Vegan Black Pepper Beef
Savor the bold and peppery flavors of Vegan Black Pepper "Beef," a plant-based twist on a classic favorite that’s both hearty and satisfying. This recipe transforms extra firm tofu into irresistibly crispy bites coated in a glossy, savory black pepper sauce that’s bursting with umami. Stir-fried with vibrant bell peppers, sweet snap peas, and aromatic garlic and ginger, this dish delivers a perfect balance of spice, sweetness, and crunch. With a quick prep time of just 20 minutes, it’s an ideal weeknight dinner that pairs beautifully with steamed rice or noodles. Plus, it’s topped with fresh scallions and optional sesame seeds for a restaurant-quality finish! Whether you're vegan or simply seeking a healthier take on traditional black pepper beef, this easy recipe is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 14 ounces extra firm tofu
- 4 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 2 bell peppers (any color, sliced)
- 1 onion (sliced)
- 1 cup sugar snap peas
- 3 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 3 tablespoons soy sauce
- 0.5 cup vegetable broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 teaspoons ground black pepper
- 2 scallions (sliced)
- 1 tablespoon sesame seeds (optional)
Instructions
First, press any excess moisture out of the tofu by wrapping it in a clean towel and placing a weight on top for about 10 minutes.
Cut the pressed tofu into bite-sized cubes.
In a shallow bowl, toss the tofu cubes with 4 tablespoons of cornstarch until each piece is evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Add the tofu cubes in a single layer and fry until golden brown and crispy on all sides, turning occasionally, about 5-7 minutes.
Remove the tofu from the skillet and set aside on a paper towel-lined plate.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil.
Add the sliced bell peppers, onion, and sugar snap peas, and stir-fry for 3-4 minutes until the vegetables are slightly tender.
Add the minced garlic and ginger to the skillet and stir-fry for 30 seconds until fragrant.
In a small bowl, mix the soy sauce, vegetable broth, 1 tablespoon of cornstarch, water, and ground black pepper together to create the sauce.
Pour the sauce into the skillet with the vegetables and stir well to combine.
Allow the sauce to come to a gentle simmer and thicken, stirring occasionally.
Add the crispy tofu back into the skillet, gently folding it into the sauce and vegetables.
Cook for another 1-2 minutes to heat through and meld flavors.
Garnish the dish with sliced scallions and sesame seeds before serving.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2196 mg | 95% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 24.0 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2947 mg | 227% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2025 mg | 43% | |
*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.
