Black Pepper Tofu with Roasted Baby Carrots and Scallion Rice
This one-pot, gluten-free dish features crispy black pepper tofu, sweet roasted baby carrots, and aromatic scallion rice for a balanced, satisfying meal. Perfect for quick weeknight dinners, it's packed with protein and bold flavors.
- 16 oz extra-firm tofu, pressed and cubed
- 2 cups baby carrots, halved lengthwise
- 1 cup long-grain white rice, rinsed
- 4 whole scallions, sliced (white and green parts separated)
- 3 tbsp low-sodium gluten-free tamari
- 2 tsp freshly ground black pepper
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp toasted sesame oil
- 2 cups vegetable broth (gluten-free)
- 1 tbsp olive oil
- 0.5 tsp salt
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Instructions
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add cubed tofu and sear for 4-5 minutes until golden on all sides. Remove and set aside.
⏱️ 5 minutesIn the same pot, add the baby carrots and sauté for 3 minutes until starting to brown.
⏱️ 3 minutesAdd garlic, ginger, and the white parts of the scallions; cook for 1 minute until fragrant.
⏱️ 1 minuteStir in rinsed rice and cook for 1 minute, stirring frequently.
⏱️ 1 minutePour in the vegetable broth, tamari, black pepper, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 12 minutes.
⏱️ 12 minutes 🌡️ Low simmerReturn the tofu to the pot and drizzle with toasted sesame oil. Scatter scallion greens on top, cover, and let steam off heat for 2 minutes. Fluff rice and serve.
⏱️ 2 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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