Tofu, known for its versatility and high protein content, is a staple in many vegan and vegetarian diets.

This Black Pepper Tofu recipe not only showcases the tofu’s ability to absorb flavors but also presents a delightful balance of spice and sweetness.

Perfect for a main course or an appetizer, this dish is bound to become a favorite.

Below is an extensive guide to making this delectable dish, along with useful tips and nutritional information.

Ingredients

For the tofu:

400g pressed tofu
2 tbsp tamari or soy sauce
Cornflour or cornstarch, for dusting
4 tbsp cooking oil

For the black pepper sauce:

4 spring onions, thinly sliced, white and green parts separated
Chili pepper or chili flakes, to taste
5 tsp minced ginger
4 cloves garlic, minced
3 tsp cornstarch
Freshly ground black pepper, to taste
2 tbsp dark brown sugar
5 tsp rice wine vinegar
4 tbsp soy sauce

Instructions

Step 1: Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for at least 20 minutes.

Step 2: Slice the tofu into 1-inch cubes. Marinate the cubes in tamari or soy sauce, tossing gently to coat.

Step 3: Lightly dust the marinated tofu cubes with cornflour to ensure a crispy exterior when fried.

Step 4: Heat 3 tbsp of cooking oil in a large pan over medium-high heat. Fry the tofu until golden brown on all sides (about 8-10 minutes).

Transfer to a plate lined with paper towels to drain excess oil.

Step 5: Prepare the black pepper sauce by mixing soy sauce, rice wine vinegar, and brown sugar in a small bowl.

Dissolve the cornstarch in ¼ cup of water to make a slurry.

Step 6: In a clean pan, heat 1 tbsp of cooking oil.

Sauté the white parts of the spring onions, garlic, and ginger until fragrant (about 2 minutes).

Add chili flakes and cook for another minute.

Step 7: Pour the soy sauce mixture into the pan and bring it to a simmer.

Gradually stir in the cornstarch slurry and cook until the sauce thickens.

Step 8: Add the fried tofu to the sauce and toss to coat evenly.

Season generously with freshly ground black pepper. Garnish with the green parts of the spring onions.

Tips

Press the tofu well to achieve the crispiest texture.

For a healthier alternative, bake (360°F for 25-30 minutes) instead of frying.

Adjust the cornstarch slurry for your desired sauce consistency.

FAQs

1. Can I store leftovers?

Yes, store them for up to 2 days in the fridge. Reheat gently on the stove or microwave.

2. Can I add vegetables?

Absolutely! Bell peppers, broccoli, and snap peas are great options.

3. Is this recipe gluten-free?

Yes, if you use tamari instead of soy sauce and ensure all other ingredients are gluten-free.

4. Can I use a different protein?

Yes, tempeh or seitan are great substitutes. Adjust cooking times as needed.