black pepper tofu

This crispy baked tofu is full of flavour thanks to garlic powder and black pepper.

Crispy Garlic Black Pepper Tofu

300 g block extra-firm tofu, pressed

garlic powder to coat, about 1 tsp

black pepper

soy sauce

Slice the pressed tofu into thin strips and place in a bowl. Try to keep all the pieces as even as you can for best results. Alternatively, you can cut into cubes or triangles.

Add the garlic powder, black pepper and soy sauce and toss to combine. If you have time, you can let it marinate for 30 minutes for extra flavour, but that&#8217;s optional.

Lay the strips on a parchment paper-lined baking sheet.

Bake at 400 degrees for about 15-20 minutes, flip then continue cooking until puffy and crispy. The longer you bake it, the chewier it will be when it cools. When it&#8217;s starting to puff up, that&#8217;s usually a good indicator that it&#8217;s done.

This looks superb! I shall def be trying. Thank you

Savory and satisfying! You have saved me from myself and my late night munchies addiction...at least this way I am contributing to a better metabolism...

Best snack that I've had in a loooong time.
Thanks for the recipe !

I just made this on a whim- and it is DELICIOUS! I can't stop eating it!!

A spicy & crispy Black Pepper Tofu recipe with crispy tofu, green beans, shallots, and the most delicious black pepper sauce.

Black Pepper Tofu & Green Beans

14 oz block of firm tofu (must be firm, not soft)

cornstarch (14 grams)

Tbsp sesame oil (22 grams)

green beans

shallots (about 1/2 cup finely chopped)

Tbsp tamari (150 grams)

2.5 Tbsp organic sugar (45 grams)

tsp ground ginger (2 grams)

Tbsp black pepper (6 grams)

Fresh Thai Basil (optional, as garnish)

To begin, slice the block of tofu in...

To begin, slice the block of tofu in half and press it between two towels or two paper towels. Let the tofu sit for 10 minutes to soak up any excess moisture.

While the tofu is being pressed, chop up...

While the tofu is being pressed, chop up the green beans and shallots and make the black pepper sauce. To make the black pepper sauce, simply whisk together the soy sauce/tamari, sugar, ground ginger, and freshly ground black pepper in a small bowl and set aside.

Once the ingredients are prepped, cut the pressed...

Once the ingredients are prepped, cut the pressed tofu into 1 inch cubes and add to a large bowl. Add the cornstarch to the bowl and use your hands to evenly coat the tofu in cornstarch.

Next, add 1 Tbsp of sesame oil to...

Next, add 1 Tbsp of sesame oil to the work and turn on the heat. Once the oil is hot, add in the tofu and stir fry for 10-15 minutes until the tofu is browned and crispy on the outside. Remove the tofu from the wok and set aside in a bowl.

Add the remaining 1 Tbsp of sesame oil...

Add the remaining 1 Tbsp of sesame oil to the wok followed by the chopped shallots and green beans. Stir fry for about 5 minutes until the shallots are translucent. Then, add in the black pepper sauce and tofu. Cook all the ingredients for an additional 3-5 minutes to help thicken the sauce.

Remove the wok from the heat and serve...

Remove the wok from the heat and serve the black pepper tofu and green beans on top of white rice. Garnish with the Thai basil if desired. Enjoy!

This Vegan Black Pepper Tofu Stir Fry is saucy, spicy, and delicious! Skip the restaurant takeout and make this cozy asian-inspired dish at home.

