Black Pepper Tofu Recipe
Make Black Pepper Tofu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tofu & Marinade
Vegetables & Aromatics
Black Pepper Sauce
Finishing
Method
Tofu & Marinade
- 1
Press and cube tofu
Drain the tofu and press it to remove excess water: wrap in a clean kitchen towel or paper towels, place between two flat plates, and weigh down with a can or skillet for 20–30 minutes. After pressing, cut tofu into 2 cm (3/4 inch) cubes.
- 2
Marinate and coat
In a bowl, combine 3 tbs low-sodium soy sauce, 1 tbs rice vinegar, 2 tbs cornstarch and 1 tsp salt. Add the tofu cubes and gently toss so every piece is lightly coated. Let sit 10 minutes for flavor and for cornstarch to adhere.
- 3
Pan-fry tofu
Heat 3 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. When oil is hot but not smoking, add tofu in a single layer (work in batches if needed). Cook without moving 3–4 minutes until the underside is golden and crisp, then flip and crisp other sides, about another 3–4 minutes. Remove tofu to a plate lined with paper towels. Keep warm.
Vegetables & Aromatics
- 4
Prep vegetables
Peel and cut the yellow onion into 1 cm (1/2 inch) slices or medium dice. Core and seed the green bell pepper, then cut into 2 cm pieces. Thinly slice the jalapeño if using. Peel and mince 4 garlic cloves and grate or finely mince 2 tsp fresh ginger. Slice scallions into 1-inch pieces, separating white parts from green tops.
- 5
Sauté aromatics and vegetables
In the same skillet used for tofu (add 1 tbs oil if pan looks dry), heat over medium-high. Add the white parts of the scallions, minced garlic and grated ginger. Sauté 30–45 seconds until fragrant but not browned. Add the onion and bell pepper and cook 3–5 minutes until they start to soften and develop slight char. If using jalapeño, add it now. Stir frequently so they cook evenly.
Black Pepper Sauce
- 6
Make the sauce
While vegetables cook, in a small bowl whisk together: 2 tsp coarsely cracked black pepper, 1 tbs dark soy sauce, 1 tbs oyster sauce (or mushroom sauce), 1 tbs light soy sauce, 120 ml water or vegetable broth, and 1 tsp brown sugar. In a separate small cup, mix 1 tsp cornstarch with 1 tbs water to make a slurry.
- 7
Combine sauce and vegetables
Pour the black pepper sauce mixture into the skillet with the softened vegetables. Bring to a gentle boil and let simmer 1–2 minutes to blend flavors. Stir the cornstarch slurry again and slowly pour into the simmering sauce while stirring; the sauce will thicken in 30–60 seconds.
- 8
Finish with sesame oil
Stir in 1 tsp sesame oil and 1 tbs dark soy or adjust salt to taste. Taste and adjust sweetness or salt as needed (add up to 1/2 tsp sugar or 1/2 tbs soy if desired).
Finish & Serve
- 9
Return tofu to pan
Add the fried tofu back into the skillet and gently toss to coat with the black pepper sauce and vegetables. Cook together 1–2 minutes so tofu heats through and absorbs some sauce without becoming soggy.
- 10
Garnish and serve
Turn off the heat and sprinkle toasted sesame seeds and the remaining green scallion tops, and an extra 1/2 tsp freshly ground black pepper for a bright peppery finish. Serve immediately over cooked jasmine rice or noodles (4 servings).