Black Pepper Tofu Stir Fry Recipe
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If you love black pepper as much as I do you are sure to fall head over heels for this black pepper tofu stir fry packed with veggies and coated in a luscious peppery stir fry sauce. Serve over this spinach coconut rice or garlic noodles for a satisfying protein packed weeknight dinner.
Black Pepper Tofu
Get some flavor in your weeknights with this perfectly seasoned umami rich black pepper tofu stir fry served with extra veggies like bok choy, asparagus, green beans, broccoli or cauliflower for a super satisfying veggie packed meal. It’s great over rice or noodles and even some roasted smashed potatoes or mashed potato salad. Color outside the lines, break with tradition and elevate a dish in your very own tasty style.
Prepping the Tofu
- Use Super Firm Tofu – this firmness is very important as it does not require pressing and it is easy to slice with either a potato peeler or a mandoline slicer. You want nice thin ribbons but don’t aim for perfection, some pieces will break and won’t be identical.
- Seasoning – Shoyu for umami and a little olive will give the tofu a deep flavoring and help the cracked pepper stick to it very well.
- Bake – Spread the tofu ribbons on a parchment lined baking sheet and bake @400″F for 18 to 20 minutes until nicely golden but not crispy. Remember we are going to add it to our stir fry sauce.
The Stir Fry Sauce
- Black Pepper – a full teaspoons of freshly cracked + more to your taste because it’s all about that pepper, so you most definitely want to taste it in every single bite.
- Shoyu – rich umami flavor mandatory in a stir-fry, you can use Tamari, coco aminos or any soy sauce of your choice.
- Lime Juice – freshly squeezed from 1 lime, it’s important to balance out all the umami flavors.
- Garlic – finely grated to permeated the sauce without biting into a piece of garlic.
- Maple Syrup – a whole food sweetener to balance the flavor profile, just a little bit goes a long way.
- Sriracha – or your favorite chili sauce for just a little spiciness to wake up the taste buds.
- Water – to dilute and stretch out the sauce, it’s too concentrated otherwise.
- Corn starch – 2 teaspoons will give a nice thickness to the sauce, stir it in the cold sauce so it doesn’t lump up.
Stir Fry Veggies
You can go wild and creative here using your favorite veggies or whatever needs using up from your fridge or freezer. I love using bell peppers and red onion which I seem to always keep in the crisper, other days it’s a bag of sliced shiitakes and snap peas, broccoli, asparagus or bok choy, you can’t go wrong with any veggies you love, make it your own. Stir fry them individually or together, just make sure you have a hot skillet and you move fast until nice little char marks form on the sides for maximum flavor.
Storage + Reheating
If you end up with any leftovers just pop them in the fridge for up to 5 days and reheat in a skillet or microwave oven. Serve with thinly sliced scallions, cilantro or basil, sesame seeds, red chili flakes or a drizzle of chili crisp to your liking.
You’ll Also Love
- Roasted Tofu Kebab
- Vegan Bacon
- Naan Bread
- Tapenade Tofu Sandwich
- Tofu Taco Meat
- Italian Baked Tofu
- Vegan Chorizo
- Best Orange Tofu
- Tofu Bolognese
- Holy Seitan.
How to Make Black Pepper Tofu Stir Fry
Black Pepper Tofu Stir Fry
Ingredients
- 14 oz block super firm tofu NO PRESS
- 2 Tbsp shoyu
- 1 Tbsp olive oil + extra for drizzling
- 1 tsp black pepper freshly cracked
- 1 pinch salt flakes
Stir Fry Sauce
- 1/4 cup water
- 3 Tbsp shoyu
- 2 Tbsp maple syrup
- 1 lime juiced
- 1 garlic clove grated
- 1 tsp black pepper freshly cracked + more to taste
- 1 tsp sriracha
- 2 tsp corn starch
Stir Fry Veggies
- 1/2 red onion sliced
- 1 red belle pepper sliced
- 1 yellow or green bell pepper sliced
- GARNISH: Scallions, cilantro, sesame seeds..
Instructions
- Preheat oven to 400”F. Prepare a rimmed baking sheet lined with parchment paper and set aside.
- Remove the tofu from the package and pat dry. Cut it in half lengthwise so you end up with 2 skinnier sides. Use a potato peeler (or a mandoline slicer) and slice off ribbons of tofu. (Some smaller pieces will fall off here and the ribbons won’t be identical it’s all good).14 oz block super firm tofu
- Add all the tofu ribbons to a bowl and toss to coat well with 2 Tbsp shoyu + 1 Tbsp olive oil + 1 tsp freshly cracked pepper. Use your hand to mix and coat everything well. Transfer to the baking dish and spread in a single layer (it’s ok to overlap) drizzle with olive oil and sprinkle with a good pinch of salt flakes. Bake in the preheated oven for 18 to 20 minutes until lightly golden but not crispy.2 Tbsp shoyu, 1 Tbsp olive oil + extra for drizzling, 1 tsp black pepper, 1 pinch salt flakes
- Meanwhile whisk all the sir fry sauce ingredients until combined and set aside.1/4 cup water, 3 Tbsp shoyu, 2 Tbsp maple syrup, 1 lime, 1 garlic clove, 1 tsp black pepper, 1 tsp sriracha, 2 tsp corn starch
- Preheat a large cast iron skillet oner medium hight heat and stir fry the pepper and onions with a light drizzle of olive oil until they begin to get some color. Add the stir fry sauce and simmer until thickened. Remove from heat then add the tofu ribbons and toss to coat well in the sauce.1/2 red onion, 1 red belle pepper, 1 yellow or green bell pepper
- Serve garnished with the scallions, cilantro and sesame seeds.GARNISH: Scallions, cilantro, sesame seeds..
Video
Notes
- Use Super Firm Tofu - this firmness is very important as it does not require pressing and it is easy to slice with either a potato peeler or a mandoline slicer. You want nice thin ribbons but don't aim for perfection, some pieces will break and won't be identical.
- Seasoning - Shoyu for umami and a little olive will give the tofu a deep flavoring and help the cracked pepper stick to it very well.
- Bake - Spread the tofu ribbons on a parchment lined baking sheet and bake @400"F for 18 to 20 minutes until nicely golden but not crispy. Remember we are going to add it to our stir fry sauce.
We really really enjoyed this tofu, from the peppery flavor to the texture it has being sliced thinly like this, one of my favorite stir fry dishes to make on a weeknight. Thank you for the recipe.