Soy-Free Pan-Fried Tofu with Savory Soy-Ginger Sauce

Discover a delicious twist on tofu with this Soy-Free Pan-Fried Tofu with Savory Soy-Ginger Sauce, a perfect plant-based alternative for those avoiding soy. Made with chickpea flour, this tofu alternative is pan-fried to golden perfection, creating a crispy exterior with a tender, fluffy inside. Drizzled with a bold and tangy ginger-garlic sauce crafted from coconut aminos, maple syrup, and rice vinegar, this dish is bursting with umami-rich flavors while remaining gluten-free and soy-free. Ideal for quick dinners or meal prep, it comes together in under 35 minutes and is beautifully complemented by a garnish of fresh green onions. Whether you're vegan, gluten-intolerant, or simply seeking new plant-based recipes, this dish is sure to satisfy your cravings.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

In a medium bowl, combine chickpea flour, 1.25 cups of water, turmeric, salt, and black pepper. Whisk until smooth to create a batter.

Step 2

Heat a non-stick frying pan over medium heat and add 1 tablespoon of coconut oil.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Once the sauce is thickened, remove from heat.

Step 9

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

Serving size	(840.2g)

Amount per serving	% Daily Value*
Calories	1164.2

Total Fat 40.9g	0%
Saturated Fat 24.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2745.8mg	0%
Total Carbohydrate 154.2g	0%
Dietary Fiber 26.3g	0%
Total Sugars 47.4g
Protein 46.4g	0%

Vitamin D 0IU	0%
Calcium 265.4mg	0%
Iron 13.2mg	0%
Potassium 2215.4mg	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: 31.4%

Protein: 15.9%

Carbs: 52.7%