SpoonLab

Black Pepper Tofu

Crispy golden tofu cubes tossed with onions, bell peppers, and a bold black pepper sauce. Proof that meatless can be magnificent.

🕐 Prep 20m🔥 Cook 10m🍽️ Serves 4🌶️ Vegetarianeasy320 kcal
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Ingredients

1 lbFirm tofupressed and cut into 1-inch cubes
1 mediumOnionsliced
2 mediumBell peppers (red + green)sliced
3 clovesGarlicminced
3 tbspSoy sauce
1 tbspBrown sugar
1½ tspFreshly ground black peppermust be fresh-ground
2 tbspCornstarchfor coating tofu
3 tbspVegetable oil
2 stalksScallionssliced

Method

Step 1
1

Press & Coat Tofu

Press tofu between paper towels under a heavy pan for 15 min. Cube. Toss gently with cornstarch until coated.

Step 2
2

Fry Tofu

Heat 2 tbsp oil in a nonstick skillet over medium-high heat. Fry tofu 3-4 min, turning occasionally, until golden and crisp on all sides. Remove.

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Step 3
3

Cook Vegetables

Add remaining 1 tbsp oil. Add onion and bell peppers. Sauté 3 min. Add garlic, stir 30 seconds.

Step 4
4

Combine

Return tofu. Add soy sauce, brown sugar, and black pepper. Toss 1-2 min until coated.

Step 5
5

Serve

Top with scallions. Serve with steamed rice.

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Rate This Recipe
4.5 ★ from 143 cooks
Nutrition Per Serving
Calories320 kcal
Protein18g
Carbs22g
Fat18g
Sodium620mg
Fiber4g

💡 Pro Tips

💡 Press tofu for 15 min under a heavy pan to remove water — this is essential for crispiness.
💡 Freshly ground black pepper is the star ingredient — pre-ground doesn't have the same punch.
💡 For extra-crispy tofu, bake cornstarch-coated cubes at 400°F for 15 min before pan-frying.

🔬 Diet Adaptations

Gluten-FreeUse tamari.
KetoReplace sugar with monk fruit. Serve with cauliflower rice.

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