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.

Top 5 black pepper tofu recipes from across the web

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Top Tags

Crispy Garlic Black Pepper Tofu

Black Pepper Tofu & Green Beans

Black Pepper Tofu Stir Fry

Black Pepper Tofu & Green Beans

Black Pepper Tofu

Top 5 black pepper tofu recipes from across the web

The most viewed black pepper tofu recipes by Recipe Cart users, saved from over 6,000 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

The most viewed black pepper tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Black Pepper Tofu & Green Beans