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Black Pepper Tofu & Green Beans

Savory Black Pepper Tofu & Green Beans for Cozy Nights

This vegan Black Pepper Tofu & Green Beans recipe is a flavorful, gluten-free dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block Firm Tofu Must be extra firm; avoid soft tofu for best results so it's nice and crispy.
  • 1/4 cup Cornstarch Aids in achieving a crispy coating on the tofu; do not substitute with tapioca starch or arrowroot.
For the Stir-Fry
  • 2 tablespoons Sesame Oil Adds flavor and has a high smoke point for frying; can substitute with canola, grapeseed, or avocado oil if needed.
  • 2 cups Chopped Green Beans Adds freshness and color; trim the ends and cut into bite-sized pieces for optimal cooking.
  • 2 tablespoons Shallots For a sweet, mild onion flavor; finely chop for even distribution in the dish.
For the Sauce
  • 1/4 cup Tamari or Soy Sauce Provides saltiness and umami flavor; Tamari is preferred for gluten-free; low-sodium soy sauce can be used for less salt.
  • 2 tablespoons Water or Vegetable Broth Used to dilute the sauce and enhance flavor; adjust according to desired saltiness.
  • 1 tablespoon Organic Sugar Sweetens the dish and balances flavors; coconut sugar can replace brown sugar for a less refined option.
  • 1 teaspoon Ground Ginger Contributes warmth and aromatic flavor; fresh grated ginger can enhance flavor further.
  • 1 teaspoon Freshly Ground Black Pepper Adds heat and depth to the dish; use high-quality black pepper for best flavor; adjust quantity for less spice.
For Garnish (Optional)
  • 1/4 cup Fresh Thai Basil Adds a delightful flavor and aroma; feel free to sprinkle more as desired.

Equipment

  • Wok

Method
 

Step-by-Step Instructions
  1. Start by slicing the firm tofu in half and press it between paper towels or a clean kitchen towel to remove excess moisture—allow it to sit for about 10 minutes.
  2. While the tofu is pressing, trim the ends of the green beans and chop them into bite-sized pieces. Finely chop the shallots. In a separate bowl, whisk together the tamari or soy sauce, water or vegetable broth, organic sugar, ground ginger, and freshly ground black pepper.
  3. Once the tofu has been pressed, cut it into 1-inch cubes and transfer these cubes into a bowl. Sprinkle cornstarch over the tofu and gently toss until all pieces are evenly coated.
  4. Heat 1 tablespoon of sesame oil in a wok over medium-high heat until shimmering. Carefully add the coated tofu cubes to the hot oil and stir-fry them for 10-15 minutes, turning occasionally, until they are golden brown and crispy.
  5. Pour in the remaining tablespoon of sesame oil. Add the chopped shallots and green beans to the hot wok, stirring frequently for about 5 minutes.
  6. Add the black pepper sauce and the crispy tofu back into the wok, stirring to combine everything thoroughly. Continue cooking for an additional 3-5 minutes until the sauce thickens.
  7. Serve your scrumptious Black Pepper Tofu & Green Beans hot over rice, garnished with fresh Thai basil if desired.

Nutrition

Serving: 1portionCalories: 250kcalCarbohydrates: 20gProtein: 16gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 600mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 35mgCalcium: 20mgIron: 10mg

Notes

Ensure you thoroughly press the tofu for at least 10 minutes for maximum crispiness. Store leftovers in an airtight container for up to 3-4 days.

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