Vegetarian Black Pepper Chicken
Savor the bold flavors of this Vegetarian Black Pepper Chicken, a plant-based twist on a takeout favorite. In this quick and hearty recipe, extra-firm tofu is coated in cornstarch, pan-fried to golden perfection, and paired with colorful bell peppers and red onion for a delightful crunch. The dish comes to life with a rich, peppery sauce made from a blend of light and dark soy sauces, vegetable broth, rice vinegar, and just a hint of brown sugar for balance. Infused with aromatic garlic and freshly ground black pepper, this savory tofu stir-fry is topped with scallions and a drizzle of sesame oil for the perfect finishing touch. Ready in just 40 minutes, it’s an easy, protein-packed meal that pairs beautifully with steamed rice or your favorite grain. Perfect for vegetarians and fans of bold, pepper-forward dishes!
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Recipe Information
Ingredients
- 16 oz extra-firm tofu
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 1 whole bell pepper, sliced
- 1 whole red onion, sliced
- 4 cloves garlic, minced
- 2 tbsp freshly ground black pepper
- 0.25 cup light soy sauce
- 2 tbsp dark soy sauce
- 0.5 cup vegetable broth
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 stalks scallions, chopped
- 1 tsp sesame oil
Instructions
Drain the tofu and pat dry with paper towels to remove excess moisture. Cut the tofu into 1-inch cubes.
In a large bowl or resealable plastic bag, add the tofu pieces and cornstarch. Toss until all pieces are well-coated.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add the tofu cubes in a single layer. Cook until they are golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced bell pepper and red onion. Stir-fry for about 3-4 minutes until the vegetables are slightly tender but still crisp.
Add the minced garlic and freshly ground black pepper to the skillet. Stir well for about 1 minute until fragrant.
In a small bowl, mix together the light soy sauce, dark soy sauce, vegetable broth, brown sugar, and rice vinegar.
Add the crispy tofu back into the skillet. Pour the sauce mixture over the tofu and vegetables. Stir to coat everything evenly. Let it simmer for 2-3 minutes until the sauce thickens slightly.
Stir in the chopped scallions and sesame oil into the skillet. Cook for another minute to combine the flavors.
Serve hot with steamed rice or your choice of grains.
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 31.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6156 mg | 268% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 25.7 g | ||
| Protein | 84.9 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3302 mg | 254% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2380 mg | 51% | |
*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.
