Black Pepper Tofu

About the Recipe

This recipe is nut-free, vegan and can be gluten-free with a simple swap. It’s easy to make with just ingredients and comes together in less than 20 minutes.

The fried tofu is delicious coated in the sticky black pepper sauce and perfect served over your favourite rice or noodles.

Tofu doesn’t have much flavour on its own but it shines with a yummy sauce. You can try something similar with this Sweet and Spicy Tofu, Orange Tofu or Vegan Sweet and Sour Tofu. They’re all quick and easy to make too!

Ingredients

• Tofu: Use firm or extra-firm tofu, do not use silken tofu. You can also make this recipe with chickpeas. Proceed to the sauce part of the recipe, then add 1 can of chickpeas once the sauce thickens.
• Light Soy Sauce: Use regular or light soy sauce, not dark soy sauce. To make this recipe gluten-free, use gluten-free tamari instead of soy sauce.
• Sugar: I used coconut sugar but brown sugar or cane sugar can be used.
• Rice Vinegar: Seasoned or unseasoned works.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Step 1 (optional). Press the tofu. If you have an extra 20-30 minutes you can press the tofu before cooking. Find complete instructions on how to press tofu here.

Step 2. Cube the tofu and toss in 1 tbsp each of soy sauce and cornstarch until all the pieces are coated. Set aside and heat 1 tsp of coconut, avocado or sesame oil in a wok or skillet over low to medium heat.

Depending on the size of your pan, you may need to cook the tofu in 2 batches. It’s best not to overcrowd the pan, so use two if needed.

Add the tofu cubes to the pan and let them cook about 60 seconds per side until they’re brown and crispy. Remove from pan and set aside on a plate.

Step 3. Using the same pan as the tofu, add the ginger, garlic and onions and saute them for 3-4 minutes in avocado, coconut or sesame oil until softened and translucent.

Step 4: While those are cooking, mix up the sauce ingredients.

Step 5. Add the sauce and the sliced scallions to the pan and cook for 3-4 minutes, stirring and scraping the pan often, until the sauce starts to get thick and sticky.

Step 6. Add the tofu to the pan and stir for a minute or two until the tofu is hot and coated in sauce.

How to Store

This recipe is best served fresh but if you have leftovers, here’s how to store:

• Refrigerator: Store in a sealed container for 4-5 days.
• Reheat: Heat on the stovetop over lower heat, adding a splash of water if needed to thin the sauce a little. It can also be reheated in the microwave in 30-second increments. Feel free to enjoy it cold too!