Crispy Tofu with Black Pepper Sauce Recipe

Crispy Tofu with Black Pepper Sauce Recipe
Crispy Tofu with Black Pepper Sauce Recipe photo by Taste of Home
Publisher Photo

Crispy Tofu with Black Pepper Sauce Recipe

Be the first to add a review
Publisher Photo
Sometimes tofu can be boring and tasteless, but not in this recipe! The crispy vegetarian bean curd is so loaded with flavor, you'll never want to eat plain tofu again. —Nick Iverson, Denver, Colorado
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon packed brown sugar
  • 1 tablespoon rice vinegar
  • 4 green onions
  • 8 ounces extra-firm tofu, drained
  • 3 tablespoons cornstarch
  • 6 tablespoons canola oil, divided
  • 8 ounces fresh sugar snap peas (about 2 cups), trimmed and thinly sliced
  • 1 teaspoon freshly ground pepper
  • 3 garlic cloves, minced
  • 2 teaspoons grated fresh gingerroot

Directions

Mix first four ingredients. Mince white parts of green onions; thinly slice green parts.
Cut tofu into 1/2-in. cubes; pat dry with paper towels. Toss tofu with cornstarch. In a large skillet, heat 4 tablespoons oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels.
In same pan, heat 1 tablespoon oil over medium-high heat. Add peas; stir-fry until crisp-tender, 2-3 minutes. Remove from pan.
In same pan, heat remaining oil over medium-high heat. Add pepper; cook 30 seconds. Add garlic, ginger and minced green onions; stir-fry 30-45 seconds. Stir in soy sauce mixture; cook and stir until slightly thickened. Remove from heat; stir in tofu and peas. Sprinkle with sliced green onions. Yield: 4 servings.
Originally published as Crispy Tofu with Black Pepper Sauce in Healthy Cooking Annual Recipes Annual 2017, p198

Nutritional Facts

1 cup: 316 calories, 24g fat (2g saturated fat), 0 cholesterol, 583mg sodium, 20g carbohydrate (8g sugars, 2g fiber), 7g protein.

  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon packed brown sugar
  • 1 tablespoon rice vinegar
  • 4 green onions
  • 8 ounces extra-firm tofu, drained
  • 3 tablespoons cornstarch
  • 6 tablespoons canola oil, divided
  • 8 ounces fresh sugar snap peas (about 2 cups), trimmed and thinly sliced
  • 1 teaspoon freshly ground pepper
  • 3 garlic cloves, minced
  • 2 teaspoons grated fresh gingerroot
  1. Mix first four ingredients. Mince white parts of green onions; thinly slice green parts.
  2. Cut tofu into 1/2-in. cubes; pat dry with paper towels. Toss tofu with cornstarch. In a large skillet, heat 4 tablespoons oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels.
  3. In same pan, heat 1 tablespoon oil over medium-high heat. Add peas; stir-fry until crisp-tender, 2-3 minutes. Remove from pan.
  4. In same pan, heat remaining oil over medium-high heat. Add pepper; cook 30 seconds. Add garlic, ginger and minced green onions; stir-fry 30-45 seconds. Stir in soy sauce mixture; cook and stir until slightly thickened. Remove from heat; stir in tofu and peas. Sprinkle with sliced green onions. Yield: 4 servings.
Originally published as Crispy Tofu with Black Pepper Sauce in Healthy Cooking Annual Recipes Annual 2017, p198

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCrispy Tofu with Black Pepper Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review