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–+ servings
Black Pepper Tofu

Crispy Black Pepper Tofu: A Flavorful Vegan Delight

Enjoy a flavor-packed Vegan Black Pepper Tofu that's crispy and quick to make, a must-try alternative to takeout.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block extra firm tofu drained and pressed
  • 1 teaspoon kosher salt adjust to taste
  • 1/4 cup cornstarch or arrowroot starch for gluten-free
  • 2 tablespoons vegetable oil for frying
For the Sauce
  • 2 tablespoons whole peppercorns or freshly ground black pepper
  • 1/4 cup low-sodium soy sauce use tamari for gluten-free
  • 1 teaspoon fresh cracked black pepper
For the Vegetables
  • 1 cup celery sliced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon ginger fresh, minced or powdered

Equipment

  • Non-stick Pan

Method
 

Step-by-Step Instructions for Crispy Vegan Black Pepper Tofu
  1. Cut the extra firm tofu into 1-inch squares. Press to remove moisture, season with kosher salt and coat with cornstarch.
  2. Heat a non-stick pan with vegetable oil. Fry tofu for 8 to 10 minutes until golden brown, then transfer to a paper towel-lined plate.
  3. In the same pan, reduce heat and add whole peppercorns. Toast for 1 to 2 minutes until fragrant.
  4. Add celery, onion, garlic, and ginger to the pan, sautéing for 3 to 5 minutes until vegetables are tender.
  5. Pour in soy sauce, add crispy tofu, sprinkle with fresh cracked black pepper, and toss until well combined.
  6. Serve immediately with steamed rice or quinoa, garnishing with green onions if desired.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 20gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 500mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Ensure tofu is well-drained and pressed for best texture. Store leftovers for up to 3 days in an airtight container.

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