Crispy Black Pepper Tofu Stir Fry: An Easy & Flavorful Vegan Weeknight Meal

Discover the ultimate quick and easy crispy black pepper tofu stir fry recipe. Featuring perfectly pan-fried tofu enveloped in a rich, spicy, and wonderfully aromatic vegan-friendly black pepper sauce, this dish is designed to be ready in minutes and impress with its depth of flavor.

Are you searching for a vibrant and satisfying #MeatlessMonday meal that will truly excite your taste buds? Look no further! This Black Pepper Tofu Stir Fry has become an absolute obsession, promising a dining experience that’s anything but bland. Prepare to fall in love with these crispy, golden nuggets of pan-fried tofu, all generously coated in an irresistibly peppery brown sauce. What makes this dish truly stand out is its incredible blend of fresh aromatics and just the right amount of spice, creating a complex flavor profile that will have you coming back for more.

We genuinely couldn’t get enough of these delightful tofu pieces. The magic begins with simple pantry staples, a growing trend we wholeheartedly embrace. Sautéed shallots, pungent garlic, and zesty ginger form the fragrant foundation, while chopped Fresno chilis introduce a lovely kick of heat. To elevate the dish further, a sprinkle of fresh scallions adds a vibrant burst of color and a fresh, oniony finish that truly makes the flavors pop. This recipe proves that a vegan meal can be incredibly dynamic and bursting with flavor, making it a perfect addition to your weekly rotation.

My black pepper tofu sauce is crafted to be a powerhouse of flavor. It’s a testament to the fact that meatless certainly does *not* mean flavorless. When you combine the robust essences of sautéed shallots, garlic, ginger, and chili peppers, you expect – no, you *demand* – something truly spectacular. And that’s precisely what this sauce delivers. Imagine crispy, perfectly pan-fried bits of tofu enveloped in a deep, dark, glossy black pepper sauce that dances on your palate. It’s spicy yet balanced, profoundly savory, subtly sweet, and wonderfully peppery all at once. Even after just finishing a meal, the mere thought of this dish sends my cravings into overdrive!

Now that you’re undoubtedly craving this incredible black pepper tofu stir fry, let’s dive into the essential technique that makes those little tofu nuggets wonderfully crispy. This step is key to transforming humble tofu into a truly delectable culinary experience, and it’s surprisingly simple to achieve at home.

The foundation of perfectly crispy tofu starts with the right type of tofu. You’ll need one block of **extra-firm tofu**, typically ranging between 12-14 ounces. Opting for extra-firm is crucial because it contains less water, making it easier to press and achieve that desired crisp texture. In my experience, it’s the only type that consistently delivers the exceptional crunch I crave for this Black Pepper Tofu Stir Fry. (On a slight tangent, wouldn’t it be wonderfully convenient if tofu blocks came in standard 1-pound packages? Just a thought to simplify grocery shopping!) But rant aside, selecting the right tofu density is your first step to success.

Beyond the tofu itself, a few other simple ingredients are essential for creating that irresistible crispy exterior. You’ll need **1 heaping tablespoon of cornstarch**. Cornstarch acts as a fantastic coating agent, creating a delicate, crisp crust when pan-fried. For those who might not have cornstarch on hand, or prefer alternatives, readers have successfully used arrowroot powder or rice flour in similar recipes, so feel free to experiment with those. A couple of tablespoons of neutral-flavored oil for frying and a pinch of salt are all that’s necessary. To add an appealing golden hue that makes the dish even more visually enticing – because we eat with our eyes first, right? – I sometimes incorporate an 1/8 teaspoon of chili powder or cayenne pepper into the coating. This is entirely optional, but it gives the crispy tofu a beautiful warmth and depth of color.

As always, the most critical step before coating your tofu is to press out as much excess water as possible. Tofu is inherently packed with moisture, and removing it allows the tofu to absorb flavors better and, most importantly, become truly crispy. When I first started experimenting with tofu, I’d use a makeshift press: wrapping the tofu in a couple of tea towels, placing it between plates, and weighing it down with heavy cans from the pantry. This method certainly works! However, since succumbing to a full-fledged love affair with crispy tofu stir-fries, I’ve invested in a dedicated tofu press. This gadget is a game-changer! It significantly reduces the time and effort required to press tofu, making the process much more efficient and less messy than the old tea towel method. A well-pressed block of tofu is the secret to achieving that coveted crispy texture that elevates this Black Pepper Tofu Stir Fry from good to extraordinary.

