Black Pepper Tofu Recipe Vegan: Easy, Flavorful & Quick

If you’re craving a flavorful, protein-packed vegan dish that’s bursting with bold spices, this Black Pepper Tofu Recipe is exactly what you need. Black pepper, with its sharp, pungent bite, perfectly complements the crispy, golden tofu cubes, creating a harmony of textures and tastes that will leave you wanting more.

This dish is not only quick and easy to prepare but also incredibly satisfying, making it a fantastic choice for both busy weeknights and casual weekend dinners.

Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this recipe brings a delicious twist to your tofu game. Plus, it’s versatile and pairs wonderfully with steamed rice, noodles, or even a fresh salad.

Prepare your taste buds for a peppery punch and a delightful culinary adventure!

Why You’ll Love This Recipe

This black pepper tofu recipe is a celebration of simplicity and flavor. The tofu crisps up beautifully on the outside while remaining tender inside, soaking up the savory black pepper sauce that has just the right amount of heat and tang.

It’s:

• Vegan and gluten-free, catering to many dietary needs.
• Quick to make—ready in under 30 minutes.
• Perfectly balanced with spicy, savory, and umami notes.
• Highly adaptable to your favorite veggies or grains.
• A great source of plant-based protein and antioxidants from black pepper.

Best of all, it’s a crowd-pleaser that can easily become a weeknight staple!

Ingredients

• 400g firm tofu (pressed and cubed)
• 2 tablespoons cornstarch (for coating)
• 3 tablespoons vegetable oil (for frying)
• 1 large onion, thinly sliced
• 1 bell pepper (any color), sliced
• 4 cloves garlic, minced
• 2 teaspoons freshly ground black pepper (adjust to taste)
• 3 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon rice vinegar or apple cider vinegar
• 1 teaspoon grated fresh ginger
• 2 spring onions, chopped (for garnish)
• Optional: 1-2 dried red chilies or chili flakes (for extra heat)

Equipment

• Cutting board and sharp knife
• Large mixing bowl
• Non-stick frying pan or wok
• Spatula or wooden spoon
• Paper towels or clean kitchen towel (for pressing tofu)
• Measuring spoons
• Serving plate or bowl

Instructions

1. Press the tofu: Wrap the tofu block in paper towels or a clean kitchen towel. Place a heavy object (like a cast-iron pan or books) on top and let it press for 20-30 minutes to remove excess water. This step ensures your tofu fries up crispy instead of soggy.
2. Prepare the tofu cubes: After pressing, cut the tofu into 1-inch cubes. Toss gently in a bowl with the cornstarch until each piece is lightly coated. This helps create that irresistible crispy crust.
3. Heat the oil: In a large non-stick frying pan or wok, heat the vegetable oil over medium-high heat until shimmering but not smoking.
4. Fry the tofu: Carefully add the tofu cubes in a single layer (you may need to do this in batches to avoid overcrowding). Fry for about 3-4 minutes on each side or until golden and crisp. Remove the tofu with a slotted spoon and set aside on paper towels to drain excess oil.
5. Sauté aromatics and veggies: In the same pan, add a little more oil if needed. Toss in the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
6. Add the sliced onion, bell pepper, and optional dried chilies or chili flakes. Stir-fry for 3-5 minutes until veggies soften but still retain some crunch.
7. Make the sauce: Lower the heat to medium. Add the soy sauce, maple syrup, rice vinegar, and freshly ground black pepper. Stir well to combine and let the sauce bubble for a minute to meld flavors.
8. Combine tofu and sauce: Return the crispy tofu cubes to the pan. Gently toss everything together to coat the tofu evenly with the black pepper sauce and veggies. Cook for another 2 minutes to allow the flavors to marry.
9. Garnish and serve: Remove from heat. Sprinkle with chopped spring onions for a fresh, vibrant touch. Serve immediately with steamed rice, noodles, or your favorite grain.

Tips & Variations

“For extra crispy tofu, try double frying: fry the tofu cubes once, let them cool, then fry again just before adding to the sauce.”

Extra veggies: Feel free to add mushrooms, snap peas, or baby corn for added texture and nutrition.

Heat it up: If you love spice, increase the black pepper or add fresh chopped jalapeños or a splash of hot sauce.

Marinate tofu: For deeper flavor, marinate tofu cubes in a mix of soy sauce, black pepper, and a dash of sesame oil for 15-20 minutes before coating with cornstarch.

Gluten-free: Use tamari or coconut aminos instead of soy sauce.

Make it saucier: Add a tablespoon of water or vegetable broth to the pan when adding the sauce for a bit more moisture and coating.

Nutrition Facts

Serving Suggestions

This black pepper tofu is incredibly versatile and pairs beautifully with a variety of sides:

• Steamed jasmine or basmati rice to soak up the sauce.
• Stir-fried noodles with vegetables for a complete meal.
• A fresh cucumber salad or kimchi for a cooling contrast.
• Serve alongside other vegan delights like Costco Vegan Mushroom Stew Recipe or Collard Green Casserole Recipes for a hearty plant-based feast.

Conclusion

This black pepper tofu recipe is a wonderful addition to your vegan cooking repertoire. It’s quick, easy, and delivers maximum flavor with minimal effort.

The bold black pepper sauce elevates simple tofu into a mouthwatering dish that’s perfect for any occasion. Whether you’re preparing a cozy dinner for yourself or entertaining guests, this recipe will impress with its crisp texture and spicy, savory taste.

Don’t forget that experimenting with different veggies and spice levels allows you to customize this dish to your liking. For more delicious recipes to complement your meal, check out the Classico Sun Dried Tomato Alfredo Sauce Recipe or treat yourself afterward with a sweet delight like the Cinnamon Pecan Ice Cream Recipe.

Happy cooking and enjoy the peppery goodness!

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