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30 Minute Black Pepper Tofu Recipe

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This 30 Minute Black Pepper Tofu recipe offers a quick and flavorful plant-based meal featuring crispy tofu coated with a spicy, aromatic black pepper sauce. Perfectly seasoned and stir-fried with garlic, shallots, and chile, this dish is ideal for a weeknight dinner served over rice and garnished with fresh basil.

Ingredients

Tofu and Coating

  • 1 (14-oz.) block extra-firm tofu
  • 2 Tbsp. cornstarch

Sauce and Flavorings

  • 5 Tbsp. lower-sodium soy sauce
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. cracked black pepper
  • 1/2 tsp. freshly grated ginger
  • 4 garlic cloves, thinly sliced
  • 1 small shallot, thinly sliced
  • 1 small Fresno chile, seeds and ribs removed, thinly sliced (or a drizzle of Chili Crisp for garnish)
  • 1/4 cup thinly sliced green onion

Cooking Oil

  • 3 Tbsp. neutral cooking oil, divided

For Serving

  • White rice
  • Fresh basil for garnish

Instructions

  1. Prepare the tofu: Press excess moisture out of the tofu using paper towels or a kitchen towel. Slice the block into 1-inch cubes and place them in a large bowl. Toss the tofu cubes with 2 tablespoons of cornstarch until they are well coated, which helps create a crispy texture when cooked.
  2. Make the sauce: In a small bowl or glass measuring cup, whisk together 5 tablespoons of lower-sodium soy sauce, 1 tablespoon of granulated sugar, 1 tablespoon of cracked black pepper, and 1/2 teaspoon of freshly grated ginger. Set this flavorful black pepper sauce mixture aside.
  3. Cook the tofu: Heat 2 tablespoons of neutral cooking oil in a large skillet over medium-high heat. Add the coated tofu cubes and cook for 7 to 8 minutes, turning occasionally to brown all sides evenly. Continue cooking until the tofu is golden-brown and crisp on all sides. Once done, transfer the tofu to a plate and reduce the skillet heat to medium.
  4. Sauté aromatics: Add the remaining 1 tablespoon of cooking oil to the same skillet. Add the thinly sliced garlic, shallots, and Fresno chile (if using). Cook for about 2 minutes, stirring frequently, until the mixture becomes fragrant and aromatic.
  5. Combine tofu with sauce: Return the cooked tofu to the pan. Pour the prepared black pepper sauce over the tofu along with the thinly sliced green onions. Cook, stirring and tossing gently for 1 to 2 minutes until the sauce fully coats the tofu and heats through.
  6. Serve: Serve the black pepper tofu over white rice. Garnish with fresh basil leaves and optionally drizzle with Chili Crisp for an extra layer of spice and texture.

Notes

  • Pressing the tofu thoroughly ensures a crispier texture when cooked.
  • Adjust the amount of black pepper and chile to your preferred spice level.
  • For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
  • Use neutral oils like canola or vegetable oil to avoid overpowering the flavors.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipethrive.com/30-minute-black-pepper-tofu-recipe/