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Celery Black Pepper Tofu

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Time30 Min
DifficultyIntermediate
Serves1

Celery Black pepper tofu is a wonderful healthy recipe for all vegan food lovers. This easy to make dish uses tofu in a black pepper sauce with celery and other ingredients to make a flavourful dish. This saucy Celery Black Pepper Tofu Recipe, is inspired by the Chinese cooking technique of stir-fry, in which vegetables and other Celery Black Pepper Tofu Ingredients are quickly cooked in hot oil. ... Tofu originated in China more than 2000 years ago and is considered a very healthy food item. Though healthy, tofu is considered bland and boring by most people. However, in this recipe, crispy tofu in spicy pepper sauce is loaded with rich flavours. This Celery Black Pepper Tofu Restaurant style dish is perfect for people who love Chinese cuisine. Prepare Celery Black Pepper Tofu at Home and serve it for lunch or dinner with plain boiled rice, boiled brown rice or any noodles and vegetable salad. This flavour-packed dish is perfect to make for weekend lunches or dinner with friends. Packed with nutrition, vitamins and minerals, it is good for kids too, just made with less pepper and more honey. Celery Black Pepper Tofu Calories are low and with the main ingredient being tofu, it is good for people on weight-management or vegan diet. This Celery Black Pepper Tofu Recipe can be made with other variations where tofu can be replaced with paneer cubes, chicken pieces, meat pieces, button mushrooms, cubed potatoes or baby corn. Also, the tofu can be pan-fried in the wok with little oil or just used plain. For a healthier oil-free variation, cook the ginger, garlic and chillies in a bit of broth instead of oil.

Nutrition Info. (per serving)

ProteinFatCarbsFibre359 Cal359 Cal359 Cal359 Cal
  • 26gProtein
  • 8gFat
  • 31gCarbs
  • 6gFibre

Ingredients

Dry Grocery

Sunflower Seeds

Sunflower Seeds

0.5 teaspoons

Pumpkin Seed

Pumpkin Seed

0.5 teaspoons

Peanut (with Skin)

Peanut (with Skin)

0.5 teaspoons

Sesame White (til)

Sesame White (til)

0.5 teaspoons

Salt

Salt

1.25 teaspoons

Light Soy Sauce

Light Soy Sauce

2 teaspoons

Gram Flour/besan

Gram Flour/besan

0.5 tablespoons

Aromat Powder

Aromat Powder

0.5 teaspoons

Refined Oil

Refined Oil

0.5 teaspoons

Honey

Honey

1 teaspoon

Dark Soy Sauce

Dark Soy Sauce

1 teaspoon

Veg Oyster Sauce

Veg Oyster Sauce

2 teaspoons

Fruits & Vegetables

Sweet Potato

Sweet Potato

1 small piece

Carrot-regular

Carrot-regular

0.75 unit

Red Cabbage

Red Cabbage

0.25 cups

Parsley

Parsley

4 leafs

Pineapple

Pineapple

0.5 cups

Ginger

Ginger

1 small piece

Celery

Celery

4 units

Capsicum Green-regular

Capsicum Green-regular

0.5 unit

Dairy

Tofu

Tofu

0.75 cups

Other

Water

Water

1.5 glasses

Garlic

Garlic

1 piece

Pepper

Pepper

0.5 teaspoons

Lemon Juice

Lemon Juice

0.5 teaspoons

Coriander Leaves

Coriander Leaves

4 leafs

Red Chillies

Red Chillies

1 unit

Raw Brown Rice

Raw Brown Rice

0.5 cups

Directions
1
For the Garnish mix- In a pan, toast Sesame Seeds, Pumpkin Seeds, Sunflower Seeds and Peanuts.
2
Wash and boil Sweet Potato in salted water.
3
Cook, peel and make a smooth puree in a mixer.
4
For the Baked Tofu – in a bowl mix together Light Soy Sauce, Water, Garlic, Black Pepper, Gram Flour/Besan, Salt and Aromat Powder.
5
Add Tofu in the batter and bake in a baking tray at 180 degree C for 10 mins.
6
For the Red Cabbage salad - cut Red Cabbage and Carrot into juliennes and mix minced Parsley and Roasted Garnish. Mix with Lemon Juice.
7
For the Pineapple Coriander Salad- peel and dice Pineapple mix with minced Red Chilli, chopped Coriander and Salt.
8
Wash and soak Brown Rice for 45 minutes and boil in salted water till soft.
9
Cut Carrot into dice shape and blanch.
10
Heat Oil in a pan and add chopped Ginger, Garlic and Chillies.
11
When Brown, add diced Bell Pepper, blanched Carrot and Celery.
12
Add Water, Soya Sauce, Honey, Salt, Black Pepper Powder and Aromat Powder. Bring to a boil.
13
Add boiled Sweet Potato Paste to thicken.
14
Add baked Tofu.
15
Adjust the consistency and seasoning.
16
Serve with boiled Brown Rice, Pineapple, Coriander Salad and Carrot Red Cabbage Salad.

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We hope you had fun making it! Enjoy the meal.

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