Crispy Tofu in Black Pepper Sauce
Crispy pan-seared tofu cubes tossed in a glossy, sweet, and fiery garlic black pepper sauce.
In a nutshell: This authentic chinese crispy tofu in black pepper sauce comes together in just 30 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
An incredibly flavorful, spicy vegan stir-fry. Extra-firm tofu is coated in cornstarch, fried until crunchy, and tossed in a thick, savory sauce packed with freshly crushed black peppercorns, garlic, soy sauce, and sweet maple syrup.
Key Equipment
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Chef's Pro-Tips
- Press the Tofu Well: Start with thoroughly pressed extra-firm tofu so the cornstarch coating can actually crisp. Waterlogged tofu steams in the pan and the coating turns gummy instead of golden.
- Crush the Pepper Fresh: The 1 1/2 tablespoons of freshly crushed black pepper is the backbone of the sauce. Pre-ground pepper tastes flat by comparison and won't deliver the same sharp bite.
Ingredients
3
servings
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14 oz extra-firm tofu, pressed and cubed
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2 tbsp cornstarch
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2 tbsp soy sauce
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1 ½ tbsp black pepper, freshly crushed
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4 cloves garlic, minced
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1 tbsp maple syrup
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3 whole green onions, sliced
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Step-by-Step Instructions
Coat and Sear Tofu
Toss the pressed tofu cubes in cornstarch until fully coated. Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry the tofu for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove from pan.
Make Black Pepper Sauce
In a small bowl, whisk soy sauce, maple syrup, minced garlic, a splash of water, and a generous 1.5 tablespoons of freshly crushed black pepper.
Toss and Glaze
Pour the sauce into the skillet over medium heat. Let bubble and thicken for 1-2 minutes. Return the crispy tofu to the pan, add sliced green onions, and toss quickly to coat in the glaze. Serve hot over rice.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Yes. Pressing squeezes out water so the cornstarch coating fries up crisp instead of steaming in the pan.
Easily. Swap the soy sauce for tamari. The cornstarch coating is already gluten-free.
A tablespoon and a half of freshly crushed pepper gives it bold, warming heat. Start with half that amount if you prefer things milder.
Refrigerate for up to 3 days. Reheat in a hot skillet to bring back the crispiness. The microwave will make the coating soggy.
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