Low Carb Black Pepper Tofu
Satisfy your cravings for bold, savory flavors with this Low Carb Black Pepper Tofu recipe! This healthier twist on a classic dish is packed with protein, perfectly crispy tofu, and a rich, peppery sauce brimming with aromatic garlic, ginger, and green onions. Coconut aminos replace traditional soy sauce, making this dish low-carb and gluten-free, while a touch of xanthan gum creates a silky-smooth sauce without added starches. Bright red bell peppers and sesame oil add layers of depth, making every bite irresistibly flavorful. Ready in just 35 minutes, this quick and easy recipe is perfect for weeknight dinners or meal prep. Serve it on its own or over a bed of cauliflower rice for a wholesome, keto-friendly meal that doesn’t skimp on taste!
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Recipe Information
Ingredients
- 14 ounces firm tofu
- 3 tablespoons coconut aminos
- 2 teaspoons ground black pepper
- 2 tablespoons sesame oil
- 4 stalks green onions
- 4 cloves garlic
- 1 inch piece ginger
- 1 red bell pepper
- 0.5 teaspoon xanthan gum
- 0.25 cup water
- 2 tablespoons olive oil
Instructions
Drain the tofu and pat it dry with paper towels. Cut it into 1-inch cubes.
Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Once the oil is hot, add the tofu cubes in a single layer.
Fry the tofu for about 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the tofu from the skillet and set aside.
Slice the green onions, mince the garlic, and grate the ginger. Cut the red bell pepper into thin strips.
In the same skillet, add the sesame oil over medium heat. Add the minced garlic and ginger, then sauté for 1 minute until fragrant.
Add the sliced red bell peppers to the skillet and sauté for another 2-3 minutes until they begin to soften.
Return the tofu to the skillet, and add the coconut aminos, ground black pepper, and sliced green onions. Toss everything to combine well.
In a small bowl, mix the xanthan gum with water to create a slurry. Pour this mixture into the skillet and stir continuously until the sauce thickens, about 2 minutes.
Taste and adjust seasoning if needed. Serve the black pepper tofu hot, garnished with extra green onions if desired.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 19.6 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 705 mg | 54% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1138 mg | 24% | |
*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.
