Black Pepper Tofu Stir Fry

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.

Course Main Course

Cuisine Asian

Keyword black pepper tofu, tofu stir fry

Prep Time 15

Cook Time 25

Total Time 35

Servings people

Calories 157kcal

Author Florentina

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.

Nutrition