If you’re looking for how to make the perfect tofu every time and a little kick to boot, this Black Pepper Tofu is an absolute must try!
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This black pepper tofu recipe is an easy vegan dinner meal idea that is a spin on the Chinese takeout classic, black pepper chicken.
This one is spicy but you can kick up the heat more or less to your taste buds. We’ll walk you through how to easily make this dish that we know you will love!
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Why You’ll Love This Recipe
- Flavorful – This recipe packs so much flavor in with ingredients that are likely already in your pantry and fridge
- Easy– There are a few different steps, but ultimately, it’s an easy to follow recipe.
- Versatile – You can easily switch up the spice level, the protein or even the vegetables that are being used to create versatility in one recipe
🥘Recipe Ingredients
Gather your ingredients!
- Tofu- you’ll want to use a super firm tofu or an extra firm tofu that has been pressed out
- Vegetables – we are using broccoli to stretch the meal further
- Cornstarch – helps to coat the tofu and give that crispy texture that you want
- Sauce – the sauce includes soy sauce, sesame oil, rice wine vinegar, brown sugar, and optionally sriracha
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Tofu- you can use more vegetables or something like pumfu or chickpea tofu, seitan, mushrooms, chickpeas, or even frozen vegan meat substitutues
- Vegetables – feel free to swap or add to the vegetables listed. Just be mindful of cooking times. Ideas include cauliflower, bell peppers, sugar snap peas, carrots, and edamame
Recipe FAQs:
The soy in this dish is the top allergen. Swap the tofu for something like mushrooms or just all vegetables. The soy sauce can be subbed with a no soy soy sauce. We recommend omitting the sesame oil if you cannot have it, noting that the flavor will alter.
Yes, this recipe is made as a meal prep recipe. Once everything has cooled, you can store it in air tighter containers in the fridge for up to 3-5 days. The tofu will not be as crispy again.
Yes. You will want to ensure that you have enough space in your pot or cook in separate batches.
We do not recommend freezing this recipe.
Other Vegan Asian-Inspired Recipes to Consider:
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🥳 Get the Full Recipe
Black Pepper Tofu
Ingredients
- 1 package (14oz) extra firm tofu, drained, pressed and cubed
- 5 tablespoon olive oil, divided
- 3 tablespoon cornstarch, divided
- 2 teaspoon cracked black pepper, divided (NOT PRE GROUND)
- ¼ teaspoon salt, more or less to taste
- 1 head broccoli, cut into florets
- ¾ cup vegetable stock (180g)
- ¼ cup low-sodium soy sauce (60g)
- 2 tablespoon rice wine vinegar
- 1-2 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon sriracha, optional
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 1 inch ginger, grated
Instructions
- Preheat the oven to 425°F/220°C. Line two small baking sheets with parchment paper.
- Add tofu cubes to a large bowl. Drizzle with 1 tablespoon of olive oil. Toss gently to coat. Sprinkle 2 tablespoon cornstarch, ¼ teaspoon salt, and ¼ pepper over the tofu, and toss again to coat evenly. Pour the tofu on a prepared baking sheet and spread out evenly so they are not touching. Set aside.
- Add cut broccoli pieces into the same bowl and drizzle with 2 tablespoon oil. Toss together and add to the second baking sheet, spreading out evenly. Place both sheet pans into the oven. Cook for 20-25 minutes or until broccoli is fork tender.
- While baking, in a small bowl, add stock, soy sauce, rice wine vinegar, brown sugar, sesame oil, and sriracha if adding. Whisk together well. Add in remaining 1 tablespoon of cornstarch and whisk together until no clumps remain. Set aside.
- Over medium heat, add remaining 2 tablespoon oil to a large skillet. Once hot, add onions and sauté for 4-5 minutes or until softened. Add remaining 1 ½ teaspoon black pepper, garlic, and ginger and stir together again. Cook for 1 minute. Pour in sauce mixture and stir together. Simmer until thickened.
- Right before serving add in the cooked tofu and broccoli and toss to combine. Heat only until warmed (longer with soften the tofu). Serve over rice, noodles or quinoa. Top with green onions if desired.
Family favorite! Just made it this evening.
Thats awesome! So happy the family enjoyed this one!
One of the best recipes I’ve ever made! This is a weekly staple in our house, extremely easy to follow, perfect for leftovers too! Started using other vegetables to throw in the oven (squash, carrots) and every time it is a hit. Thank you!
love adding more veggies! Great idea
I love this recipe. Restaurant quality dish that I make frequently now since discovering your website. Thank you for the wonderful recipes.
YAY!
I have never been a fan of tofu, but yall know what to do with it! I am revisiting veganism and you guys are truly assisting me in this lifestyle change. I made this last night and it was the bomb!!! Thank you for all you do for those like me who are lost on this journey!😊
We are so glad to hear that you enjoyed this recipe!
Deliciousness!! Both my daughter and I called it “amazing”. We didn’t have any rice, but we ate it over riced cauliflower which was just as delicious.
love it!
This was soooo good! Absolutely love your recipes!
yay! happy to hear that
IT’S A WINNER!
The oven crispy tofu is a great tip especially for those of us who aren’t crazy about the texture of tofu plus adding the sauce makes it flavorful not soggy, YEA!
Didn’t have broccoli the first time, instead I served it over lettuce topped with brown rice and thin slices of carrots and celery.
Thanks Andrew “The Nard Dog” and Lady Larisha. You’ve helped and encouraged us throughout this journey to eat better and feel free to put our spin on your many wonderful recipes. Also, thanks for the helpful product tips that you provide with love and care as they save us time and money.
We Love Make It Dairy-Free❣️
Thank you so much. Truly appreciate this comment. Hope you have a wonderful day!