Paleo Black Pepper Tofu
Elevate your healthy dining game with this Paleo Black Pepper Tofu recipe—a wholesome twist on the classic Asian-inspired dish. This recipe features crispy, golden-browned tofu cubes stir-fried with vibrant red bell peppers, sweet yellow onions, and a perfectly balanced sauce made with coconut aminos, fresh ginger, garlic, and a bold hit of freshly cracked black pepper. Thickened with arrowroot powder for a silky finish, the sauce clings to every bite, delivering rich, peppery flavor in every mouthful. Paleo-friendly and gluten-free, this dish uses nutrient-rich coconut oil and skips the soy, making it a standout choice for clean-eating enthusiasts. Topped with fresh green onions and a sprinkle of sesame seeds for a final touch, this savory delight is perfect as a main course or paired with your favorite Paleo-friendly sides. Ready in under an hour and irresistibly flavorful, Paleo Black Pepper Tofu is sure to become a new weeknight favorite!
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Recipe Information
Ingredients
- 14 ounces firm tofu
- 2 tablespoons coconut oil
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 medium red bell pepper, sliced
- 1 quarter cup coconut aminos
- 1.5 teaspoons black pepper
- 1 tablespoon arrowroot powder
- 3 tablespoons water
- 2 stalks green onions, sliced
- 1 tablespoon sesame seeds
Instructions
Start by pressing the tofu to remove excess moisture. Slice the tofu block into cubes and lay them out on a clean dish towel or paper towels. Place another towel on top and a heavy object to press down gently for about 15 minutes.
In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Once hot, add the tofu cubes in a single layer. Fry the tofu for about 4-5 minutes on each side, until golden brown and crisp. Remove tofu from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of coconut oil. Add the minced ginger and garlic, and sauté for about 1 minute until fragrant.
Add the diced onion and sliced red bell pepper to the skillet. Stir-fry the vegetables for about 5 minutes, or until they begin to soften.
Pour in the coconut aminos, then stir in the black pepper. Mix well to coat the vegetables evenly.
In a small bowl, combine the arrowroot powder with 3 tablespoons of water, stirring to create a slurry. Pour this mixture into the skillet, stirring consistently to thicken the sauce.
Return the fried tofu to the skillet, gently tossing to coat the tofu cubes with the sauce and vegetables.
Cook everything together for another 3-4 minutes, allowing the flavors to meld and the sauce to coat all ingredients thoroughly.
Once done, remove the skillet from heat. Garnish the dish with sliced green onions and a sprinkle of sesame seeds.
Serve your Paleo Black Pepper Tofu hot, as a main dish or alongside your choice of Paleo-friendly sides.
Nutrition Facts
Calories |
267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.9 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 704 mg | 54% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 424 mg | 9% | |
*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.
