Name: Black Pepper Tofu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 1 1/2 tablespoons Shaoxing wine; 1 teaspoon freshly ground black pepper; 2 teaspoons sugar; 1/2 teaspoon vegetable bouillon (or 1 teaspoon mushroom powder); 1/2 cup water (or vegetable stock); 2 teaspoons cornstarch; 1/4 cup peanut oil; 1 block (14 oz / 396 g) extra-firm tofu, cut into 1/2” squares and patted dry; 1 clove garlic, minced; 1/2” ginger, minced; 1/2 white onion, cut into 1/2” squares; 1 bell pepper, cut into 1/2” squares; 1 stalk celery, sliced

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Why You’ll Love This Recipe

This Black Pepper Tofu is a perfect balance of texture and flavor — the tofu is crispy on the outside yet tender inside, while the sauce delivers a savory, peppery depth that’s both comforting and energizing. The vegetables bring a fresh crunch, and the whole dish is naturally vegan, with easy gluten-free adaptations. Whether you’re new to tofu or a seasoned fan, this is a quick, nourishing meal that never feels boring.

Black Pepper Tofu

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sauce:
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 1/2 tablespoons Shaoxing wine
1 teaspoon freshly ground black pepper
2 teaspoons sugar
1/2 teaspoon vegetable bouillon (or 1 teaspoon mushroom powder)
1/2 cup water (or vegetable stock)
2 teaspoons cornstarch

Stir fry:
1/4 cup peanut oil
1 block (14 oz/396 g) extra-firm tofu, cut into 1/2” squares and patted dry
1 clove garlic, minced
1/2” ginger, minced
1/2 white onion, cut into 1/2” squares
1 bell pepper, cut into 1/2” squares
1 stalk celery, sliced

Directions

In a small bowl, combine all sauce ingredients and set aside.
Heat the oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook without touching until the bottoms are golden. Flip and continue cooking until most sides are golden. Transfer tofu to a plate.
Reduce heat to medium-low. Drain excess oil from the pan, leaving about 1 tablespoon.
Add garlic and ginger, stirring until fragrant.
Increase heat to medium-high. Add onion, bell pepper, and celery. Stir-fry for about 1 minute, until vegetables begin to soften.
Stir the sauce again to dissolve the cornstarch, then pour it into the pan. Cook, stirring, until thickened.
Return the tofu to the pan and toss to coat evenly.
Transfer to a serving plate and enjoy hot with steamed rice.

Servings and timing

Servings: 2 to 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

For gluten-free: Replace light and dark soy sauce with tamari and Shaoxing wine with dry sherry.
Spice boost: Add sliced fresh chili or a pinch of chili flakes to the sauce.
Vegetable swaps: Try broccoli, snap peas, or baby corn instead of celery.
Lower oil: Use 1–2 tablespoons oil and pan-fry instead of shallow frying.
Extra sauce: Double the sauce quantities for a saucier dish to pour over rice or noodles.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce. Avoid microwaving for too long to keep the tofu from becoming rubbery.

FAQs

1. How do I keep the tofu crispy?

Pat the tofu very dry before cooking and avoid overcrowding the pan. This ensures it browns evenly.

2. Can I bake the tofu instead of frying?

Yes. Toss tofu with a little oil and bake at 400°F (200°C) for 25–30 minutes, flipping halfway, until golden.

3. What if I don’t have Shaoxing wine?

You can substitute dry sherry or rice vinegar for a similar flavor profile.

4. Can I make this ahead of time?

You can prepare the sauce and chop vegetables in advance, but cook the tofu fresh for best texture.

5. Is this recipe spicy?

The heat comes from black pepper, which is warm and aromatic rather than fiery. You can add chili for extra spice.

6. Can I use other proteins instead of tofu?

Yes, tempeh, seitan, or even cooked chickpeas work well in this sauce.

7. What type of black pepper works best?

Freshly ground black pepper gives the most vibrant, pungent flavor.

8. Can I freeze Black Pepper Tofu?

Freezing isn’t recommended as tofu changes texture after freezing, and the sauce may separate.

9. How do I make the sauce thicker?

Use slightly more cornstarch or cook the sauce a bit longer until it reaches your desired consistency.

10. What should I serve with this dish?

Steamed jasmine rice, brown rice, or stir-fried noodles pair beautifully with Black Pepper Tofu.

Conclusion

Black Pepper Tofu is a quick, flavorful, and satisfying plant-based dish that delivers on both taste and texture. With its crisp tofu, fresh vegetables, and bold sauce, it’s a perfect choice for busy weeknights or a fuss-free weekend meal. Easy to adapt for different diets, it’s a recipe you’ll want to make again and again.