Black Pepper Tofu Stir Fry

cornstarch (or sub nutritional yeast

neutral-flavored oil,

black pepper*

2-3 garlic cloves,

ginger,

(120 ml) vegan chicken-flavored broth (or sub vegetable)

(60 ml) low-sodium tamari or soy sauce

rice wine vinegar (other source 1 tbsp)

coconut sugar*

cornstarch or arrowroot powder

yellow onion, sliced

celery stalks,

(85 g) shiitake mushrooms, thinly sliced

green bell pepper,

rice,

Bake the Tofu

Preheat the oven to 450F and line a baking sheet with parchment paper or a silicone mat. While the oven is preheating, slice and prep your produce and tofu. Cut the block of tofu in half, then cut each half into 16 equal cubes. Place the tofu into a medium bowl, then drizzle the soy sauce over the tofu. Use a spatula to gently mix the tofu until all of the liquid is absorbed; sprinkle with cornstarch, then gently fold again until the tofu is coated. Transfer the tofu to the lined baking sheet, then bake in the top rack of the oven for 20-25 minutes, until golden.

Make the Stir Fry

Once you get the tofu in the oven, prep your produce and prepare all the sauce ingredients. Bring a large wok or sauté pan to medium heat, then add in the oil. Once the oil is warm, add the coarsely ground black pepper; fry for 30 seconds, until the pepper is fragrant. Add the ginger and garlic to the oil and cook for an additional 60 seconds, until golden and fragrant.

Add the Veggies

Toss the onion and celery into the pan and sauté for 1-2 minutes, stirring occasionally. Then, add the shiitake mushrooms to the pan and cook until wilted, about 1-2 minutes. Add the green bell pepper to the pan and sauté for 1 minute. At this point, the tofu should be cooked; carefully remove it from the baking tray and transfer to the pan.

Get Saucy

whisk the broth, soy sauce vinegar, sugar, and cornstarch together in a small bowl, until the cornstarch and sugar are dissolved. Pour the sauce over the cooking vegetables and tofu, stirring it into the vegetables until everything is evenly coated. The sauce will thicken as it warms up; cook until everything is warm, or until the vegetables are softened to your liking.

Serve

over cooked white rice, or as desired; leftovers will keep in the fridge for up to 5 days, though the tofu will soften once refrigerated.

I made this for the first time tonight and it was thoroughly enjoyed by ages six through sixty-two! Putting this recipe  is the rotation. Thank you!

This recipe is honestly outstanding. It's my new favourite stir fry recipe. The combination of the green capsicum, celery and onions is just so tasty

I made this for dinner last night and it was super quick and easy and turned out delicious! I just deep fried firm tofu instead to make it more “restaurant style.”

Delicious! I’ve made this recipe a few times but always remember the first time which simply put was … wow! Thanks

This is such a great recipe!  I make it all the time and the only thing I do differently is cook tofu in air fryer!  Thank you!

Amazing! I’ve made it multiple times and I love every single time. My non vegan friends also like when I make it!

This recipe is so tasty and balanced- I don’t change any sauces or seasonings at all and I usually tweak things! It’s my favorite and I remake it all the time. So filling and delicious as leftovers. 
Sometimes I throw more veggies in the mix and also I like to top the rice and stir fry with crispy tofu and not mix it in, so it stays crunchy :) everyone should make this- vegan or not (I am not)!!

A spicy &amp; crispy Black Pepper Tofu recipe with crispy tofu, green beans, shallots, and the most delicious black pepper sauce.

Black Pepper Tofu &amp; Green Beans

oz firm tofu (must be firm

cornstarch

Tablespoons sesame oil

Tablespoons tamari (or soy sauce)

Tablespoons organic sugar

ginger

Tablespoon black pepper (reduce

While the tofu is being pressed, chop up the green beans and shallots and make the black pepper sauce. To make the black pepper sauce, simply whisk together the soy sauce/tamari, water/vegetable broth, sugar, ground ginger, and freshly ground black pepper in a small bowl and set aside.

https://content.jwplatform.com/videos/gc6wIF6h.mp4

The best vegan & gluten-free recipe for Black Pepper Tofu & Green Beans is officially here! This green bean tofu stir fry recipe contains only 10 ingredients and makes the perfect vegan weeknight dinner.

