This Black Pepper Tofu Stir Fry is a simple, quick, and high protein dinner idea that is vegetarian friendly! It has the perfect amount of seasoning and tang! I got SO many requests to make some more vegetarian friendly dishes that have protein! You can substitute the tofu for chicken or another protein of course as well if you want to have meat! The sauce & seasonings are very versatile and taste great with so many different proteins.
This a great weeknight or meal prepping type of meal because it can all be whipped up in one pan for an easy clean up. You can speed up your cooking process even more by using precooked rice. I love the Trifecta pre-cooked rice. They also have pre-cooked proteins & veggies to help speed up your cooking! Signing up through my link helps me a bunch and they have 50% off your first orders 99% of the time to try them out! Try my Crunchy Quinoa & Snap Pea Salad for another healthy vegetarian meal.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
- Tofu – 32 oz. organic extra-firm tofu.
- Corn Starch – 4 tbsp. corn starch. This creates a nice coating on the tofu!
- Sesame Seed Oil – 1 1/2 tbsp. of sesame seed oil, divided.
- Coconut Aminos – 2/3 cup coconut aminos.
- Brown Sugar Substitute – 1 tbsp. brown swerve or brown sugar substitute of choice.
- Pepper – 1 tbsp. freshly cracked black pepper. Freshly cracked peppercorns makes the biggest difference
- Ginger – 1 tsp. freshly grated ginger
- Garlic – 3-4 tsp. minced garlic.
- Shallots – 2 shallots, diced.
- Green Onions – 3-4 diced green onions.
- Chili Paste – 1 tsp chili paste/sauce (or less depending on your spice level)
- Rice, veggies of choice, and fresh basil for serving.
How To Make It
- Press excess moisture out of the tofu with paper towels. Slice the tofu into bite sized cubes and place in a large bowl. Toss with cornstarch until well coated.
- In a small measuring cup, whisk together the coconut aminos, brown sugar substitute, pepper, and ginger. Set aside.
- Heat 1 tbsp. of sesame oil in a large wok (I use a HexClad 14” hybrid wok) over medium-high heat. Add tofu & cook for 7 to 8 minutes, or until golden-brown and crisp on all sides. Transfer to a plate.
- Add the remaining 1/2 tbsp. of sesame oil to your wok, along with garlic, shallots, green onions, & chili paste; cook until fragrant.
- Add your tofu back to your wok, along with your sauce. Cook until the sauce fully coats tofu and has thickened. Serve over rice and with veggies of choice. Enjoy!
How To Store Leftovers
You can store your leftovers in an air tight container in the fridge for up to 4 days. When you are ready to enjoy your leftovers, pop them in the microwave for a minute to a minute and a half.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Black Pepper Tofu Stir Fry
This Black Pepper Tofu Stir Fry is a simple, quick, and high protein dinner idea that is vegetarian friendly! It has the perfect amount of seasoning and tang! I got SO many requests to make some more vegetarian friendly dishes that have protein! You can substitute the tofu for chicken or another protein of course as well if you want to have meat! The sauce & seasonings are very versatile and taste great with so many different proteins.
Ingredients
Instructions
-
Press excess moisture out of the tofu with paper towels. Slice the tofu into bite sized cubes and place in a large bowl. Toss with cornstarch until well coated.
-
In a small measuring cup, whisk together the coconut aminos, brown sugar substitute, pepper, and ginger. Set aside.
-
Heat 1 tbsp. of sesame oil in a large wok (I use a HexClad 14” hybrid wok) over medium-high heat. Add tofu & cook for 7 to 8 minutes, or until golden-brown and crisp on all sides. Transfer to a plate.
-
Add the remaining 1/2 tbsp. of sesame oil to your wok, along with garlic, shallots, green onions, & chili paste; cook until fragrant.
-
Add your tofu back to your wok, along with your sauce. Cook until the sauce fully coats tofu and has thickened. Serve over rice and with veggies of choice. Enjoy!
Servings 8
- Amount Per Serving
- Calories 197kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 3g15%
- Sodium 58.7mg3%
- Total Carbohydrate 16.3g6%
- Dietary Fiber 0.3g2%
- Sugars 1.1g
- Protein 9.8g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding. Macros do not include rice or veggies.
