton University. I’m pretty sure this was the result of two main things: 1. my cross-cultural experience trip (a graduation requirement at Bluffton that is frankly genius and amazing) to Vietnam my sophomore year and, 2. the lunches at the Lion and Lamb Peace Arts Center that featured a different dish from a different country every time. I don’t remember how often the Lion and Lamb had these dinners, but it was enough that it made me want to challenge myself to eat as many different things as possible. And to pack one Mennonite reference onto another and another, I’m pretty sure I bought this cookbook at 10,000 Villages.
The great thing about this particular recipe is that it’s easily adapted for whatever you want to do with it. The original recipe contained neither tofu nor steak. It was just peppers and potatoes. But I had a block of tofu I was itching to use up and Jake has all this moose steak in the freezer. This is a great recipe if you have multiple types of eaters in your house. I chopped all of the things and split everything in two. I used 2 different skillets to fry the tofu and meat up separately. It wasn’t hard at all. I suppose you could serve this with rice as well, but honestly we ate it as is and didn’t miss anything. After all, there ARE potatoes in this. I also subbed in agave nectar for the sugar because for some reason I have TWO BOTTLES of agave nectar in the house. Instructions below for both meat and tofu, though remember that the original recipe used neither, so that’s acceptable as well.

Pepper Potatoes with Tofu or Steak
if using tofu:
1 block extra tofu, drained and cut into 1-inch chunks
if using steak:
16 oz. steak, cut into strips

for the main part of the dish:
1 tablespoon vegetable oil
1 teaspoon sesame oil
3 medium potatoes, peeled and chopped into bite-sized pieces
1 small leek, thinly sliced
1 green bell pepper, chopped into bite-sized pieces
1 red bell pepper, chopped into bite-sized pieces
1 yellow bell pepper, chopped into bite-sized pieces
1 2-inch length ginger root, peeled and sliced into thin rounds
1/4 cup soy sauce
1 cup water
2-3 tablespoons agave nectar
1/8 teaspoon cayenne pepper

1. If using the tofu: heat the vegetable oil in your skillet and sauté your tofu on medium heat till it’s browned on at least 3 sides. If using the steak: heat the vegetable oil in your skillet and sauté the steak strips till just cooked on both sides.
2. Add the sesame oil to the pan along with the leek, potatoes, peppers, and ginger. Sauté on medium-high heat till golden brown.
3. In a small bowl, combine the soy sauce, water, agave nectar and cayenne pepper and mix well. Add to the skillet.
4. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook till the liquid is absorbed and the potatoes are tender, about 5-10 minutes. Serve hot.

Pepper Potatoes with Tofu

Pepper Potatoes with Tofu

Pepper Potatoes with Steak

Pepper Potatoes with Steak

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