Vegan Black Pepper Tofu
Perfect for a main course or an appetizer, this recipe is bound to become your family new favorite.
Ingredients
For the tofu:
- 400 g pressed tofu
- 2 tbsp tamari or soy sauce
- 4 tbsp cooking oil
- Cornflour or cornstarch for dusting
For the black pepper sauce:
- 4 thinly sliced spring onions white and green parts separated
- 5 tsp minced ginger
- 4 cloves garlic minced
- 3 tsp cornstarch
- 2 tbsp dark brown sugar
- 5 tsp rice wine vinegar
- 4 tbsp soy sauce
- Chili pepper or chili flakes to taste
- Freshly ground black pepper to taste
Instructions
- 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.
- Slice the tofu into 1-inch cubes. Marinate the cubes in tamari or soy sauce, tossing gently to coat.Lightly dust the marinated tofu cubes with cornflour to ensure a crispy exterior when fried.
- 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.
- 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.
- 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.
- 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. 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.