Black Pepper Tofu
A flavorful and quick stir-fry packed with protein from tofu and a savory, peppery sauce.
Ingredients
Main Ingredients
- 1 block firm tofu Can substitute with extra-firm tofu for a firmer texture.
- 2 tablespoons black pepper
- 2 tablespoons soy sauce Use tamari for a gluten-free version.
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 cup broccoli or bok choy Can substitute with other vegetables like bell peppers, carrots, or snap peas.
- as needed serving Cooked rice For serving.
Instructions
Preparation
- Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
- Heat the vegetable oil in a pan over medium heat.
Cooking
- Add the tofu cubes to the pan and cook until golden brown on all sides, about 5 to 7 minutes.
- Add the minced garlic and ginger to the pan and stir-fry for 1 to 2 minutes until fragrant.
- Sprinkle in the black pepper and pour in the soy sauce, mixing everything well.
- Toss in the broccoli or bok choy and cook until tender but vibrant, around 3 to 5 minutes.
Serving
- Serve the black pepper tofu hot over a bed of cooked rice.
Notes
For best results, ensure your oil is hot enough before adding the tofu to achieve a golden brown color. Don’t overcrowd the pan; cook the tofu in batches if necessary. Store leftovers in an airtight container in the refrigerator for up to three days.
