Soy-Free Pan-Fried Tofu with Savory Soy-Ginger Sauce
Discover an innovative twist on classic tofu with this **Soy-Free Pan-Fried Tofu with Savory Soy-Ginger Sauce**, a dish perfect for those avoiding soy while craving bold, umami-packed flavors. Crafted from chickpea flour, this homemade soy-free tofu boasts a tender yet firm texture that’s pan-fried to golden perfection for a satisfying crunch. The dish is elevated by a rich sauce featuring the aromatic combo of fresh ginger, garlic, maple syrup, and coconut aminos, delivering a perfectly balanced sweet, tangy, and savory flavor profile. This quick, protein-packed recipe comes together in just 35 minutes, making it ideal for weeknight dinners. Served warm and garnished with vibrant green onions, it’s a delicious, allergen-friendly option that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Chickpea flour (Besan)
- 1.25 cups Water
- 0.5 teaspoon Turmeric powder
- 0.75 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Coconut oil
- 2 teaspoons Ginger, freshly grated
- 2 cloves Garlic, minced
- 1 tablespoon Maple syrup
- 1 tablespoon Rice vinegar
- 3 tablespoons Coconut aminos
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 Green onions, chopped
Instructions
In a medium bowl, combine chickpea flour, 1.25 cups of water, turmeric, salt, and black pepper. Whisk until smooth to create a batter.
Heat a non-stick frying pan over medium heat and add 1 tablespoon of coconut oil.
Pour the batter into the pan, spreading it out evenly with the back of a spoon. Cook for about 4-5 minutes or until the edges start to lift and a spatula can easily slide under.
Flip the chickpea 'tofu' and cook for another 3-4 minutes. Remove from the pan and allow to cool slightly. Cut into 1-inch cubes.
In the same pan, add another tablespoon of coconut oil. Once heated, add the chickpea tofu cubes and pan-fry for 6-7 minutes, turning to ensure all sides are golden brown.
For the sauce, in a small saucepan, combine freshly grated ginger, minced garlic, maple syrup, rice vinegar, and coconut aminos. Bring to a simmer over medium heat.
Mix cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly until the sauce thickens, about 2 minutes.
Once the sauce is thickened, remove from heat.
Arrange the pan-fried chickpea tofu on a serving plate and drizzle with the savory ginger sauce. Garnish with chopped green onions before serving.
Nutrition Facts
Calories |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2746 mg | 119% | |
| Total Carbohydrate | 154.2 g | 56% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 47.4 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2215 mg | 47% | |
*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.
