Black Pepper Tofu

Course: Main Course

Cuisine: Asian

Diet: Vegan, Vegetarian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 237kcal

Author: Shruthi Baskaran-Makanju

My black pepper tofu is bold, spicy, and deeply savory — tossed in a glossy sauce that balances heat, umami, and sweetness. Dinner in 30 minutes flat.

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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)

Instructions

Press tofu for at least 15 minutes to remove excess moisture, then cut into cubes.
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 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.

Notes

Press tofu well before cooking for maximum crispiness.
Use freshly cracked black pepper for a stronger kick.
For saucier results, double the sauce ingredients.

Nutrition