Crispy Black Pepper Tofu (Printable)
Crispy tofu and green beans tossed in a bold, peppery sauce for a quick plant-based dinner.
# What You'll Need:
→ Protein & Vegetables
01 - 14 oz firm tofu, pressed and cubed
02 - 10 oz green beans, trimmed
03 - 2 tbsp cornstarch
→ Sauce
04 - 3 tbsp soy sauce (use tamari for gluten-free)
05 - 1 tbsp black pepper, freshly ground
06 - 1 tbsp maple syrup or agave nectar
07 - 1 tbsp rice vinegar
08 - 1 tbsp sesame oil
09 - 2 garlic cloves, minced
10 - 1-inch fresh ginger, grated
→ For Frying & Garnish
11 - 3 tbsp neutral oil (vegetable or canola)
12 - 1 tsp toasted sesame seeds (optional)
13 - 2 scallions, sliced (optional)
# Directions:
01 - Press tofu for at least 10 minutes to remove excess moisture, then cut into bite-sized cubes.
02 - Toss tofu cubes with cornstarch until evenly coated on all sides.
03 - Heat 2 tbsp oil in a large skillet or wok over medium-high heat. Add tofu cubes in a single layer and fry until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.
04 - Add remaining 1 tbsp oil to the pan. Sauté green beans for 3-5 minutes until bright green and slightly tender but still crisp.
05 - In a small bowl, whisk together soy sauce, black pepper, maple syrup, rice vinegar, sesame oil, garlic, and ginger until well combined.
06 - Return tofu to the pan with green beans. Pour in the sauce and toss to coat everything evenly. Stir-fry for 1-2 minutes until heated through and sauce thickens slightly.
07 - Garnish with sesame seeds and sliced scallions if desired. Serve hot alongside rice or noodles.
# Expert Advice:
01 -
- The black pepper sauce hits that sweet, savory, and spicy trifecta that makes you want to eat standing at the stove
- It comes together in 35 minutes but tastes like something from a restaurant you would recommend to strangers
02 -
- Crowding the pan with tofu is the number one way to end up with soft, steamed cubes instead of crispy ones
- Letting the wok get ripping hot before the tofu goes in creates that restaurant-quality sear that most home cooks think requires special equipment
03 -
- Freeze the tofu overnight then thaw it before pressing for a chewier, more porous texture that absorbs the sauce dramatically better
- Grind the black pepper coarse for bursts of heat or fine for an even, lingering warmth depending on your preference