Black Pepper Tofu
Indulge in the bold and irresistible flavors of Black Pepper Tofu, a vegetarian dish that perfectly balances crispy textures with a luscious, peppery glaze. This recipe transforms extra-firm tofu into golden-brown perfection, coated in a fragrant sauce made from freshly crushed black pepper, soy sauce, garlic, ginger, and a hint of red chili for mild heat. Caramelized shallots and a buttery base lend richness to this quick and easy stir-fry, while a garnish of fresh cilantro and green onions adds a pop of freshness. Ideal for a weeknight dinner, this dish comes together in just 50 minutes and is best served over steamed rice or noodles, soaking up every savory-sweet drop of sauce. Try this Black Pepper Tofu recipe for a spicy, aromatic, and utterly satisfying plant-based meal! Keywords: black pepper tofu recipe, vegetarian tofu stir-fry, crispy tofu, Asian-inspired tofu recipes, easy dinner ideas.
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Recipe Information
Ingredients
- 450 grams extra-firm tofu
- 4 tablespoons cornstarch
- 6 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 3 large shallots
- 4 garlic cloves
- 1 inch piece fresh ginger
- 2 tablespoons black peppercorns
- 3 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon sugar
- 0.5 teaspoon red chili flakes
- 3 green onions
- 2 tablespoons fresh cilantro
Instructions
Begin by draining the tofu and pressing it between paper towels or a clean kitchen towel with a heavy weight on top for 15-20 minutes to remove excess moisture.
While the tofu is pressing, prepare the aromatics: thinly slice the shallots, mince the garlic, and finely grate the ginger.
Cut the pressed tofu into bite-sized cubes and toss them in cornstarch until they are well coated.
In a large non-stick or cast-iron skillet, heat 4 tablespoons of vegetable oil over medium-high heat. Add the tofu cubes in a single layer and fry, turning occasionally, until they are golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and drain on a paper towel-lined plate.
Using the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of vegetable oil and the butter. Once the butter has melted, add the shallots, garlic, and ginger. Cook, stirring frequently, until the shallots are soft and translucent, about 5 minutes.
Meanwhile, crush the black peppercorns to a coarse texture using a mortar and pestle or a spice grinder.
Add the crushed pepper, soy sauce, dark soy sauce, sugar, and red chili flakes to the skillet. Stir to combine and let the sauce simmer for 2-3 minutes until slightly thickened.
Return the fried tofu to the skillet and toss to coat the cubes evenly in the sauce. Cook for an additional 2-3 minutes, allowing the tofu to absorb the flavors.
Chop the green onions and cilantro. Garnish the dish with green onions and cilantro before serving.
Serve the black pepper tofu hot with steamed rice or noodles.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.9 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 359 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