Now, let’s talk about the star of the show: that phenomenal pepper sauce. This is what truly elevates this Black Pepper Tofu Stir Fry and makes it an unforgettable meal. The sauce is a symphony of flavors—spicy, savory, and subtly sweet—designed to perfectly complement the crispy texture of the tofu.

When it comes to mixing sauces, I lean towards simplicity and minimizing cleanup. That’s why I prefer to prepare this sauce in a mason jar. For some reason, the thought of a bowl and whisk conjures images of extra dishes, and a mason jar simply requires a good shake! The sauce base includes a blend of essential Asian pantry items: light soy sauce for salinity, sweet soy sauce (often known as Kecap Manis) for a touch of sweetness and depth, and oyster sauce for its umami richness. For a vegan version, be sure to use a high-quality vegetarian or mushroom-flavored oyster sauce. The characteristic peppery kick comes from a generous amount of peppercorn medley, balanced by light brown sugar for sweetness and rice vinegar for a subtle tang. Water and cornstarch are whisked in to create a smooth consistency that will thicken beautifully as it cooks, adhering perfectly to every piece of crispy tofu. This combination results in a deep, dark, and wonderfully glossy sauce that is both robust and complex.

The peppercorn medley is crucial for that signature black pepper flavor. I typically buy a whole peppercorn medley, which includes a vibrant mix of red, white, green, and black peppercorns. Grinding them fresh just before use unleashes a more intense and aromatic pepper essence compared to pre-ground varieties. You can achieve this using a spice grinder or a traditional mortar and pestle. For a sauce with a pleasant textural bite, I recommend a coarse grind. However, if you prefer a smoother sauce without discernible bits of peppercorn – perhaps if you’re cooking for children or have a strong textural preference – then a finer grind is the way to go. Once all the sauce ingredients are combined in the mason jar, simply give it a good shake until everything is thoroughly mixed. This allows the flavors to meld beautifully while you focus on pressing and preparing the tofu, making your cooking process efficient and enjoyable.

This Black Pepper Tofu Stir Fry isn’t just a delicious dinner option; it’s also a fantastic candidate for meal prep. The leftovers are always warmly welcomed for lunch around here, tasting just as incredible the next day. In fact, about 15 seconds after I finished photographing this recipe, I dove straight in! There’s nothing quite like indulging in those savory, lightly crispy, and completely saucy bites of tofu, especially when served over a fluffy bed of white rice. The rich, peppery sauce clings to every piece of tofu, creating a truly satisfying experience.

While white rice is a classic pairing, feel free to customize your meal. Brown rice offers a nuttier flavor and added fiber, or you could even enjoy the tofu stir fry on its own for a lower-carb option. For those seeking even more creative alternatives, consider serving it over zoodles (zucchini noodles) or swoodles (sweet potato noodles), which add a fresh vegetable component and unique texture to the dish. The versatility of this Black Pepper Tofu Stir Fry makes it a winning recipe for any day of the week, promising a meal that’s both healthy and incredibly flavorful. It’s a culinary triumph that makes even the busiest weeknights feel special.

So, get ready to experience a truly winning dish! This Black Pepper Tofu Stir Fry is guaranteed to make your Monday – or any day of the week – feel all the better! It’s quick, easy, healthy, and packed with flavor, making it a perfect addition to your plant-based cooking repertoire. Enjoy!

Yield: 4-5 servings

Black Pepper Tofu Stir Fry

Prep Time
20 minutes

Cook Time
15 minutes

Total Time
35 minutes

This Black Pepper Tofu Stir Fry is a wonderfully quick and easy recipe for crispy, pan-fried tofu. Coated in a robust, spicy, and vegan-friendly black pepper sauce, it’s packed with flavor and ready to serve in minutes, making it an ideal choice for a delicious weeknight meal.

