Nut-Free Black Pepper Tofu
Elevate your weeknight dinners with this delectable Nut-Free Black Pepper Tofu, a bold and flavorful twist on the classic Chinese-inspired dish. Perfect for those with nut allergies, this recipe combines golden, crispy tofu cubes and a rich, peppery glaze infused with fresh ginger, garlic, and two types of soy sauce for a deeply savory kick. Vibrant slices of red bell pepper add a touch of sweetness and color, balancing the earthy spice of freshly ground black pepper. Ready in just 35 minutes, this quick and easy vegan recipe is ideal for a cozy family meal or a sophisticated vegetarian entree to impress your guests. Serve it piping hot over rice or noodles, and don’t forget a sprinkling of chopped green onions for an aromatic finish! Keywords: nut-free tofu recipe, vegan black pepper tofu, quick vegetarian dinner, crispy tofu with soy sauce.
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Recipe Information
Ingredients
- 14 oz firm tofu
- 3 tbsp cornstarch
- 4 tbsp vegetable oil
- 4 green onions, chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp fresh coarse black pepper
- 1.5 tbsp soy sauce
- 1.5 tbsp dark soy sauce
- 2 tsp sugar
- 0.25 cup water
- 1 tsp black pepper, freshly ground
- 1 red bell pepper, sliced
Instructions
Gently drain the tofu and press it between paper towels to remove excess moisture. Cut the tofu into 1-inch cubes.
In a shallow dish, toss the tofu cubes with cornstarch until evenly coated. Shake off excess cornstarch.
Heat 3 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and fry until all sides are golden brown and crispy, about 3-4 minutes per side. Remove the tofu from the skillet and set aside on a plate lined with paper towels to drain excess oil.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped green onions, minced garlic, and grated ginger, stirring constantly for about 1 minute until fragrant.
Add the sliced red bell pepper to the skillet and stir-fry for an additional 2 minutes until they start to soften.
Reduce heat to medium, then return the crispy tofu to the skillet. Add both soy sauces, sugar, water, and 2 tablespoons of coarse black pepper. Stir to coat the tofu evenly, about 1-2 minutes, allowing the sauce to thicken slightly.
Finish with a sprinkle of 1 teaspoon freshly ground black pepper for an extra kick.
Serve the black pepper tofu hot, garnished with additional green onions if desired.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2635 mg | 115% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 26.4 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1026 mg | 79% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2322 mg | 49% | |
*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.
