Gluten-Free Black Pepper Tofu
Experience bold, aromatic flavors with this Gluten-Free Black Pepper Tofu, a tantalizing take on a plant-based classic that’s perfect for weeknight dinners or meal prep. Made with extra-firm tofu that's crisped to golden perfection, this recipe combines the zesty heat of freshly ground black pepper, the umami of gluten-free soy sauce, and the aromatic allure of garlic and ginger. The dish is balanced with vibrant red bell peppers and fresh scallions, all simmered in a savory sauce and finished with a touch of sesame oil for added richness. Garnished with fresh cilantro and served alongside steamed rice or quinoa, this quick and easy gluten-free recipe takes just 35 minutes to make—and is sure to become a new family favorite. Ideal for those seeking a flavorful, vegetarian-friendly, and gluten-free meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 ounces Extra-firm tofu
- 3 tablespoons Cornstarch
- 4 tablespoons Gluten-free soy sauce
- 2 tablespoons Freshly ground black pepper
- 3 tablespoons Coconut oil
- 4 units Garlic cloves, minced
- 1 tablespoon Ginger, finely grated
- 3 units Scallions, chopped
- 1 unit Red bell pepper, thinly sliced
- 2 tablespoons Water
- 1 teaspoon Sesame oil
- 2 tablespoons Fresh cilantro, chopped
Instructions
Drain the tofu and wrap it in a clean kitchen towel, placing it under a heavy object (like a cast-iron skillet) for about 15 minutes to remove excess moisture.
Cut the pressed tofu into 1-inch cubes. In a large bowl, toss the tofu with cornstarch until evenly coated.
Heat 2 tablespoons of coconut oil in a large non-stick skillet over medium-high heat. Add the tofu cubes, cooking them until all sides are golden brown and crispy. This will take about 8-10 minutes. Remove the tofu and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of coconut oil. Sauté the minced garlic and grated ginger until fragrant, about 1 minute.
Add the scallions and sliced red bell pepper to the skillet and cook for another 3-4 minutes until the bell pepper is softened.
In a small bowl, mix the gluten-free soy sauce, freshly ground black pepper, and water. Pour the mixture into the skillet and stir to combine everything well.
Return the crispy tofu to the skillet, tossing it gently to coat in the sauce. Cook for another 2 minutes, allowing the tofu to soak up the flavors.
Drizzle the sesame oil over the tofu and mix once more. Turn off the heat.
Arrange the black pepper tofu on a serving platter and garnish it with fresh cilantro on top.
Serve hot with a side of steamed rice or quinoa.
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3754 mg | 163% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 9.1 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2832 mg | 218% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1681 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
