Soy-Free Black Pepper Tofu
Give your weeknight dinner a bold, flavorful twist with this Soy-Free Black Pepper Tofu recipe! Perfectly crisp tofu cubes, coated in tapioca starch and pan-fried to golden perfection, are tossed in a peppery, aromatic sauce made from freshly crushed black peppercorns, garlic, ginger, and a balance of brown sugar and rice vinegar. This soy-free version of the classic black pepper tofu is ideal for those looking for an allergy-friendly alternative without compromising on taste. With just 15 minutes of prep time and 20 minutes of cooking, it’s quick, satisfying, and pairs beautifully with steamed rice or noodles. Garnished with fresh green onions, this dish is sure to be a hit at the dinner table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 g firm tofu
- 50 g tapioca starch
- 60 ml vegetable oil
- 2 tbsp black peppercorns
- 4 garlic cloves
- 2 inch piece ginger
- 125 ml water
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 1 tsp salt
- 2 stalks green onion
Instructions
Drain the tofu and press it for at least 15 minutes to remove excess moisture. Cut the tofu into 1-inch cubes.
In a shallow bowl, toss the tofu cubes with tapioca starch until evenly coated.
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 for 8-10 minutes, turning occasionally, until they are golden and crispy on all sides. Transfer to a plate lined with paper towels to drain excess oil.
While the tofu cooks, crush the black peppercorns coarsely using a mortar and pestle or a spice grinder. Peel and mince the garlic cloves. Grate the ginger finely.
In the same skillet, add the remaining vegetable oil and reduce the heat to medium. Add the crushed black pepper, minced garlic, and grated ginger, sautéing for about 1-2 minutes until fragrant.
In a small bowl, mix water, brown sugar, rice vinegar, and cornstarch. Stir to dissolve completely.
Add the liquid mixture to the skillet, stirring continuously. Cook for 3-4 minutes until the sauce thickens.
Return the tofu to the skillet, tossing it gently to coat with the sauce. Cook for another 2 minutes, ensuring the tofu absorbs the sauce.
Season with salt, adjust according to taste, and garnish with sliced green onions. Serve immediately over rice or noodles if desired.
Nutrition Facts
Calories |
1089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2451 mg | 107% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 16.2 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1005 mg | 21% | |
*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.
