Black Pepper Tofu & Green Beans
A spicy & crispy Black Pepper Tofu recipe with crispy tofu, green beans, shallots, and the most delicious black pepper sauce.
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Servings: 4 servings
Ingredients
- 14 oz firm tofu must be firm or extra firm, not soft
- 2 Tablespoons cornstarch
- 2 Tablespoons sesame oil
- 1 ½ cup chopped green beans
- 2 shallots about ½ cup finely chopped
- 6 Tablespoons tamari or soy sauce
- 3 Tablespoons water or vegetable broth Can sub with extra tamari for a saltier dish.
- 2 ½ Tablespoons organic sugar
- ½ teaspoon ground ginger
- 1 Tablespoon freshly ground black pepper reduce to ½ Tablespoon for a less spicy dish
- Fresh Thai Basil optional, as garnish
Instructions
- To begin, slice the block of tofu in half and press it between two towels or two paper towels. Let the tofu sit for 10 minutes to soak up any excess moisture.
- While the tofu is being pressed, chop up the green beans and shallots and make the black pepper sauce. To make the black pepper sauce, simply whisk together the soy sauce/tamari, water/vegetable broth, sugar, ground ginger, and freshly ground black pepper in a small bowl and set aside.
- Once the ingredients are prepped, cut the pressed tofu into 1 inch cubes and add to a large bowl. Add the cornstarch to the bowl and use your hands to evenly coat the tofu in cornstarch.
- Next, add 1 tablespoon of sesame oil to the work and turn on the heat. Once the oil is hot, add in the tofu and stir fry for 10-15 minutes until the tofu is browned and crispy on the outside. Remove the tofu from the wok and set aside in a bowl.
- Add the remaining 1 tablespoon of sesame oil to the wok followed by the chopped shallots and green beans. Stir fry for about 5 minutes until the shallots are translucent. Then, add in the black pepper sauce and tofu. Cook all the ingredients for an additional 3-5 minutes to help thicken the sauce.
- Remove the wok from the heat and serve the black pepper tofu and green beans on top of white rice. Garnish with the Thai basil if desired. Enjoy!
Notes
- Stir fry can be stored in a closed container and will keep in the fridge for 3-4 days or in the freezer for up to 1 month.
- The original sauce recipe called for 10 Tablespoons of tamari but has now been changed to 6 Tablespoons tamari and 3 Tablespoons of water or vegetable broth based on feedback and retesting. If you prefer the original recipe, please adjustb= back to 10 Tablesoons tamari. Thank you for your feedback so I could make this recipe even better!
- For an even less salty sauce, use low-sodium soy sauce or replace an additional 2 tablespoon of the tamari with vegetable broth or water.
- If you would like a less spicy dish, simply reduce the black pepper to ½ tablespoon (3 grams). It still will taste delicious!
- This recipe is adapted from Dishing out the Health Black Pepper Tofu recipe but is less spicy & contains more veggie goodness!
Nutrition
Serving: 1bowl, no rice | Calories: 232kcal | Carbohydrates: 21g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 1518mg | Potassium: 210mg | Fiber: 3g | Sugar: 11g | Vitamin A: 293IU | Vitamin C: 6mg | Calcium: 157mg | Iron: 3mg
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