30 minute black pepper tofu has all of the fiery, umami-qualities you love about classic takeout. Serve this meatless main over rice for an easy, flavorful weeknight meal. 
The Best Black Pepper Tofu
I made the executive decision that we’re cooking a full Chinese spread for Christmas dinner this year. This was never something my family took tradition in, however I did a poll on Instagram yesterday that revealed that over 50% of you eat Chinese food on either Christmas Eve or Day.
So, apparently I’ve been missing out.
This is actually the first Christmas in 30(!) years I’m not spending with my parents back home in Florida, so my brother and I wanted to do something fun and different this Christmas in Colorado.
As a result, we’ll be slinging dumplings, firing up fried rice, searing chunks of sweet and sour chicken, and cranking out this fiery black pepper tofu.
Dessert, however, we’ll keep semi-traditional with a few batches of Christmas cookies, buckeyes, and my favorite peppermint chip ice cream. I honestly don’t know what I’m most excited for.
What is Black Pepper Sauce?
In short, black pepper sauce is a punchy combo of aromatics, black pepper, and a kick of heat. It’s Chinese in origin, and classically prepared with chicken.
This recipe, in particular, includes a full tablespoon of black pepper, which may seem like a lot, but keep in mind it’s the headliner ingredient. Using this much black pepper does add spiciness, however it’s not too overpowering.
Plus, the sugar helps level out the heat.
How to Make Tofu Crispy:
Coating the tofu in a light dusting of cornstarch imparts ultra-crispy texture once the tofu is pan-fried. This is one of the best ways to get dynamite texture and win over even the most discerning carnivores. (Trust me, this method has been proven with my meat-and-potatoes-devotee of a brother.)
Another trick is patting the tofu dry before cooking to keep it moist and creamy on the inside while the outside gets browned and crisp.
And, of course, make sure you use EXTRA firm tofu. It will produce the crispiest cubes by far.
My favorite brand is actually the vacuum-sealed, super-firm tofu at Trader Joe’s. It has the least amount of moisture to press out, which leads to the best texture. 
Garnishing with a fresh herb like basil or cilantro right before serving adds a layer of freshness and pop of color. Serve the flavorful concoction over steaming white rice and skipping takeout has never been so temping.
And if you should wind up with leftovers, they reheat like a dream up to three days later. I know, total Christmas miracle. 
This will be the last recipe post before Christmas, so I hope you all have a wonderful holiday season filled with quality time with family and friends. Oh, and be sure to leave a comment below letting me know what you plan on cooking and baking for the holiday!
I’m so grateful for everyone I’ve connected with and have met through this platform. Your support for Dishing Out Health means the world. If you make this recipe, be sure to tag @dishingouthealth on Instagram so I can see your creations!
Other Healthy Tofu Recipes:
30 Minute Lemongrass Tofu Noodle Bowls
5 Ingredient Tofu Steaks with Charred Shishito Salsa
Sesame Cashew Tofu with Sweet Potato Noodles
30 Minute Black Pepper Tofu
Ingredients
- 1 14-oz. block extra-firm tofu
- 2 Tbsp. cornstarch
- 3 Tbsp. vegetable oil divided (sub olive oil or avocado oil)
- 5 Tbsp. lower-sodium soy sauce
- 1 Tbsp. granulated sugar
- 1 Tbsp. freshly ground black pepper
- 1/2 tsp. freshly grated ginger
- 4 garlic cloves thinly sliced
- 1 shallot thinly sliced
- 1 small Fresno chile seeds and ribs removed, thinly sliced (optional)
- 1/4 cup thinly sliced green onion
- White rice and fresh basil for serving
Instructions
- Press excess moisture out of the tofu using either paper towels or a kitchen towel. Slice into 1 inch cubes and place in a large bowl. Toss with cornstarch until tofu is well coated.
- Combine soy sauce, sugar, black pepper, and ginger in a small bowl or glass measuring cup; stir with a whisk. Set aside.
