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Black Pepper Tofu

A flavorful and quick stir-fry packed with protein from tofu and a savory, peppery sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 220
Ingredients Method Notes

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.

Method
 

Preparation
  1. Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
  2. Heat the vegetable oil in a pan over medium heat.
Cooking
  1. Add the tofu cubes to the pan and cook until golden brown on all sides, about 5 to 7 minutes.
  2. Add the minced garlic and ginger to the pan and stir-fry for 1 to 2 minutes until fragrant.
  3. Sprinkle in the black pepper and pour in the soy sauce, mixing everything well.
  4. Toss in the broccoli or bok choy and cook until tender but vibrant, around 3 to 5 minutes.
Serving
  1. 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.