Black Pepper Tofu

Name: Black Pepper Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 14 ounces firm tofu (pressed and cut into 1-inch cubes); 3 tablespoons cornstarch; 3 tablespoons vegetable oil ( or sesame oil); 1 large onion (halved and thinly sliced); 3 garlic cloves (minced); 1 tablespoon fresh ginger (grated); 2 tablespoons soy sauce; 1 tablespoon vegetarian oyster sauce (substitute hoisin sauce); 1 tablespoon rice vinegar; 1 tablespoon black pepper (freshly cracked, adjust to taste); 1 teaspoon sugar; 2 green onions (chopped (for garnish))

By Shruthi B. MakanjuPublished Dec 04, 2025

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Reviews

Prep Time 15

Cook Time 15

Total Time 30

Servings 4 servings

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My black pepper tofu turns a few pantry staples into something wildly flavorful. It’s spicy without being overwhelming, peppery but still balanced, and tastes like something you’d order at a restaurant — except it’s ready in 30 minutes. I make it on nights when I want takeout energy without the takeout wait, and it never disappoints.

An overhead image of black pepper tofu in a bowl.

Takeout-style tofu that is crispy without frying!

I first had black pepper tofu in Singapore, and it blew me away. It wasn’t overly sauced or heavy — just crisp tofu tossed in a peppery glaze that hit every note: salty, spicy, sweet, and a little smoky. When I came home, I started testing versions that captured that flavor without needing specialty ingredients.

My version keeps things simple: pressed tofu for crisp edges, a sauce that comes together in minutes, and a heavy hand of freshly cracked pepper. The secret is to toast the pepper briefly in the oil before tossing everything together — it wakes up the spice and makes the whole dish more aromatic. This is one of those meals that feels restaurant-worthy but fits right into your weeknight rhythm.

If you love this, try my General Tso’s tofu or salt and pepper tofu next — both bring the same bold, addictive flavor with very little effort.

Key ingredients and why they matter

To make my black pepper tofu recipe, you’ll need firm tofu, onion, garlic, and ginger, with cornstarch for a perfectly crispy coating. For the sauce, combine soy sauce, oyster sauce, rice vinegar, black pepper, and a hint of sugar for a savory, slightly sweet flavor that hits every note.

Full ingredient list and detailed instructions in the recipe card.

An overhead image of the ingredients of black pepper tofu.

Tofu: Firm or extra firm tofu holds its shape and crisps up beautifully once coated in cornstarch. Press it well — that step makes all the difference.
Black pepper: Freshly cracked pepper is essential here. Pre-ground won’t deliver that sharp, aromatic kick that defines this dish.
Soy sauce + vegetarian oyster sauce: Together, they bring umami depth and saltiness that balance the heat. Swap soy sauce with tamari for a gluten-free alternative, and swap oyster sauce with hoisin sauce,
Ginger + garlic: The aromatic backbone that gives the sauce its bite and warmth. Add sliced bell peppers or bok choy for a more filling, veggie-forward version.
Onion: Adds sweetness and texture to offset the peppery sauce.
Rice vinegar: Brightens up the dish and keeps it from feeling heavy.
Add chili paste or toss in fresh Thai chili to increase the spiciness of your tofu.

TIPS & TRICKS

Shruthi’s top tips

Press tofu for 20–30 minutes to remove excess water — you’ll get a crisper crust.
Use cornstarch, not flour — it gives the tofu that perfect light crunch.
Crack pepper fresh — coarse grind adds texture and a deeper aroma.
Toast pepper briefly in hot oil before adding the sauce to bloom its flavor.
Don’t crowd the pan when crisping tofu; work in batches for even browning.
Deglaze with vinegar or water if the sauce starts to stick — it’ll pick up all that flavor from the bottom.
For saucier tofu, double the sauce ingredients and simmer for an extra minute.

How to make black pepper tofu

In a medium bowl, toss tofu cubes with cornstarch until evenly coated.
Heat 2 tablespoons of oil in a large nonstick skillet or wok over medium-high heat. Add tofu in a single layer and cook for 6 to 8 minutes, turning occasionally, until golden brown and crispy on all sides. Transfer to a plate.
Add remaining 1 tablespoon of oil to the same skillet. Add onion and sauté for 3 to 4 minutes until softened. Stir in garlic and ginger and cook for 30 seconds until fragrant.
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, black pepper, and sugar. Pour into the skillet and stir to combine.
Return tofu to the pan and toss to coat in the black pepper sauce. Cook for 2 to 3 minutes, stirring occasionally, until heated through and the sauce thickens slightly.
Remove from heat and garnish with chopped green onions. Serve hot with steamed rice or noodles.

An overhead image of coating the tofu with cornstarch.

An overhead image frying the tofu until crispy.

An overhead image of sauteing the onions and garlic in a skillet.

An overhead image of adding the sauce mixture into the skillet.

An overhead image of coating the tofu with the sauce in the skillet.

An overhead image of black pepper tofu in a skillet.

How to serve black tofu

Serve this black pepper tofu over fried rice or noodles, like lo mein or spicy soba. I love pairing it with a side of stir-fry veggies, egg rolls, or a crisp coleslaw to complete the meal.

Storage and reheating suggestions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to keep tofu slightly crisp. I don’t recommend freezing as the texture of the tofu changes.