Thai Garlic and Black Pepper Tofu with Mushrooms
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
160 kcal
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Course
Main Course
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Cuisine
Thai
Thai Garlic and Black Pepper Tofu with Mushrooms
Description
This recipe starts by pressing tofu to remove excess moisture, then baking the tofu cubes until firm and lightly browned. A sauce of fish sauce, brown sugar, and freshly ground black pepper is whisked to dissolve the sugar and develop a savory-sweet base with peppery heat. Garlic is cooked in canola oil until fragrant and golden, then cabbage, shiitake mushrooms, and red bell pepper are stir-fried together until tender but still crisp.
The baked tofu is added to the skillet, mingling with the vegetables and sauce to coat everything with flavor. Fresh cilantro finishes the dish with herbal brightness. The mix of textures—crisp vegetables, meaty mushrooms, and tender yet firm tofu—creates a balanced and appealing meal.
The dish is typically served over steamed white rice, making it a complete, flavorful vegetarian Thai-inspired entrée. Adjust the pepper quantity to suit your heat tolerance, and pressing the tofu well is important to get a good texture.
Ingredients
- 14-16 ounces tofu pressed and cut into 1-inch cubes, medium-firm
- 3 tablespoons fish sauce
- 3 tablespoons light brown sugar
- 2 teaspoons black pepper freshly ground
- 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 cilantro chopped leaves
- white rice for serving
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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