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Thai Black Pepper and Garlic Tofu Recipe

Looking for an easy Thai Black Pepper and Garlic Tofu recipe? Learn how to make Thai Black Pepper and Garlic Tofu using healthy ingredients.


Submitted by phoray

Makes 6 servings



http://blog.fatfreevegan.com/2012/05/thai-black-pepper-and-garlic-tofu.html

Recipe Ingredients for Thai Black Pepper and Garlic Tofu

19 oz tofu, firm
1 tablespoon soy sauce
2 tablespoons water
1/2 tbsp garlic powder
1 teaspoon black pepper, freshly ground
1 small onion, halved and sliced into thin wedges 1 large bell pepper, sliced
1 tbsp garlic powder
4 ounces shiitake mushrooms, sliced
6 cups Bok choy (about 1 bunch), stems removed/leaves thinly sliced
1 bunch broccoli, trimmed and cut into 1 inch pieces -additional broth or water, as needed
1 1/2 tablespoon soy sauce
1/2 cup vegetable broth
1 teaspoon sriracha or other chile sauce (or to taste)
1/2 teaspoon black pepper, freshly ground
2 teaspoons cornstarch

Recipe Directions for Thai Black Pepper and Garlic Tofu

  1. Cut the tofu into 1/2-inch slices. Gently press each slice between paper towels to remove some of the moisture. Then cut each slice into rectangles. Place into a ziplock bag.

  2. Combine tofu seasoning in a small bowl and pour over tofu. Seal bag and gently turn it over until tofu is completely covered in seasoning. (You can do this ahead of time and allow the tofu to marinate for a stronger flavor, but it?s not mandatory.)

  3. Preheat oven to 400F. Line a baking sheet or dish with parchment paper. (A silicon mat will also work, but parchment on a rimmed metal baking sheet yields the crispiest tofu with no sticking.) Place the tofu on the parchment in a single layer along with the marinade. Bake for 15 minutes. Turn gently and bake for another 15 minutes. Remove from oven.

  4. While the tofu is cooking, chop all the vegetables and combine the sauce ingredients in a small bowl. About 10 minutes before tofu is done, preheat a large, deep non-stick skillet or wok over medium-high heat.

  5. Spray or rub it with oil if you wish, but this is optional. Have about a half cup of water or broth standing by. Add the onion and cook for a couple of minutes until it begins to become translucent. Add a tablespoon of water or broth if it starts to stick. Add the bell pepper and stir-fry for another minute. Then add the garlic and mushrooms and cook another two minutes, adding liquid by the tablespoon if needed.

  6. Stir in the kale, add about 2 tablespoons of liquid, and cover quickly. After a minute, stir and add liquid if necessary.

  7. Cook covered for another minute and then add the asparagus and a little more liquid. Cover and cook until asparagus is tender-crisp, about 2 minutes. Add the sauce and cook until it is heated through.

  8. Serve the vegetables with tofu on top, or stir the tofu into the vegetables and serve over rice or pasta.

  9. N

Categories

Vegetables

Nutrition Facts
Serving Size 327.8g
Amount Per Serving
Calories
141
Calories from Fat
41
% Daily Value*
Total Fat
4.5g
7%
Saturated Fat
0.9g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
601mg
25%
Potassium
730mg
21%
Total Carbohydrates
16.9g
6%
Dietary Fiber
5.2g
21%
Sugars
5.1g
Protein
12.9g
Vitamin A 77% Vitamin C 207%
Calcium 31% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • Very high in calcium
  • High in dietary fiber
  • High in iron
  • Very high in manganese
  • High in magnesium
  • High in pantothenic acid
  • High in phosphorus
  • High in potassium
  • High in riboflavin
  • Very high in selenium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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