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5.0 from 45 votes

Black Pepper Tofu

Crispy, pan-fried black pepper tofu and crunchy vegetables give you all the texture in a savory, peppery sauce - perfect for a healthy, vegan-friendly meal. {Vegan, Gluten-Free Adaptable}To make this dish gluten-free, use tamari to replace the light and dark soy sauce and use dry sherry instead of Shaoxing wine.

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 light soy sauce
  • 1 tablespoons dark soy sauce
  • 1 1/2 tablespoon Shaoxing wine
  • 1 teaspoon freshly ground black pepper
  • 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 stalk celery , sliced

Instructions

    Cup of Yum
  1. Mix the sauce ingredients together in a small bowl and set aside.
  2. 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.
  3. 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.
  4. Add the garlic and ginger. Stir a few times until it releases the fragrance.
  5. 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.
  6. Stir the sauce again to dissolve the cornstarch completely and pour it into the pan. Stir immediately and cook until the sauce has thickened.
  7. Add the cooked tofu back into the pan and toss to coat evenly.
  8. Transfer everything to a serving plate. Serve hot over steamed rice as a main dish.

Notes

  • Using more oil will shallow fry the tofu and create a crispier texture. If you do not wish to use too much oil, you can use 1 to 2 tablespoons of oil and pan fry the tofu instead.

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 (7%) Fiber 1.4g (6%) Sugar 6.3g (13%) Calcium 186mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 2to 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.