This black pepper tofu is a bold, weeknight-friendly dish inspired by the style of Yotam Ottolenghi: crispy pan-fried tofu cubes tossed in a glossy, deeply savory black pepper sauce with a hint of sweetness and heat. It’s a fantastic way to make tofu the star of the plate—the sauce clings to every crispy edge, while the sharp, floral bite of cracked black pepper cuts through the richness. Serve it over steamed rice or noodles for a satisfying meal that comes together in about 30 minutes.
Ingredients
- 1 lb (450 g) extra-firm tofu, drained and pressed
- 3 tbsp cornstarch (cornflour)
- 3 tbsp vegetable or canola oil, divided
- 1 tbsp black peppercorns, coarsely crushed (or 1½ tsp freshly ground black pepper)
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 scallions, sliced (white and green parts separated)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp dark soy sauce (or 1 tbsp soy sauce + ½ tsp molasses)
- 2 tbsp maple syrup or honey
- 1 tsp rice vinegar
- ½ cup (120 ml) vegetable broth or water
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tsp toasted sesame oil
- Salt, to taste
Instructions
- Press the tofu: wrap the block in a clean kitchen towel and place a heavy pan on top for 10 minutes. Alternatively, use a tofu press. Cut into 1-inch (2.5 cm) cubes.
- In a medium bowl, toss the tofu cubes with 3 tbsp cornstarch until evenly coated. Shake off excess.
- Heat 2 tbsp oil in a large non-stick or cast-iron skillet over medium-high heat. Add the tofu in a single layer (work in batches if needed) and cook for 4–5 minutes per side, until golden and crispy on all sides. Transfer to a plate lined with paper towels.
- Reduce heat to medium. Add the remaining 1 tbsp oil, then the crushed black pepper, garlic, ginger, and white parts of the scallions. Sauté for 1 minute until fragrant.
- Add soy sauce, dark soy sauce, maple syrup, rice vinegar, and broth. Stir and bring to a simmer.
- Whisk the cornstarch slurry and pour it into the sauce. Stir continuously for 1–2 minutes until the sauce thickens and becomes glossy.
- Return the crispy tofu to the skillet. Toss gently to coat every piece in the sauce. Cook for 1 minute to warm through.
- Remove from heat, stir in the sesame oil and green scallion tops. Serve immediately.
Tips
- Press the tofu well: The drier the tofu, the crispier it gets. If you’re short on time, microwave the cubed tofu for 2 minutes on a paper towel-lined plate, then pat dry.
- Don’t skip the cornstarch: It creates a thin, crunchy coating that holds up to the sauce. Arrowroot powder or potato starch work as substitutes.
- Crush the pepper fresh: Pre-ground black pepper is less aromatic. Use a mortar and pestle or the bottom of a pan to coarsely crush whole peppercorns.
- Adjust the heat: For a milder version, reduce the peppercorns to 2 tsp. For more kick, add a sliced red chili with the garlic.
Serving Suggestions
Serve this black pepper tofu over steamed jasmine rice, brown rice, or udon noodles. A side of sautéed bok choy or a simple cucumber salad with rice vinegar balances the richness. Garnish with extra sliced scallions and a sprinkle of sesame seeds.
Variations
- Vegetable add-ins: Add bell peppers, broccoli, or snap peas after the garlic and cook for 2–3 minutes before adding the sauce.
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce, and ensure your dark soy alternative is gluten-free.
- Baked version: Toss the cornstarch-coated tofu with 1 tbsp oil and bake at 425°F (220°C) for 20–25 minutes, flipping halfway, then proceed with the sauce.
- Extra protein: Add 1 cup (150 g) of cooked edamame or a handful of cashews along with the tofu.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The tofu will soften as it sits in the sauce. To reheat, warm in a skillet over medium heat with a splash of water or broth until heated through. Avoid the microwave, as it makes the tofu rubbery. For longer storage, freeze the cooked dish without the sauce for up to 2 months; thaw overnight and reheat with fresh sauce.
Frequently Asked Questions
Can I use firm tofu instead of extra-firm? Yes, but press it longer (15–20 minutes) and handle gently when flipping. It will be slightly less crispy but still delicious.
What if I don’t have dark soy sauce? Mix 1 tbsp regular soy sauce with ½ tsp molasses or brown sugar. This adds the deep color and slight caramel flavor.
Can I make this sauce ahead of time? Absolutely. Prepare the sauce without the slurry and refrigerate for up to 3 days. When ready, reheat and thicken with the slurry.
Is this dish vegan? Yes, if you use maple syrup instead of honey. All other ingredients are plant-based.
Why is my tofu not crispy? The pan may be overcrowded, or the oil not hot enough. Cook in batches and wait until the oil shimmers before adding tofu. Also, make sure the tofu is completely dry before coating.
Can I use a different sweetener? Brown sugar or agave syrup work well. Reduce the amount to 1½ tbsp if you prefer a less sweet sauce.
Related
- Jellycat Cinnamon Bun Recipe: Soft & Sweet
- Is Soy Sauce Healthy? Nutrition, Sodium, and More
- Is Soy Sauce Low FODMAP? Facts & Tips
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