Whole30 Black Pepper Tofu
Elevate your plant-based dinner game with Whole30 Black Pepper Tofu, a flavorful and wholesome take on the classic dish! This recipe features crispy, golden cubes of extra-firm tofu coated in arrowroot powder and sautéed to perfection in avocado oil. Tossed with a savory sauce made from coconut aminos and freshly ground black pepper, every bite is packed with bold umami flavors. Aromatic garlic, ginger, and vibrant veggies like red bell pepper and onion round out this stir-fry, making it as colorful as it is delicious. Perfect for those following a Whole30, gluten-free, or vegan diet, this quick and easy recipe is ready in just 35 minutes, making it ideal for weeknight dinners. Serve hot and garnish with fresh green onions for a restaurant-quality meal right at home!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 16 ounces Extra-firm tofu
- 2 tablespoons Arrowroot powder
- 3 tablespoons Coconut aminos
- 2 tablespoons Avocado oil
- 2 teaspoons Freshly ground black pepper
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 medium Red onion, sliced thinly
- 3 stalks Green onions, chopped
- 1 medium Red bell pepper, sliced
- 1 tablespoon Water
Instructions
Drain the tofu and press it to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for 15 minutes.
Cut the pressed tofu into 1-inch cubes.
In a medium bowl, toss the tofu cubes with arrowroot powder until well-coated.
In a large non-stick skillet, heat 1 tablespoon of avocado oil over medium-high heat.
Add the tofu cubes to the skillet and cook until they are golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil.
Add minced garlic, ginger, and sliced red onion. Sauté for about 2 minutes until fragrant.
Add red bell pepper slices and cook for an additional 3 minutes, until they begin to soften.
Return the tofu to the skillet and add the coconut aminos, ground black pepper, and water.
Toss everything together to coat the tofu in the sauce. Cook for 3-4 minutes until the sauce thickens.
Finally, add the chopped green onions and give it a quick stir before serving.
Serve hot, garnished with additional green onions if desired.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.4 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 358 mg | 8% | |
*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.