Black Pepper Tofu Green Beans

Black Pepper Tofu features a sweet and peppery sauce that you won&#039;t be able to get enough of! It&#039;s easy to make at home, and the tofu is ripped then baked until crispy.

Black Pepper Tofu

extra-firm tofu (1 block)

olive oil

salt

soy sauce (or tamari

agave (or pure maple syrup, brown sugar)

seasoned rice vinegar

water

red onion, sliced

garlic,

Press the tofu - Wrap the tofu in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for about 30 minutes. You can skip this step if you buy the super firm variety in a vacuum pack.

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Slice the tofu into about 4-6 slices, then rip each slice into bite sized chunks. You want a ripped texture; it makes the tofu taste crispy and amazing!

Add the tofu pieces to a large bowl, then add the olive oil, cornstarch, salt and pepper and stir gently to combine. You want the tofu to be coated.

Arrange in an even layer on the prepared baking sheet and bake for 25-30 minutes, until golden and crispy on the outside. Remove from the oven and set aside.

Bake the tofu

In a small bowl, whisk together all sauce ingredients until cornstarch is dissolved and set aside.

Stir the sauce

In a large skillet over medium-high heat, warm the olive oil.

Add the onion, bell pepper and celery and sauté for 3-5 minutes, until the vegetables brighten in color but not until they are super soft.

Add the garlic and ginger and cook for one more minute, stirring constantly.

Add the baked tofu to the skillet with the vegetables. Stir the sauce one last time before pouring into the skillet.

Stir to combine, and cook for another minute. The sauce will thicken slightly.

Serve with rice and enjoy!

Cook the vegetables and finish

A simple delicious recipe for Black Pepper Tofu with Bok Choy - a tasty vegan meal that can be made in under 30 minutes!

Black Pepper Tofu with Bok Choy

corn starch

oil oil

peppercorns

—–

shallot,

garlic, rough chopped

baby bok choy

green onions,

Chinese Cooking Wine (Shaoxing Rice Wine)

brown sugar (or sub palm sugar, coconut sugar

chili paste (optional)

Cut tofu into cubes and blot dry with paper towels, pressing down gently.

Make the stir-fry sauce, stirring ingredients together in a small until most of the sugar dissolves. Place it by the stove.

Dredge the tofu in a light coating of cornstarch (cornstarch is optional, but provides a crispier texture).

Heat oil in a wok or large cast iron skillet over medium-high heat and add the salt and crushed peppercorns to the oil, swirling it around until fragrant, about one minute.

Add the tofu to the seasoned oil, and sear on all sides until golden and crispy, turning the heat down if need be. Be patient and take your time, it will take about 5-6 minutes.

Set the crispy tofu aside on a paper towel-lined plate, and wipe the pan out.

Heat another teaspoon or two of oil over medium heat, and add shallots, garlic and bok choy. Stir continuously until bok choy begins to wilt and shallots become golden, about 3-4 minutes. It will smell amazing.  Add the wok sauce to the pan, careful to get all the sugar that may have settled in the bowl.

Simmer for a couple of minutes, or until bok choy is just tender.

At the very very end, toss the tofu back into the pan with scallions, bok choy and sauce ( just long enough to coat, only a few seconds.) Cooking any longer will remove the amazing crispiness! Taste for salt and heat, adjusting to your preference.

Serve immediately, diving between two bowls.

I love the simplicity of this recipe and I wanted to love it, but it just needs something else. I tried adding Szechuan peppercorns and Gochujang but it still wasn't all that. Maybe some 5 spice powder on the tofu prior to frying? Maybe add some grated ginger and sesame oil to the sauce?  The tofu does get soggy fast.  I wouldn't toss it in the sauce if you want it to stay crunchy.  I added the fried tofu on top instead of in the sauce to help retain the crunch.

This has become one of our go-to staples that we make for ourselves and visitors who dont normally eat plant based meals. Perfection!

