Black Pepper Tofu
A flavorful vegan dish featuring crispy tofu coated in a tangy black pepper sauce, served with fresh vegetables.
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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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet over medium heat.