
By Cookingkatielady
Chinese Black Pepper Tofu Stir Fry
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Updated at: Thu, 17 Aug 2023 05:12:12 GMT
Nutrition balance score
Good
Glycemic Index
48
Low
Nutrition per recipe
Calories1611.2 kcal (81%)
Total Fat69.3 g (99%)
Carbs163.6 g (63%)
Sugars49.7 g (55%)
Protein98.2 g (196%)
Sodium5887.6 mg (294%)
Fiber19.6 g (70%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

32 ozextra-firm tofu
organic

4 Tbspcornstarch

1 ½ Tbspsesame seed oil
divided

⅔ cupcoconut aminos

1 Tbspbrown swerve
or brown sugar substitute of choice

1 Tbspblack pepper
freshly cracked

1 tspgrated ginger
freshly

3 tspminced garlic

2shallots
diced

1 tspchili paste
or less depending on your spice level

3green onions
diced

rice

veggies

fresh basil
for serving
Instructions
Step 1
Press excess moisture out of the tofu w/ paper towels. Slice into cubes and place in a large bowl. Toss with cornstarch until well coated. Whisk together the coconut aminos, brown swerve, pepper, and ginger in a small in a measuring cup. Set aside.
Step 2
Heat 1 tbsp sesame oil in a large wok over medium-high heat. Add tofu; cook for 7 to 8 minutes, or until golden-brown and crisp on all sides. Transfer to a plate.
Step 3
Add remaining 1/2 tbsp. sesame oil to pan, along with garlic, shallots, green onions, & chili paste; cook until fragrant. Add tofu back to pan, along with your sauce. Cook until the sauce fully coats tofu and has thickened. Serve over rice with veggies of choice.
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