Wow! I was pleasantly surprised by the flavour! This was a hit at dinner tonight. I live in a tiny mountain town in BC, so unless it's the growing season, we can't always get the exact produce for recipes (I'd take our local organic anyway over the inconvenience). I substituted boc choy for broccoli and green cabbage, which got a light steaming before going in the wok. I didn't have green onion, so I added extra shallot. I served this over the pad thai style rice noodles. Winning! Looking forward to spring bok choy to try this again :)

Made it tonight, delicious, my husband loved it too!

Absolutely delicious! I did use a tablespoon of peppercorns which I then smashed with a rolling pin and added a good bit of minced ginger and some red and gold bell pepper for color—otherwise followed your directions exactly. We loved it!

Quick and tasty! I used high protein tofu and it cooked up really well. Not super crispy, but I don’t mind my tofu a little soft. Thank you for your delicious recipes!!

Another winner! I love learning new tricks and tips like seasoning the oil, using fresh cracked pepper, dredging the tofu, etc... I can see how adaptive this recipe can be. I love the bok choy , but can easily imagine this working great with a variety of veg. I tried this without the cornstarch but still seasoning the oil, and was still good (about half as good). Is there a trick to crushing the peppercorns that doesn't result in half of them landing on the other side of the kitchen? I'm using my (usually ornamental) mortar and pestle. Also, I tend to fry the tofu on two sides well and then sort of, stir around and hope for the best with the other four sides while I prepare the other ingredients. 
Thank you for another great recipe and instructions. It does taste and feel like a clean and delicious meal!

I made this last night, following the recipe closely except the Bok Choy which I did not have.  I substituted with bell pepper and corgettes.  Absolutely delicious and another of your recipes that does not disappoint.

This was A+! 

Doubled the sauce, as I always do. Sautéed kale and shiitake first as those took a few minutes longer. I didn’t the tofu-bit of scorch at higher temp but so crispy and yummy. Took those out and did shallots, added back in kale/mushrooms, and then sauce. Then tofu. 

Topped with radish, scallion and carrots. Fabulous. Thanks!

https://content.jwplatform.com/videos/EYIBxC5d.mp4

A video on how to make Black Pepper Tofu with Bok Choy – a simple vegan tofu stir-fry that can be made in 20 minutes flat! Serve this over Black rice for a healthy quick and easy weeknight dinner.

 Black Pepper Tofu with Bok Choy Video

Looking for a vegan tofu recipe to curb your takeout cravings? Try this quick and easy black pepper tofu stir fry recipe. Crispy tofu cubes tossed in a sticky-sweet &amp; spicy black pepper sauce.&nbsp;

Vegan Black Pepper Tofu Recipe

tofu

tbsp soy sauce (tamari sauce

tbsp tamari (/ 80 ml

tsp rice wine vinegar

maple syrup or dark brown sugar (/ 40 ml)

garlic (chopped very finely)

tsp grated ginger

red chilli pepper (sliced thinly)

spring onions (sliced thinly)

tsp black pepper

sesame seeds (to garnish (optional))

Cut pressed tofu (see notes)&nbsp; into equal size cubes. Pour 2 tbsp of tamari or soy sauce over the dried tofu and toss so that it’s covered evenly. Only quick marination is needed. The tofu will be later coated in sauce.

Dust the tofu in a thin layer of cornstarch, shake off any excess. If you prefer to bake your tofu skip this step.

Heat 3 tbsp of oil in a wok or pan. Once the oil gets hot start frying your tofu in 4 batches. Watch over it carefully and turn often so that it does not burn. Once the first batch is nicely browned, remove tofu from the pan and place it in a piece of kitchen towel to drain the excess oil off. Continue with the remaining 3 batches.

For pan frying

&nbsp;If you prefer to bake your tofu, heat up the oven to 180º C / 360º F and spread tofu pieces on a baking tray. Bake them for about 20-25 minutes, flipping tofu once halfway through baking.

