Celery Black Pepper Tofu
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
2
-
Calories
340 kcal
-
Course
Main Course
-
Cuisine
Asian
Celery Black Pepper Tofu
Description
This recipe starts by marinating firm tofu cubes in soy sauce, garlic powder, and black pepper before coating them with cornstarch to create a crisp exterior upon baking or pan-frying. The cooking method ensures tofu retains a tender interior while developing golden, crunchy edges. The sauce combines chopped garlic, ginger, and dried red chilies sautéed in oil to infuse heat and aroma.
Celery and green bell pepper add crunch and mild sweetness, complementing the boldly seasoned tofu. The sauce balances savory soy and maple syrup sweetness with tangy rice vinegar and freshly ground black pepper that gives the dish its distinctive character. Green onions garnish the finished dish for fresh contrast.
This naturally gluten-free and nut-free recipe can be adjusted for soy sensitivity by using alternative tofu varieties like pumpkin seed tofu. For an oil-free option, cook aromatics in broth. Black pepper levels can be modified for preferred heat. This dish pairs well as a flavorful vegetarian main or side dish.
Ingredients
For the Black Pepper Tofu
- 14 ounces tofu cubed (1.5 cups) - no need to press, firm
- 3 teaspoons soy sauce
- 1/4 teaspoon garlic powder
- 1/2 teaspoon black pepper freshly ground
- 3 tablespoon cornstarch or other starch
For the Sauce
- 2 teaspoons neutral cooking oil generic cooking oil
- 6 to 8 cloves garlic chopped
- 1 inch ginger finely chopped
- 2 dried red chili chopped or broken into 2 pieces. Use 1 for less heat. I like arbol or cayenne or Indian chilies in this. Use milder chile like california red for less heat
- 1 to 1.5 cup celery chopped
- 1/4 cup green bell pepper or onion, chopped
- 1/4 teaspoon white pepper optional
- 1 teaspoon black pepper preferably ground/crushed with a mortar pestle, or more, to taste, coarsely crushed
- 2 tablespoons soy sauce , use tamari for gluten-free
- 1 tablespoon maple syrup or sugar
- 1 teaspoon rice vinegar
- 2-3 tablespoon water
- green onion for garnish
Instructions
Baked tofu.
- Chop the tofu and add to a bowl. Add soy sauce and toss to coat. Mix the spices in cornstarch and add to the bowl. Toss to coat. If the tofu is too dry, add a few drops of water to help almost all of the cornstarch to stick to the tofu.
- Alternatively: Make a thick batter of soy sauce through cornstarch. Add a teaspoon more water, if needed, but don't add too much, as the tofu will add its own moisture when you mix it in. Immediately add tofu and mix to coat. If you leave the batter to sit, it will solidify in a few minutes and you will need extra moisture to be batter again.
- Bake: Preheat the oven to 400° F / 200º C. Spread the tofu cubes on parchment lined baking sheet. Bake for 20 minutes or longer until crisp.
- Pan fry: Or pan fry in oil on a skillet over medium high heat. Once hot, add the coated tofu, let sit for 2 minutes, then flip. Repeat until golden on most edges. Keep aside
Make the sauce while the tofu bakes.
- Heat oil in a skillet over medium heat. Once the oil is hot, reduce heat to medium low. Add garlic, ginger and red chilies and cook until garlic is golden, 2 to 3 minutes.
- Add the celery and peppers. Increase heat to medium. Mix and cook for 2 minutes. Stir once in between.
- Add the baked tofu, black pepper, soy sauce, maple, vinegar and water and mix. Cook for half to 1 minutes or so to bring the sauce to a boil and slightly thicken. Serve hot with rice or quinoa or in lettuce wraps.
Notes
- This recipe is naturally gluten- and nut-free; use tamari for gluten-free soy sauce alternatives.
- For soy-free variations, substitute regular tofu with pumpkin seed or chickpea tofu.
- To make oil-free, sauté garlic, ginger, and chili in vegetable broth instead of oil.
- Adjust the amount of black pepper to control the heat; start with half and add more to taste.
- As an alternative, use meat substitutes like Beyond Meat strips in the finishing sauce step.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Sodium | 842mg | 35% |
| Potassium | 542mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 841IU | 17% |
| Vitamin C | 85mg | 94% |
| Calcium | 325mg | 33% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