- Heat 2 Tbsp. of the oil in a large skillet over medium-high. Add tofu; cook for 7 to 8 minutes, turning to brown all sides, until golden-brown and crisp. Transfer tofu to a plate and reduce heat to medium.
- Add remaining 1 Tbsp. oil. Once hot, add garlic, shallots, and chile; cook 2 minutes, stirring often, until softened. Add tofu, soy sauce mixture, and green onions; cook 1 to 2 minutes, tossing often to fully coat tofu. Serve over rice and garnish with fresh basil.
Notes
Nutrition
My first time cooking tofu and this recipe did NOT disappoint! A beautiful, round heat with a crispy chicken-nugget-like texture. Highly recommend this cooking process for all of your future tofu meals, as it would pair very well with any type of sauce in my opinion!
Woohoo! I’m so glad you enjoyed this one, Katie! Thank you for taking the time to leave a review!!
Is the nutritional info bit correct?
Serving 1g = 240Kcal
Absolutely love this dish! I make this regularly and typically add it to a stir fry. Highly recommend this to everyone, even if you don’t typically make tofu!
Perfection. We make this once a week as our “take out” style meal. We love it.
Hi Jenny,
Ah I’m so glad you enjoy this one!! Thank you so much for taking the time to leave a rating and review.
Love this recipe!!
So glad you enjoyed it, Jackie! Thanks for taking time to leave a review
Made this tonight. Fantastic dish! All three of us loved it (I am the only vegetarian). It was quite beautiful, as well. I used grapeseed oil to fry the tofu. Worked great. Forgot to get a shallot, so I slivered a bit of red onion. Used unfiltered honey instead of granulated sugar. Delicious! Might double it next time because there were NO leftovers!
Hi Marne- I’m so glad you enjoyed the recipe! Thank you so much for taking the time to leave a review.
Spicy but delicious!! Never thought I could enjoy tofu this much, to be honest! Olive oil worked fine in place of vegetable oil
I’m so glad you enjoyed the recipe, Erin! Thank you for taking time to leave a review!
One of my most favorite weeknight meals. We make it weekly and can’t get enough of it! I use tapioca starch and it works perfect!
wooho! Let me know the next time you make it so I can come over 😉
Hey, what oil can you use instead of vegetable oil? Can you use arrowroot instead of cornstarch? Can you use honey instead of sugar? Thanks!
An amazing website full of brilliant recipes which I use all the time. Particularly love the Black Pepper Tofu!
Keep em coming!
Hi Leticia, thank you so much for the kind words and positive review! I appreciate the support!
This tofu is SO GOOD! I am not a vegetarian or a regular tofu eater, but I thought I’d give this recipe a try. It was a hit! I already want to remake it! I could not find a fresno chili so I left that out of the recipe. With rice I thought the spice level was dead on, but if you are eating it plain, you may want to reduce the black pepper to about 3/4 Tbs.
Hi Helen, I’m so glad you enjoyed it!! Thank you for taking time to leave a review!
Made this for probably the 10th time tonight and it’s the only tofu my partner will eat! Lol
Haha I consider that a WIN!
Love this as a quick and easy weekday meal. I wish it had a few more veggies, but I often add some. Still love the crispy tofu it makes every time!
HI Karly, I’m so glad you enjoy this one! I often add extra veggies myself 🙂
DELISH and honestly better than any tofu I’ve ordered from a restaurant.
I’m so glad you enjoyed the recipe, Brooke! Thank you for taking time to leave a review!
Crispy, spicy and easy to prepare! What’s not to love?! This quick dish is so yummy that it has made tofu a must have on my weekly grocery list.
Hi Nichole, I love hearing that!! Thank you for taking the time to leave a review. Cheers!
I LOVE THIS TOFU. One of my favs. Pretty spicy but I just leave out the Fresno chile and it’s perfect.