Black Pepper Tofu and Green Beans
One of Scott’s favourite meals… Black Pepper Tofu and Green Beans. The easy and delicious, four-ingredient black pepper sauce takes this tofu stir fry recipe to the next level for your taste buds! Even better, this vegan and gluten-free recipe contains only 10 ingredients that can easily be found at most grocery stores.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 Servings
- 1 14 oz block of firm tofu (must be firm, not soft)
- 2 tbsp cornstarch (14 grams)
- 2 tbsp sesame oil (22 grams)
- 1½ cup chopped green beans
- 2 shallots (about ½ cup finely chopped)
- 10 tbsp tamari (150 grams)
- 2½ tbsp organic sugar (45 grams)
- ½ tsp ground ginger (2 grams)
- 1 tbsp freshly ground black pepper (6 grams)
- Fresh Thai basil (optional, as garnish)
- 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, 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 one-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 one tbsp of sesame oil to the wok and turn on the heat. Once the oil is hot, add in the tofu and stir fry for 10 to 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 one tbsp of sesame oil to the wok followed by the chopped shallots and green beans. Stir fry for about five minutes until the shallots are translucent. Then, add in the black pepper sauce and tofu. Cook all the ingredients for an additional three to five 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!
- Stir fry can be stored in a closed container and will keep in the fridge for three to four days or in the freezer up to one month.
- If you would like a less spicy dish, simply reduce the black pepper to ½ tbsp (3 grams). It still will taste delicious!
- For a less salty salt, use low-sodium soy sauce or replace two tbsp of the tamari with vegetable broth or water.