Black Pepper Tofu
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 to 4 servings
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Calories
196 kcal
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Course
Main Course
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Cuisine
Chinese
Black Pepper Tofu
Description
Black Pepper Tofu starts with extra-firm tofu cut into cubes and pan-fried with ample peanut oil until golden and crisp on most sides. After removing most oil, aromatic garlic and ginger are quickly sautéed in the pan before adding diced onion, bell pepper, and celery to soften slightly. A sauce made from light and dark soy sauces, Shaoxing wine, black pepper, sugar, and vegetable bouillon is thickened with cornstarch and poured over the vegetables. The tofu returns to the pan to absorb the sauce, resulting in a dish where crispy tofu meets a glossy, peppery sauce coating tender-crisp vegetables.
The texture contrast between the tofu's crispy edges and the fresh crunch of vegetables makes this a satisfying main or side dish. The peppery heat and deep umami flavors highlight the tofu without overpowering it. This versatile recipe can be served alongside plain rice or noodles.
Using more oil to shallow fry produces a crispier tofu exterior, but the recipe also allows for less oil to pan fry the tofu with good results, balancing crispiness with a lighter preparation.
Ingredients
Sauce:
- 2 tablespoons soy sauce light
- 1 tablespoons dark soy sauce
- 1 1/2 tablespoon Shaoxing wine
- 1 teaspoon black pepper freshly ground
- 2 teaspoons sugar
- 1/2 teaspoon vegetable bouillon (or 1 teaspoon mushroom powder)
- 1/2 cup water (or vegetables stock)
- 2 teaspoons cornstarch
Stir fry:
- 1/4 cup peanut oil (*Footnote 1)
- 1 block (14 oz/396 g) extra-firm tofu , cut to 1/2” (1 cm) squares and pat dry
- 1 clove garlic , minced
- 1/2 ” (1 cm) ginger , minced
- 1/2 white onion , cut to 1/2” (1 cm) squares
- 1 bell pepper , cut to 1/2” (1 cm) squares
- 1 celery sliced, stalk
Instructions
- Mix the sauce ingredients together in a small bowl and set aside.
- Heat the oil in a large skillet over medium-high heat until hot. Add the tofu and spread it out without overlapping. Let cook without touching until the bottom turns golden brown. Flip the tofu. Cook, stirring occasionally, until most sides turn golden. Transfer the tofu to a big plate.
- Turn the heat to medium-low. Drain most of the oil from the pan by wiping the pan with a few layers of paper towel held in a pair of tongs. Leave about 1 tablespoon of oil in the pan.
- Add the garlic and ginger. Stir a few times until it releases the fragrance.
- Turn to medium-high heat again. Add the onion, pepper, and celery. Cook and stir for another minute, or until the vegetables just start to soften.
- Stir the sauce again to dissolve the cornstarch completely and pour it into the pan. Stir immediately and cook until the sauce has thickened.
- Add the cooked tofu back into the pan and toss to coat evenly.
- Transfer everything to a serving plate. Serve hot over steamed rice as a main dish.
Notes
- Using more oil to shallow fry the tofu will create a crispier texture.
- If you prefer less oil, pan frying with 1 to 2 tablespoons of oil is a good alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 4 servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 196kcal | 10% |
| Carbohydrates | 12.9g | 4% |
| Protein | 11.1g | 22% |
| Fat | 12.6g | 19% |
| Saturated Fat | 1.7g | 9% |
| Sodium | 742mg | 31% |
| Potassium | 243mg | 5% |
| Fiber | 1.4g | 6% |
| Sugar | 6.3g | 13% |
| Calcium | 186mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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