Crispy Black Pepper Tofu
Crispy Black Pepper Tofu
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
This crispy black pepper tofu is smothered in spicy sauce and served up with tender-crisp broccolini (or your favorite veggie). Serve over rice for a flavor-packed meal that's totally doable on a weeknight.
Course: Entree
Cuisine: American, Chinese
Servings: 4
Calories: 301 kcal
Author: Alissa
  • 1/2 cup low sodium soy sauce
  • 3 tablespoons vegan brown sugar
  • 3 tablespoons rice vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon freshly grated black pepper
  • 1 14 ounce package extra firm tofu, drained, pressed and cut into 1 inch cubes
  • About 1/3 cup cornstarch
  • About 1/4 cup vegetable oil*
  • 3 dried chile peppers, cut in half**
  • 3 scallions, white and green parts separated, and chopped
  • 1/2 pound fresh broccolini***
  • Cooked rice for serving
  1. In a small saucepan, stir together the soy sauce, brown sugar, rice vinegar, garlic, ginger, and black pepper. Place over medium heat and bring to a simmer. Lower heat and allow to cook at a low simmer for about 20 minutes until reduced by about half, stirring occasionally.
  2. While the sauce simmers, place the cornstarch into a medium bowl. Very generously coat the bottom of a medium nonstick skillet with oil and place it over medium heat. Dredge the tofu pieces in cornstarch, and when the oil is hot, transfer them to the skillet in an even layer. Cook about 10 minutes, flipping once or twice, until browned and crispy on multiple sides. Transfer the tofu to a paper-towel lined plate.
  3. If the skillet it dry, add a dash more of oil. Add the chile peppers and white parts of scallions, and cook until the peppers begin to darken, about 1 minute. Raise heat to high and add the broccolini to the skillet. Stir-fry until bright green and tender-crisp, about 4 minutes. Return the tofu to the skillet and pour the sauce over everything. Flip a few times to coat the tofu and broccolini in the sauce. Remove from heat and sprinkle with green parts of scallions.
  4. Divide onto plates and serve with rice.
Recipe Notes

*If you prefer a version of the dish that uses less oil, feel free to pan-fry the tofu without cornstarch. You can find some guidance on how to do that here.

**Remove the seeds to cut down on the heat level (the dish is on the spicy side no matter what though). ***Substitute a small crown's worth of broccoli florets if you prefer.

Nutrition information does not include rice.

Nutrition Facts
Crispy Black Pepper Tofu
Amount Per Serving
Calories 301 Calories from Fat 161
% Daily Value*
Fat 17.9g28%
Saturated Fat 3.6g18%
Sodium 1088mg45%
Potassium 353mg10%
Carbohydrates 25.2g8%
Fiber 2.7g11%
Sugar 8.5g9%
Protein 11g22%
Calcium 180mg18%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.