Log in

…

Log in

Black Pepper Tofu “Chicken” Steaks

By thefoodietakesflight.com

Black Pepper Tofu “Chicken” Steaks

Prep:15minCook:15min

Really “meaty” tofu coated in a peppery, slightly sweet, and really savoury sauce served over rice and a side of sautéed vegetables. These pieces of tofu really go well over salads, in wraps, sandwiches, or even as is!

Updated at: Tue, 19 Sep 2023 22:40:37 GMT

Nutrition balance score

Good

Glycemic Index

44

Low

Glycemic Load

13

Moderate

Nutrition per serving

Calories215.3 kcal (11%)

Total Fat8.4 g (12%)

Carbs18 g (7%)

Sugars9.5 g (11%)

Protein17.2 g (34%)

Sodium988.4 mg (49%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 lbextra firm tofu

frozen overnight and thawed, I used 2

3 Tbspsoy sauce

or more to taste

¼ cupwater

room temperature

1 tspminced garlic

2 Tbspmaple syrup

sub with other liquid sweetener or sugar

1 Tbsprice vinegar

or distilled white vinegar

2 tspground black pepper

2 tspsriracha

or other hot sauce, adjust according to desired spice

1 Tbspcornstarch

1red bell pepper

small, sliced, optional

1green bell pepper

small, sliced, optional

small, sliced, optional

steamed, for serving

Instructions

View on thefoodietakesflight.com

↑Support creators by visiting their site 😊

Notes

12 liked

1 disliked

Spicy

Easy

Go-to

Delicious

Moist

Dawn Cothran· last year

Very good. Omitted the green pepper

Pat Stanford· last year

Special occasion

Under 30 minutes

Ok I pretty much made this exactly as it was written, but after thawing the tofu, I marinated it in chicken broth for a few hours. Can't say it made much difference. I also cooked the peppers and onion and then deglazed the pan with them. The sauce could have been spicier. I would add MORE Sriracha sauce and possibly more black pepper.

Ok I pretty much made this exactly as it was written, but after thawing the tofu, I marinated it in chicken broth for a few hours. Can't say it made much difference. I also cooked the peppers and onion and then deglazed the pan with them.

The sauce could have been spicier. I would add MORE Sriracha sauce and possibly more black pepper.

Kody Betts· last year

Not as spicy as others make it out to be, and that's after adding triple the amount of sriracha! Really delicious, will absolutely make it again.

Ruby Rae· last year

Reduced the pepper and Sriracha. Increased the garlic and used sodium reduced soy sauce. It was good.

Heather Patton· last year

Special occasion

I'm on the fence. Taste is good, but kind of a pain in the rear to make.

I'm on the fence. Taste is good, but kind of a pain in the rear to make.

veggz· last year

So yummy! Will serve with scallions next time.

You may also like

Samsung Food Recipes Asian Dinner