Nut-Free Black Pepper Tofu
Elevate your dinner game with this Nut-Free Black Pepper Tofu, a bold and flavorful twist on the beloved Asian-inspired classic. Designed to be entirely nut-free, this recipe highlights crispy, golden tofu cubes coated in a rich, peppery sauce that balances the deep umami of soy sauce, the subtle heat of fresh black pepper, and a touch of sweetness. Stir-fried red bell peppers and aromatic ginger, garlic, and green onions bring a fresh and vibrant contrast to the dish. Quick and easy to prepare in just 35 minutes, this plant-based recipe is perfect for busy weeknight dinners or as an impressive centerpiece for your next gathering. Serve hot over steamed rice or alongside your favorite noodles for a satisfying and allergen-friendly meal that bursts with flavor.
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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
Directions
Step 1
Gently drain the tofu and press it between paper towels to remove excess moisture. Cut the tofu into 1-inch cubes.
Step 2
In a shallow dish, toss the tofu cubes with cornstarch until evenly coated. Shake off excess cornstarch.
Step 3
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.
Step 4
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.
Step 5
Add the sliced red bell pepper to the skillet and stir-fry for an additional 2 minutes until they start to soften.
Step 6
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.
Step 7
Finish with a sprinkle of 1 teaspoon freshly ground black pepper for an extra kick.
Step 8
Serve the black pepper tofu hot, garnished with additional green onions if desired.
Nutrition Facts
| Serving size | (1116.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1156.2 |
| Total Fat 72.8g | 0% |
| Saturated Fat 10.1g | 0% |
| Polyunsaturated Fat 33.6g | |
| Cholesterol 0mg | 0% |
| Sodium 2635.3mg | 0% |
| Total Carbohydrate 94.0g | 0% |
| Dietary Fiber 22.9g | 0% |
| Total Sugars 26.4g | |
| Protein 57.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1026.1mg | 0% |
| Iron 15.0mg | 0% |
| Potassium 2322.4mg | 0% |
Source of Calories