Omnivore's Cookbook · by Maggie Zhu★ 5.0 (18)
Black Pepper Tofu
NUTRITION · PER SERVING20M COOK
CAL 26%·PRO 44%
CARBS 26G20% OF CAL
4G FIBER16G SUGAR6G OTHER
FAT 38G66% OF CAL
6G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-fried tofu cubes with bell peppers, onions, and celery in a savory, peppery brown sauce made with soy sauce and Shaoxing wine. This quick stir-fry is vegan and ready in 20 minutes.
mainchinesestir frytofu🍳 skilletdairy freeveganvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 tablespoons light soy sauce
- 1 tablespoons dark soy sauce
- 1 1/2 tablespoons Shaoxing wine
- 1 teaspoon freshly ground black pepper
- 2 teaspoons sugar
- 1/2 teaspoon vegetable bouillon ((or 1 teaspoon mushroom powder))
- 1/2 cup water ((or vegetables stock))
- 2 teaspoons cornstarch
- 1/4 cup peanut oil ((*Footnote 1))
- 1 block (14 oz/396 g) extra-firm tofu (, cut to 1/2” (1 cm) squares and pat dry)
- 1 clove garlic (, minced)
- 1/2 ” ginger (, minced)
- 1/2 white onion (, cut to 1/2” (1 cm) squares)
- 1 bell pepper (, cut to 1/2” (1 cm) squares)
- 1 stalk celery (, sliced)
At a glance
PER SERVING · TIME 20M
CAL 26%·PRO 44%
CARBS 26G20% OF CAL
4G FIBER16G SUGAR6G OTHER
FAT 38G66% OF CAL
6G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1046mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 767mg
- Calcium
- 585mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1046MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.