Go Back
Black Pepper Tofu

Black Pepper Tofu

Crispy black pepper tofu in a savory pepper-soy glaze — a meat-free main built for tofu's mild flavor, not a chicken swap.
Print Recipe Pin Recipe
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 1 (14-oz / 400 g) block extra-firm tofu, pressed
  • 2 tbsp cornstarch
  • 3 tbsp neutral oil, divided
  • 4 tbsp low-sodium soy sauce
  • 1 tbsp sugar
  • 1 tbsp coarsely ground black pepper, plus more to taste
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, thinly sliced
  • 1 small shallot, thinly sliced
  • 1 tbsp rice vinegar (or unseasoned rice wine vinegar)
  • 3 scallions, sliced, for serving

Method
 

  1. Press the tofu: wrap in a clean kitchen towel, set on a rimmed plate, weigh down with something heavy (a skillet plus cans works), and rest 20 minutes. Unwrap and cut into 1-inch cubes.
  2. Toss the cubes gently with the cornstarch until evenly coated.
  3. Heat 2 tbsp of the oil in a large nonstick or well-seasoned skillet over medium-high heat. Arrange tofu in a single layer; cook 7 minutes, turning, until golden and crisp on most sides. Transfer to a plate.
  4. Reduce heat to medium; add the remaining 1 tbsp oil, shallot, garlic, and ginger. Cook 2 minutes, stirring, until aromatic and softened.
  5. Stir in the black pepper and toast 30 seconds until very fragrant.
  6. Add the soy sauce and sugar; simmer 1 minute until slightly thickened and glossy. It should coat a spoon — if it stays watery, simmer 1 minute more; if it goes syrupy, loosen with a spoonful of water.
  7. Return the tofu to the pan and toss gently to coat. Off the heat, stir in the rice vinegar and half the scallions. Serve over rice with the remaining scallions.