5 from 30 votes
Black Pepper Tofu
Black Pepper Tofu features crispy pan-fried tofu cubes coated in a thick, savory sauce infused with freshly ground black pepper, garlic, and ginger. The stir-fried vegetables add a crunchy contrast to the soft tofu, while the combination of light and dark soy sauces with Shaoxing wine delivers a rich umami flavor. The thickened sauce clings well to the tofu and vegetables, creating a balanced dish with a peppery touch.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
2
to 4 servings
Calories:
196 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 to 4 servings
Amount Per Serving
Calories 196
% 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.