When it comes to plant-based cuisine, few dishes combine simplicity, flavor, and nutrition quite like Black Pepper Tofu. This dish is not only a treat for your taste buds but also a brilliant way to incorporate protein into your meals, especially if you’re exploring vegetarian or vegan options. The crunchy texture of the baked tofu paired with the zingy black pepper sauce makes Black Pepper Tofu a crowd-pleaser.
Why We Love This Black Pepper Tofu Recipe
There are countless reasons to adore this Black Pepper Tofu recipe. For starters, it’s incredibly easy to prepare. With straightforward ingredients and simple steps, you can have a delicious meal ready in no time. The combination of black pepper with the sweetness of agave or maple syrup adds an interesting contrast that keeps you coming back for more. Moreover, it’s a dish that you can enjoy as a main course or as a side, making it remarkably adaptable to your dining needs.
This delightful recipe is also rich in nutrients. Tofu is a fantastic source of plant-based protein and contains essential amino acids, calcium, and iron. Coupled with fresh vegetables and a flavorful sauce, you’re feeding your body something wholesome and satisfying. Let’s dive deeper into the specifics of how to create this culinary delight.
Ingredients for Black Pepper Tofu
To make your Black Pepper Tofu, you’ll need the following ingredients:
- 14.5 ounces extra-firm tofu (1 block)
- 1 tablespoon olive oil (for tofu)
- 1 tablespoon cornstarch (for tofu)
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup low sodium soy sauce or tamari
- 3 teaspoons coarse ground black pepper (for sauce)
- 1/3 cup agave or pure maple syrup or brown sugar
- 1/4 cup seasoned rice vinegar
- 2 tablespoons water
- 1 tablespoon cornstarch (for sauce)
- 1 tablespoon olive oil (for vegetables)
- 1 small red onion, sliced
- 1 red or green bell pepper, seeded and sliced
- 2 ribs celery, sliced (optional)
- 5 cloves garlic, minced
- 2 teaspoons fresh grated ginger
How to Make Black Pepper Tofu
Now that you have your ingredients ready, let’s go through the steps to create your Black Pepper Tofu dish.
Press the Tofu: Start by wrapping the block of tofu in paper towels or a clean tea towel. Place a plate on top and add some weight, like canned goods, for about 30 minutes. This process helps release excess moisture from the tofu, making it firmer and allowing it to absorb flavors better.
Preheat Your Oven: While the tofu is being pressed, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
Prepare the Tofu: After pressing, slice the tofu into 4 to 6 slices. Then, rip these slices into bite-sized chunks. Place them in a large bowl.
Season the Tofu: Add the olive oil, cornstarch, salt, and ground black pepper to the tofu pieces. Toss everything together until the tofu is well-coated, ensuring every piece is evenly seasoned.
Bake the Tofu: Spread the tofu chunks evenly on the prepared baking sheet. Bake in the oven for about 25 to 30 minutes, or until they turn golden and crispy, flipping them halfway through for even cooking.
Make the Sauce: While the tofu bakes, you can prepare the sauce. In a small bowl, whisk together the soy sauce or tamari, coarse ground black pepper, agave or maple syrup, seasoned rice vinegar, water, and cornstarch until smooth.
Sauté the Vegetables: In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the sliced red onion, bell pepper, and celery (if using) to the skillet, cooking for about 3 to 5 minutes until they soften.
Add Aromatics: After the vegetables have softened, stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Combine Everything: Once the tofu is golden and crispy, add it to the skillet with the vegetables. Pour the prepared sauce over everything and stir to combine. Cook for about another minute, allowing the sauce to thicken.
Serve Immediately: Your Black Pepper Tofu is now ready to be enjoyed! Serve it hot with a side of rice and delight in the explosion of flavors.
How to Serve Black Pepper Tofu
Serving your Black Pepper Tofu can be as creative as your culinary skills allow. A typical pair for this dish is steamed white or brown rice, which complements the flavors and provides a filling element to your meal.
You might also consider pairing the tofu with a fresh salad or steamed greens like broccoli or bok choy, adding both color and additional nutrients to your plate. For a touch of extra flavor, garnish your dish with sliced green onions or sesame seeds, enhancing the visual appeal. The versatility of this dish means it can easily adapt to whatever sides or toppings you prefer — making it an excellent choice for any meal.
