Black Pepper Tofu

Bold, spicy, and utterly satisfying, Black Pepper Tofu is a tantalizing dish that showcases the perfect balance of heat, savoriness, and aromatic flair. Featuring crispy, golden-brown tofu coated in cornstarch and fried to perfection, this dish is elevated by a rich, glossy sauce infused with freshly crushed black peppercorns, soy sauce, and a hint of chili heat. Shallots, garlic, and ginger add layers of depth to the dish, while a final touch of fresh cilantro and green onions brings a pop of freshness. Prepared in just under an hour, this vegetarian delight pairs beautifully with steamed rice or noodles for a flavorful and protein-packed meal. Perfect for weeknight dinners or an impressive plant-based option for entertaining, Black Pepper Tofu is a must-try recipe for spice lovers.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 450 grams extra-firm tofu
• 4 tablespoons cornstarch
• 6 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 3 large shallots
• 4 garlic cloves
• 1 inch piece fresh ginger
• 2 tablespoons black peppercorns
• 3 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon sugar
• 0.5 teaspoon red chili flakes
• 3 green onions
• 2 tablespoons fresh cilantro

Directions

Step 1

Begin by draining the tofu and pressing it between paper towels or a clean kitchen towel with a heavy weight on top for 15-20 minutes to remove excess moisture.

Step 2

While the tofu is pressing, prepare the aromatics: thinly slice the shallots, mince the garlic, and finely grate the ginger.

Step 3

Cut the pressed tofu into bite-sized cubes and toss them in cornstarch until they are well coated.

Step 4

In a large non-stick or cast-iron skillet, heat 4 tablespoons of vegetable oil over medium-high heat. Add the tofu cubes in a single layer and fry, turning occasionally, until they are golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and drain on a paper towel-lined plate.

Step 5

Using the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of vegetable oil and the butter. Once the butter has melted, add the shallots, garlic, and ginger. Cook, stirring frequently, until the shallots are soft and translucent, about 5 minutes.

Step 6

Meanwhile, crush the black peppercorns to a coarse texture using a mortar and pestle or a spice grinder.

Step 7

Add the crushed pepper, soy sauce, dark soy sauce, sugar, and red chili flakes to the skillet. Stir to combine and let the sauce simmer for 2-3 minutes until slightly thickened.

Step 8

Return the fried tofu to the skillet and toss to coat the cubes evenly in the sauce. Cook for an additional 2-3 minutes, allowing the tofu to absorb the flavors.

Step 9

Chop the green onions and cilantro. Garnish the dish with green onions and cilantro before serving.

Step 10

Serve the black pepper tofu hot with steamed rice or noodles.

Nutrition Facts

Serving size	930.2 grams (930.2g)

Amount per serving	% Daily Value*
Calories	1935

Total Fat 139.60g	179%
Saturated Fat 30.70g	154%
Polyunsaturated Fat 50.50g
Cholesterol 62mg	21%
Sodium 3998mg	174%
Total Carbohydrate 108.30g	39%
Dietary Fiber 21.60g	77%
Total Sugars 28.60g
Protein 84.20g	168%

Vitamin D 0IU	0%
Calcium 3284mg	253%
Iron 18mg	98%
Potassium 2313mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.0%

Protein: 16.6%

Carbs: 21.4%