Crispy, pan-fried tofu cooked in a homemade pepper sauce made from onions, garlic, ginger, soy sauce, black pepper and Sichuan pepper. Serve with steamed rice and broccoli.
This recipe for Black Pepper Tofu was created in response to requests for more vegetarian meals. The flavours in this dish are big and punchy! Made with both black pepper and Sichuan pepper, this is suited to people who like those flavours.
Made from firm tofu, this is an excellent vegetarian meal to add to your meal plan. Another great tofu option on the website is the Satay Tofu Noodle Bowl.
- Rice: This dish goes so well with long grain rice. I like basmati or jasmine for the aromatic flavour and light texture.
- Tofu: The tofu should be firm, so it will keep its form and not fall apart.
- Pepper: One of the main flavours, if you don’t like pepper maybe this isn’t the recipe for you
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Dice tofu and coat in flour. Heat the oil in a non-stick frying pan, then brown the tofu on all sides and set aside.
Fry butter, onion, garlic, ginger, peppers and honey for a few minutes until beginning to brown.
Add the light and dark soy sauces and half the spring onions, then the cooked tofu and stir to combine. Cook for a few minutes until the tofu is coated in the sauce and piping hot.
Serve on steamed rice topped with spring onions and greens of your choice.
Sichuan (also spelled Szechuan) peppercorns are named after a region in China where they are a popular spice for cooking with. Sichuan pepper is not particularly hot, but it does create a tingling feeling in your mouth when you eat it.
In New Zealand, firm tofu is readily available at all major supermarkets as well as specialty Asian food shops.
You can store any leftover Black Pepper Tofu in an airtight container in the fridge for up to 5 days. However this is best served hot and fresh as the coating on the tofu will get less crispy over time.
This dish could easily be made gluten free by swapping the regular flour and soy sauce for gluten free alternatives. It could also be made vegan by removing the butter and using oil instead.
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- 300g firm tofu
- 1⁄4 cup flour
- 1 Tbsp oil
- 40g butter
- 1 onion, diced
- 4 garlic cloves, crushed
- 2 Tbsp ginger, grated
- 1 Tbsp black pepper
- 1 Tbsp Sichuan pepper
- 2 Tbsp honey
- 1⁄4 cup light soy sauce
- 1⁄4 cup dark soy sauce
- 2 spring onions, sliced
- Steamed rice
- Stir fried vegetables or steamed greens
- Dice tofu and coat in flour. Heat the oil in a non-stick frying pan, then brown the tofu on all sides and set aside.
- Fry butter, onion, garlic, ginger, peppers and honey for a few minutes until beginning to brown.
- Add the light and dark soy sauces and half the spring onions, then the cooked tofu and stir to combine. Cook for a few minutes until the tofu is coated in the sauce and piping hot.
- Serve on steamed rice topped with spring onions and greens of your choice.
- This dish is perfect with long grain rice, I like basmati or jasmine for the aromatic flavour and light texture.
- The tofu should be firm so it will keep its form and not fall apart.
- You can easily make this recipe gluten free by swapping the regular soy sauce and flour for GF alternatives. Or make it vegan by swapping the butter for oil instead.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 381Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 22mgSodium: 2272mgCarbohydrates: 42gFiber: 6gSugar: 12gProtein: 16g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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