Ingredients

For the Crispy Tofu:

1 (12-14 ounce) block extra firm tofu
1 heaping tablespoon cornstarch (or arrowroot powder/rice flour)
1/2 teaspoon salt
3 tablespoons oil, divided
optional: 1/8 teaspoon chili powder or cayenne + Tofu press (highly recommended for best results)

For the Black Pepper Sauce:

2 large shallots or 4 small, thinly sliced
6 cloves garlic, minced
2 red fresno chilis, sliced (adjust to spice preference)
1 tablespoon ginger paste (or freshly grated ginger)
2 tablespoons EACH: light soy sauce, sweet soy sauce (Kecap Manis) AND oyster sauce (use vegan/vegetarian oyster sauce for a fully plant-based dish)
1 tablespoons pepper medley, coarsely ground (see notes for grinding options)
2 tablespoons light brown sugar
1 tablespoon rice vinegar
1/4 cup water + 1 tablespoon cornstarch (for slurry)
6 scallions, cut into 1 inch strips (for garnish)

Instructions

Prepare the Tofu: Begin by pressing out excess moisture from the extra-firm tofu. This can be done efficiently using a tofu press for 15-20 minutes, or by wrapping the tofu in tea towels and weighing it down with heavy objects. Once pressed, cut the tofu into uniform bite-sized pieces. In a large zip-top bag, combine the cornstarch, salt, and the optional chili powder (if using). Add the cut tofu to the bag, seal, and gently shake until all the tofu pieces are evenly coated with the cornstarch mixture. This coating is key to achieving that desired crispiness.
Make the Black Pepper Sauce: While the tofu is pressing or just after coating, prepare the flavorful black pepper sauce. In a mason jar (for easy mixing and less cleanup) or a small bowl, combine the light soy sauce, sweet soy sauce, oyster sauce (ensure it’s vegan if needed), coarse ground pepper medley, light brown sugar, rice vinegar, water, and the additional tablespoon of cornstarch (this will create a slurry that thickens the sauce). Secure the lid on the mason jar and shake vigorously until all ingredients are well combined and the cornstarch has dissolved. Set aside.
Stir Fry the Tofu and Sauce: Heat a large non-stick skillet or wok over medium-high heat. Add 2 tablespoons of oil and swirl to coat the bottom of the pan. Carefully add the coated tofu cubes to the hot pan, ensuring not to overcrowd it (cook in batches if necessary). Fry for 5-6 minutes, flipping the tofu as needed with tongs or a spatula, until all sides are golden brown and wonderfully crispy. Remove the cooked tofu to a clean plate and set aside. Add the remaining tablespoon of oil to the skillet. Add the thinly sliced shallots and sauté for about 5 minutes, stirring frequently, until they have softened and cooked down. Next, add the minced garlic along with the sliced Fresno chilis to the pan. Sauté for another 3-4 minutes, continuing to stir, until the onions and garlic are fragrant and slightly softened. Stir in the ginger paste and cook for 1 minute more, allowing its aromas to develop. Return the crispy tofu back to the pan. Give your prepared black pepper sauce another quick shake, then drizzle it over the tofu and aromatics. Stir everything gently to ensure the tofu is thoroughly coated in the sauce. Continue to cook for 1-2 minutes, allowing the sauce to simmer and thicken to a glossy consistency. Once thickened, remove the skillet from the heat immediately. Sprinkle the fresh scallions on top for a burst of color and fresh flavor. Serve warm with your choice of white rice, brown rice, quinoa, or over a bed of zoodles or sweet potato noodles (swoodles) for a delicious and complete meal.

Notes

Please note that this Black Pepper Tofu Stir Fry recipe is designed to be a little spicy! The combination of two Fresno chilis and the coarse ground peppercorns provides a pleasant warmth. If you are sensitive to spice or prefer a milder dish, I recommend starting with just 1 chili and removing the seeds and ribs, as these contain most of the heat. You can also reduce the amount of black pepper to suit your preference. Always taste and adjust!
Oyster sauce, or ‘oyster flavored sauce,’ is a staple in many Asian dishes and is usually readily available in most Asian grocery stores. It’s important to note that ‘oyster flavored sauce’ is often an imitation and may not contain real oysters, making some brands vegetarian or vegan-friendly. However, if you are strictly vegan, always check the labeling carefully for specific vegan or mushroom-based oyster sauce alternatives before purchasing. These substitutes offer similar umami depth without animal products.
For the best black pepper flavor, I highly recommend using a whole peppercorn medley. This typically includes a mix of white, red, green, and black peppercorns. Freshly grinding these just before use unlocks their full aromatic potential. You can easily achieve this using a spice grinder or a mortar and pestle. For a textural element in the sauce, a coarse grind is excellent, leaving tiny bits of pepper throughout the meal. If you prefer a smoother sauce without any pepper pieces, opt for a fine grind.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!

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