Pepper Fried Tofu Recipe

Press and drain

Wrap the extra-firm tofu in a clean dish towel or paper towels and place a heavy object (cast-iron pan or books) on top for 15–30 minutes to press out excess moisture. This improves texture and helps crisping.

Cut and marinate

Unwrap the pressed tofu and cut into 3/4–1 inch cubes. In a bowl, mix 2 tbs light soy sauce and 1 tsp sesame oil. Toss tofu cubes gently to coat. Let marinate 10–15 minutes while preparing other ingredients.

Coat with cornstarch

After marinating, sprinkle 3 tbs cornstarch and 1 tsp kosher salt over tofu and toss gently so each piece gets an even, thin dry coating. Shake off excess cornstarch.

Prepare vegetables: thinly slice onion to yield about 1 cup, cut green and red bell peppers into roughly 1/2-inch pieces to make 1 cup each. Mince 3 garlic cloves, mince 1 tsp ginger, and slice 2 scallions (green parts only). Measure 2 tbs freshly cracked black pepper and have it ready.

Heat a wide skillet or wok over medium-high heat and add 4 tbs neutral oil. When the oil shimmers and is hot but not smoking, add tofu cubes in a single layer (work in batches if needed to avoid crowding). Fry without moving for 2–3 minutes until golden on one side, then turn occasionally to brown on multiple sides, about 6–8 minutes total per batch. Transfer browned tofu to a paper-towel-lined plate. Add remaining 2 tbs oil between batches if necessary.

Once all tofu is browned, immediately sprinkle about 1 tbs of the freshly cracked black pepper over the hot tofu and toss gently to coat — the heat will bloom the pepper’s aroma. Taste and add a pinch of salt if desired.

Wipe out excess oil from the skillet, leaving a thin film for sautéing (about 1 tsp). Return skillet to medium-high heat. Add the prepared onions and bell peppers and stir-fry 2–3 minutes until they begin to soften but retain some crunch.

Add minced garlic and ginger; stir-fry 30–45 seconds until fragrant but not browned. Add the remaining 1 tbs cracked black pepper and stir to combine — this boosts the pepper flavor in the vegetables.

Stir together the sauce: 1 tbs dark soy sauce, 1 tbs oyster (or mushroom) sauce, 1 tsp rice vinegar, 1 tsp sugar, 3 tbs water, and the 1 tsp cornstarch for the slurry. Pour the sauce into the pan and stir quickly. It should thicken within 30–60 seconds. If too thick, add 1 tbs water at a time to reach desired consistency.

Return the fried tofu to the pan and toss gently to coat with the sauce and vegetables. Cook together 1–2 minutes so the tofu reheats and absorbs the sauce.

Taste and adjust seasoning: add more cracked black pepper for heat, a pinch of salt if needed, or a splash of soy sauce for saltiness. Stir in sliced scallions and sprinkle toasted sesame seeds if using.

Transfer to a serving plate and serve immediately over steamed rice or noodles. Estimated to serve 3–4 people.