Servings
Font
Back
Celery Black Pepper Tofu
5 from 60 votes

Celery Black Pepper Tofu

Celery Black Pepper Tofu features firm tofu coated with a spiced cornstarch mix and baked or pan-fried until crisp, then tossed with sautéed garlic, ginger, dried chilies, celery, and bell pepper. The sauce combines soy sauce, maple syrup, rice vinegar, and generous black pepper for a bold, peppery flavor balanced by sweetness and acidity.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 2
Calories: 340 kcal
Course: Main Course
Cuisine: Asian

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.
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  1. 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.
  2. Add the celery and peppers. Increase heat to medium. Mix and cook for 2 minutes. Stir once in between.
  3. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 340

% 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.