Black Pepper Tofu

Recipe Features

• Dietary: This recipe is nut-free and vegan and can be gluten-free if you use gluten-free tamari instead of soy sauce.
• Easy to Make: You’ll need just a handful of ingredients and less than 30-minutes to have this on the table.
• Serve with rice for a healthy, filling and complete plant-based based

Ingredients You’ll Need

• tofu – use firm or extra-firm tofu, do not use silken tofu
• light soy sauce – use regular or light soy sauce, not dark soy sauce
• sugar – I used coconut sugar but cane sugar or another dry sugar also works
• rice wine vinegar – seasoned or unseasoned works
• scallions – otherwise known as green onions, you’ll need standard bunch of onions, or enough to make about 1 cup roughly chopped
• onion, garlic and ginger – for all the flavour!
• black pepper – fine or medium ground black pepper or freshly ground peppercorns work

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. Fry the tofu. 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.

While those are cooking, mix up the sauce ingredients.

Step 4. 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 5. Add the tofu to the pan and stir for a minute or two until the tofu is hot and coated in sauce.

Recipe Tips

• To make this recipe oil-free, saute the ginger, garlic and onion in water or broth and either bake or “dry-fry” the tofu.
• To bake the tofu, toss in the soy sauce and cornstarch and bake at 400 degrees for 25-30 minutes until browned and crisped.
• To “dry-fry” the tofu, toss in cornstarch and cook in a good quality, non-stick skillet over medium heat until browned on each side.
• To make this recipe gluten-free, use gluten-free tamari instead of soy sauce.

Serving Suggestions

• Serve over rice, quinoa or another grain of choice.
• Top with thinly sliced scallions and fresh cilantro.

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!