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4.77 stars (21 ratings)

Black Pepper Tofu

Black Pepper Tofu features a sweet and peppery sauce that you won't be able to get enough of! It's easy to make at home, and the tofu is ripped then baked until crispy.
Prep Time25 minutes
Cook Time30 minutes
Tofu pressing time30 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Chinese-Inspired
Servings: 4 servings
Calories: 242kcal
Author: Nora Taylor

Ingredients

Crispy Baked Tofu

  • 14.5 ounces extra-firm tofu (1 block)
  • 1 tablespoons olive oil
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper

Black Pepper Sauce

  • 1/2 cup low sodium soy sauce or tamari for gluten free
  • 3 teaspoons coarse ground black pepper
  • 1/3 cup agave or pure maple syrup, brown sugar
  • 1/4 cup seasoned rice vinegar
  • 2 tablespoons water
  • 1 tablespoon cornstarch

Vegetables

  • 1 tablespoon olive oil
  • 1 small red onion, sliced
  • 1 red or green bell pepper, seeded and sliced
  • 2 ribs celery, sliced optional
  • 5 cloves garlic, minced
  • 2 teaspoons fresh grated ginger
US Customary - Metric

Instructions

Bake the tofu

  • 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.

Stir the sauce

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

Cook the vegetables and finish

  • 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!

Notes

  1. Gluten free - To make the dish completely gluten free, use gluten free tamari and NOT soy sauce.
  2. Less spicy - The sauce is pretty spicy/peppery. If you want a less intense sauce, start with only 1-2 teaspoons of black pepper. Add more as desired.
  3. Arrowroot or tapioca starch will work in place of the cornstarch if needed.
  4. Feel free to swap out any veggies you don't like. Other good vegetables to try include zucchini, carrots, broccoli or asparagus.
  5. Nutrition facts are for the tofu only and not any added rice you serve it with.

Nutrition

Serving: 1of 4 servings | Calories: 242kcal | Carbohydrates: 29g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1379mg | Potassium: 458mg | Fiber: 2g | Sugar: 16g | Vitamin A: 210IU | Vitamin C: 31mg | Calcium: 75mg | Iron: 2mg