Thai Garlic and Black Pepper Tofu with Mushrooms

Name: Thai Garlic and Black Pepper Tofu with Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving
Ingredients: 14-16 ounces medium-firm tofu; 3 tablespoons fish sauce; 3 tablespoons light brown sugar; 2 teaspoons freshly ground black pepper; 1 ½ tablespoons canola oil; 5 cloves garlic; 12 ounces Cabbage leaves; 6 ounces Shiitake mushrooms; 1 red bell pepper; ¼ cup chopped cilantro leaves; White rice for serving

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Calories
160 kcal
Course
Main Course
Cuisine
Thai

Thai Garlic and Black Pepper Tofu with Mushrooms

Iris Warren

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This aromatic Thai garlic and black pepper stir fry leans in big with the veg when tofu, shiitake mushrooms, red bell pepper, and cabbage make this a fast and healthy meatless meal.

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Ingredients

Servings

14-16 ounces medium-firm tofu , pressed and cut into 1-inch cubes
3 tablespoons fish sauce
3 tablespoons light brown sugar
2 teaspoons freshly ground black pepper
1 ½ tablespoons canola oil
5 cloves garlic , minced or pressed
12 ounces Cabbage leaves , cut into ½-inch pieces to make about 6 cups
6 ounces Shiitake mushrooms about 3 cups, stemmed and sliced
1 red bell pepper , seeded and cut into ½-inch pieces
¼ cup chopped cilantro leaves
White rice for serving

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Instructions

Start with draining the tofu: Place a folded paper towel on a plate under the tofu, then place another folded paper towel on top of the tofu. Place another plate on top of the tofu and weigh it down with a bowl filled with something heavy to express the liquid from the tofu. Let sit for 10 minutes, replacing the paper towels midway through draining. Slice the tofu into 1-inch pieces and set aside.
Preheat the oven to 375°F. Line a baking sheet with parchment paper. Place the tofu on a baking sheet in one layer, evenly spaced apart. Bake for 20-30 minutes, flipping halfway through if you like. Remove from the oven and set aside.
While the tofu is baking, start the sauce. In a small bowl, whisk together the fish sauce, sugar, and black pepper until the sugar dissolves. Once the tofu is done baking, heat a large nonstick skillet over medium-high heat, then add the oil and garlic. Cook until golden brown and fragrant. Add the cabbage, mushrooms, and red bell pepper and cook until the vegetables begin to soften, stirring often, for about 5 minutes. Add the fish sauce mixture and the tofu, toss to combine, and cook until the fish sauce has been absorbed and the vegetables are tender. Taste for seasoning and add more black pepper and salt if needed. Top with chopped cilantro and serve over steamed rice.

Nutrition Information

Show Details

Calories 160kcal (8%) Carbohydrates 19g (6%) Protein 13g (26%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 1g Sodium 1372mg (57%) Potassium 523mg (15%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 1269IU (25%) Vitamin C 63mg (70%) Calcium 217mg (22%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 160 kcal

% Daily Value*

Calories	160kcal	8%
Carbohydrates	19g	6%
Protein	13g	26%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	1g	5%
Sodium	1372mg	57%
Potassium	523mg	11%
Fiber	4g	16%
Sugar	11g	22%
Vitamin A	1269IU	25%
Vitamin C	63mg	70%
Calcium	217mg	22%
Iron	2mg	11%