In a bowl, mix tamari (or soy sauce), rice wine vinegar and maple syrup with 6 tbsp (90 ml) of water. In a separate small bowl prepare cornflour slurry (mix 3 tsp of cornflour with 2 tbsp of water), which helps to thicken the sauce slightly.

Once you finish frying the tofu, wipe the wok with a piece of kitchen towel to get rid of any starchy residue. Pour another tbsp of oil in and add sliced white parts of spring onions and sliced chilli. Save the green bits as a garnish.Fry gently on medium heat until they both soften, for about 5 minutes. After 5 minutes add pressed garlic cloves and grated ginger and fry for a bit stirring constantly so that they don’t burn.

Push the contents of the wok to the side and pour in the frying sauce you prepared earlier along with the cornflour slurry (stir the slurry well before adding as the cornflour might be stuck a bit to the bottom). Mix the two together and let the sauce come to a gentle boil.&nbsp;Let the sauce bubble gently for a minute or two so that it thickens a bit. Now incorporate softened spring onions, chilli, ginger and garlic mixture back into the sauce and add ground pepper to taste.

Add fried or baked tofu to the sauce to warm it up gently. Serve over rice or cauliflower rice.

For baking

I loved the tip about marinating the tofu.  It gives it so much more flavor.

I was looking for a recipe like this, thank you for sharing!

I love how tasty this is!! Everyone at my house loved it.

Love tofu in any form. This sounds amazing delicious.yummy!

you had me at stick-sweet spicy sauce. this looks so YUMMY!

I'm really coming to love tofu, but I've never thought of preparing it like this. I love the heat of pepper - I'm sooo going to make this!

This Spicy Black Pepper Tofu is bold, savory, and slightly sweet with crispy tofu, caramelized shallots, ginger, garlic, and a peppery glaze. Inspired by Ottolenghi’s famous black pepper tofu, this version is simplified, lightened up, and completely vegan, perfect for a quick and easy, flavor-packed weeknight dinner.

Spicy Black Pepper Tofu

light oil ((such as canola or vegetable))

shallots (thinly sliced)

green onions

garlic (minced

agave or maple syrup

black pepper ((coarse grind, use a pepper grinder

lime juice

Prepare the tofu: Pat the tofu cubes dry and gently toss with cornstarch until evenly coated.

Pan-fry the tofu: Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium heat. Add the tofu and cook for 8–10 minutes, turning occasionally until golden and crispy on most sides. Remove from the pan and set aside.

Sauté the aromatics: Return the pan to heat and add the remaining tablespoon of oil if needed. Add the shallots, white parts of the green onions, red chilies (if using), garlic, and ginger. Cook for about 5 minutes, stirring frequently, until softened and golden.

Add the sauce: Stir in the soy sauce, dark soy sauce, agave, and black pepper. Add the tofu back to the pan along with the green parts of the green onions and lime juice. Toss everything well to coat.

Serve: Serve hot over rice or noodles with a side of sautéed greens or steamed vegetables.

Meant to add the 5* rating to my comment.

Top 9 black pepper tofu recipes from across the web

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Crispy Garlic Black Pepper Tofu

Black Pepper Tofu & Green Beans

Black Pepper Tofu Stir Fry

Black Pepper Tofu & Green Beans

Black Pepper Tofu

Black Pepper Tofu with Bok Choy

Vegan Black Pepper Tofu Recipe

Spicy Black Pepper Tofu

Black Pepper Tofu with Bok Choy

Top 9 black pepper tofu recipes from across the web

The most viewed black pepper tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Garlic Black Pepper Tofu

Black Pepper Tofu & Green Beans

Black Pepper Tofu Stir Fry

Black Pepper Tofu &amp; Green Beans

Black Pepper Tofu

Black Pepper Tofu with Bok Choy

Vegan Black Pepper Tofu Recipe

Spicy Black Pepper Tofu

Black Pepper Tofu with Bok Choy

The most viewed black pepper tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Black Pepper Tofu & Green Beans