Low Sodium Black Pepper Tofu
Savor the bold flavors of this Low Sodium Black Pepper Tofu—an irresistible plant-based recipe that combines crispy, golden tofu with a fragrant, peppery sauce. This healthier twist on a classic features aromatic ginger, garlic, and green onions stir-fried to perfection, paired with a balanced blend of low sodium soy sauce, rice vinegar, and a touch of honey. Coated in a light cornstarch crust, the tofu achieves a delightful crunch, while freshly ground black pepper delivers a spicy kick that ties it all together. Ready in just 40 minutes, this easy-to-make dish is perfect for those seeking a low-sodium yet full-flavored dinner option. Serve over steamed rice for a wholesome meal that’s as satisfying as it is nutritious.
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Recipe Information
Ingredients
- 400 grams extra-firm tofu
- 2 tablespoons ground black pepper
- 3 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 tablespoon ginger
- 3 cloves garlic
- 4 stalks green onions
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon sesame oil
Instructions
Press the tofu: Remove the tofu from its packaging and drain any excess water. Wrap the tofu block in paper towels and place it between two plates. Place a heavy object like a skillet on top to press out moisture for at least 15 minutes.
Prepare the tofu: Cut the pressed tofu into 1-inch cubes. In a large bowl, gently toss the tofu cubes with cornstarch until fully coated.
Cook the tofu: Heat olive oil in a large non-stick pan over medium-high heat. Once hot, add the tofu in a single layer. Cook until all sides are golden and crispy, about 10 minutes. Remove tofu from the pan and set aside.
Prepare the aromatics: Peel and mince the ginger and garlic. Slice the green onions, separating the white and green parts.
Make the sauce: In a small bowl, mix together the low sodium soy sauce, rice vinegar, honey, and sesame oil.
Stir-fry the aromatics: In the same pan used for the tofu, add a bit more olive oil if needed. Add the minced ginger, garlic, and the white parts of the green onions to the pan. Stir-fry for about 1 minute until fragrant.
Add tofu and sauce: Return the crispy tofu to the pan. Pour the prepared sauce over the tofu and stir well to coat. Sprinkle the ground black pepper over the tofu and continue to cook for another 2-3 minutes.
Finish the dish: Add the green parts of the green onions. Toss everything together and remove from heat.
Serve: Divide the black pepper tofu among plates. Serve hot with steamed rice or your choice of side dish.
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1233 mg | 54% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 10.0 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2863 mg | 220% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1466 mg | 31% | |
*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.