Expert Tips: Black Pepper Tofu
- Press Tofu Thoroughly: The more moisture you remove from the tofu, the better it will crisp up in the oven. Don’t rush the pressing process; 30 minutes will dramatically improve the dish.
- Experiment with Vegetables: Feel free to swap out vegetables based on what you have on hand. Broccoli, zucchini, or snap peas can add flavor and nutrients.
- Adjust Spice Levels: If you enjoy a bit of heat, consider adding some red pepper flakes to the sauce or sautéing the vegetables with a pinch to add an extra kick.
- Use Fresh Ingredients: Fresh garlic and ginger will add much more vibrant flavors than dried forms, so try using fresh if possible.
- Store Leftovers: This dish makes for excellent leftovers that can be reheated easily, maintaining flavor and texture.
How to Store Black Pepper Tofu
If you happen to have leftovers (which is rare due to how delicious this dish is), you can store your Black Pepper Tofu in an airtight container in the refrigerator. It should keep well for about 3 to 4 days. When you’re ready to enjoy it again, reheat it in a skillet over medium heat, adding a splash of water or soy sauce to prevent drying out and to refresh the flavor.
Variations of Black Pepper Tofu
The beauty of Black Pepper Tofu is its versatility. Here are a few variations you might want to try:
- Crispy Black Pepper Cauliflower: Swap tofu for cauliflower florets, coating them in the same mix of olive oil, cornstarch, and seasonings before baking. The result is a unique, crunchy dish that’s equally satisfying.
- Black Pepper Tempeh: If tofu isn’t your preferred protein, substituting tempeh can offer a nutty flavor and added fiber, keeping the essence of the dish intact.
- Add More Sauces: Mix in a bit of sriracha or hoisin sauce for added flavor complexity. Adjusting the quantities can lead to new and exciting flavors that may become your new favorite.
- Toss in More Greens: Adding baby spinach or kale towards the end of cooking can enhance the nutritional profile and add lovely color to your dish.
FAQs About Black Pepper Tofu
What is Black Pepper Tofu?
Black Pepper Tofu is a flavorful vegan dish featuring crispy tofu pieces coated in a tangy black pepper sauce, often served with vegetables and rice.
Can I make Black Pepper Tofu gluten-free?
Yes, by using tamari instead of regular soy sauce, you can create a gluten-free version of this delicious recipe.
How do I make my tofu extra crispy?
Pressing the tofu thoroughly to remove excess moisture and baking it until golden will give you the crispiest results.
What can I serve with Black Pepper Tofu?
This dish pairs excellently with steamed rice or quinoa, fresh salads, or sautéed greens for a well-rounded meal.
Black Pepper Tofu
Equipment
- Oven
- Baking Sheet
- Skillet
Ingredients
- 14.5 oz extra-firm tofu (1 block)
- 1 Tbsp olive oil for tofu
- 1 Tbsp cornstarch for tofu
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup low sodium soy sauce or tamari
- 3 tsp coarse ground black pepper for sauce
- 1/3 cup agave or pure maple syrup or brown sugar
- 1/4 cup seasoned rice vinegar
- 2 Tbsp water
- 1 Tbsp cornstarch for sauce
- 1 Tbsp olive oil for vegetables
- 1 small red onion sliced
- 1 red or green bell pepper seeded and sliced
- 2 ribs celery sliced (optional)
- 5 cloves garlic minced
- 2 tsp fresh grated ginger
Instructions
- Press the tofu by wrapping it in paper towels and placing a weight on top for about 30 minutes to remove excess moisture.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the pressed tofu into 4 to 6 slices, then cut into bite-sized chunks. Place in a bowl.
- Add olive oil, cornstarch, salt, and ground black pepper to the tofu and toss to coat.
- Spread the tofu chunks on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- In a small bowl, whisk together soy sauce, coarse ground black pepper, agave or maple syrup, rice vinegar, water, and cornstarch until smooth.
- In a skillet, heat olive oil over medium-high heat. Add onion, bell pepper, and celery, cooking for 3-5 minutes until softened.
- Add garlic and ginger to the skillet, cooking for another minute until fragrant.
- Once the tofu is crispy, add it to the skillet and pour the sauce over. Stir to combine and cook for 1 minute to thicken.
- Serve hot with rice and enjoy!
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