Paleo Black Pepper Tofu

Discover a healthier twist on a classic dish with Paleo Black Pepper Tofu, a savory and satisfying recipe that’s entirely grain-free, soy-free, and dairy-free. This protein-packed meal features golden, crispy tofu cubes coated in a bold, peppery sauce infused with hints of fresh ginger and garlic. Coconut aminos replace traditional soy sauce, offering a naturally sweet and umami flavor profile, while a touch of arrowroot powder thickens the sauce to perfection. Vibrant red bell peppers and onions add a delightful crunch and a pop of color. Finished with scallions and sesame seeds for a restaurant-worthy flair, this dish is ready in under an hour and ideal for anyone following a paleo, vegan, or gluten-free diet. Whether served as a standalone entree or paired with your favorite side, this Paleo Black Pepper Tofu promises to be a weeknight favorite.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Pour in the coconut aminos, then stir in the black pepper. Mix well to coat the vegetables evenly.

Step 6

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.

Step 7

Return the fried tofu to the skillet, gently tossing to coat the tofu cubes with the sauce and vegetables.

Step 8

Cook everything together for another 3-4 minutes, allowing the flavors to meld and the sauce to coat all ingredients thoroughly.

Step 9

Once done, remove the skillet from heat. Garnish the dish with sliced green onions and a sprinkle of sesame seeds.

Step 10

Serve your Paleo Black Pepper Tofu hot, as a main dish or alongside your choice of Paleo-friendly sides.

Nutrition Facts

Serving size	(997.4g)

Amount per serving	% Daily Value*
Calories	1005.7

Total Fat 52.1g	0%
Saturated Fat 26.3g	0%
Polyunsaturated Fat 2.5g
Cholesterol 0mg	0%
Sodium 4351.6mg	0%
Total Carbohydrate 89.5g	0%
Dietary Fiber 12.2g	0%
Total Sugars 62.6g
Protein 47.5g	0%

Vitamin D 0IU	0%
Calcium 700.3mg	0%
Iron 8.8mg	0%
Potassium 1169.7mg	0%

*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.

Source of Calories

Fat: 46.1%

Protein: 18.7%

Carbs: 35.2%