Black Pepper Tofu

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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.

Cooked Black Pepper Tofu in a frypan on a wooden chopping board. Steamed rice and sliced spring onion to the side. One portion has been served in a blue bowl with steamed broccoli to accompany the dish.

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.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
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Black Pepper Tofu

Ingredient notes:

The ingredients for Black Pepper Tofu on a marble bench top.

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.

Cubed tofu being tossed through flour to help gently fry and crisp in a medium frypan.

Cubes of tofu gently toasted in a fry pan.

Fry butter, onion, garlic, ginger, peppers and honey for a few minutes until beginning to brown.

Melted butter, sliced onion, garlic and ginger as well as other ingredients for the Black Pepper Tofu simmering over a low heat in a fry pan.

Cooked cubed of tofu being added to the black pepper marinade for Black Pepper Tofu

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.

Cooked Black Pepper Tofu in a frypan on a wooden chopping board. Steamed rice and sliced spring onion to the side.

Serve on steamed rice topped with spring onions and greens of your choice.

One portion of Black Pepper Tofu served in a blue bowl over steamed rice with broccoli and sliced onions to accompany.

Recipe FAQs:

What is Sichuan pepper?

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.

Where can I buy tofu from?

In New Zealand, firm tofu is readily available at all major supermarkets as well as specialty Asian food shops.

Storage:

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.

Top tips:

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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Black Pepper Tofu

Yield: Seves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

A spicy, peppery dish made with pan-fried tofu and seasonal greens served with steamed rice.

Ingredients

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

TO SERVE

Steamed rice
Stir fried vegetables or steamed greens

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.

Notes

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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Vanya