30 minute black pepper tofu has all of the fiery, umami-qualities you love about the classic takeout meal. Serve over rice with broccoli or bok choy for an easy, flavorful dinner.
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Why You'll Love this Black Pepper Tofu
Since 2018, this has been a reader-favorite tofu recipe on my blog. It also happens to be the first tofu recipe I cooked for my (now) husband when we first started dating.
Quickly followed by my Tofu Tikka Masala, which is also a must-make!
Beyond its ease and 30-minute time stamp, this tofu recipe:
- Comes together in a single skillet.
- Delivers BIG umami flavor with minimal ingredients.
- Can also be made with chicken or shrimp.
Garnishing with a fresh herb like basil or cilantro right before serving adds a layer of freshness and pop of color.
I love serving this saucy tofu over steaming white rice (such as Jasmine or Basmati) alongside my Perfect Sautéed Broccoli.
And if you should wind up with leftovers, they reheat like a dream up to four days later.
The Ingredients
- Tofu: Be sure to use EXTRA-FIRM tofu, which has the least amount of moisture to press out. This leads to the crispiest texture.
- Corn Starch: Coating the tofu in a light dusting of cornstarch imparts ultra-crispy texture once the tofu is pan-fried. (I use the same technique in this Orange Tofu recipe!)
- Black Pepper: This recipe calls for one 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.
- Aromatics: A mix of ginger, shallots, and garlic create the aromatic backbone of the sauce.
- Soy Sauce: Use lower-sodium soy sauce or tamari to prevent the sauce from becoming too salty.
- Sugar: To help balance the spice of the black pepper.
See the recipe card for full information on ingredients and quantities.
Substitutions/Additions:
- Use Chicken or Shrimp: If you're not a tofu fan, swap it for 12 ounces of boneless, skinless chicken thighs or medium shrimp.
- Add Veggies: Toss some green beans, mushrooms, or cabbage into the mix to punch up the fiber.
- Make Less Spicy: Scale the black pepper back to 2 teaspoons if you're spice-averse.
How to Make Black Pepper Tofu:
Step 1: Prepare Tofu
Press excess moisture out of the tofu using either paper towels or a kitchen towel. Slice into 1 inch cubes and and toss with cornstarch.
Step 2: Prepare Black Pepper Sauce
Combine soy sauce, sugar, black pepper, and ginger in a small bowl or glass measuring cup; stir with a whisk.
Step 3: Cook Tofu and Aromatics
Heat oil in a large skillet over medium-high. Cook tofu until golden and crispy on all sides. Transfer to a plate and reduce heat to medium.
Next, cook garlic, shallots, and chile until soft. Add tofu back to the pan, along with black pepper sauce and green onion. Cook for 1 to 2 minutes, tossing often to fully coat tofu.
Recipe FAQs
In short, black pepper sauce is a punchy combo of aromatics, black pepper, and a kick of heat. It's Chinese in origin, and traditionally prepared with chicken
Coating the tofu in a light dusting of cornstarch imparts ultra-crispy texture once the tofu is pan-fried.
Another trick is patting the tofu dry before cooking to keep it soft on the inside while the outside gets golden and crisp.
And, of course, make sure you use EXTRA-firm tofu. It will produce the crispiest cubes by far.
Refrigerate leftover tofu in an airtight container for up to 4 days. When ready to reheat, sauté in a skillet over medium until warm for the best texture.
More 30 Minute Tofu Recipes to Try:
If you give this Black Pepper Tofu recipe a try, be sure to snap a picture and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates.
30 Minute Black Pepper Tofu
Equipment
- Large skillet
Ingredients
- 1 (14-oz.) block extra-firm tofu
- 2 Tbsp. cornstarch
- 3 Tbsp. neutral cooking oil, divided
- 5 Tbsp. lower-sodium soy sauce
- 1 Tbsp. granulated sugar
- 1 Tbsp. cracked black pepper
- ½ tsp. freshly grated ginger
- 4 garlic cloves, thinly sliced
- 1 small shallot, thinly sliced
- 1 small Fresno chile seeds and ribs removed, thinly sliced (optional)
- ¼ 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 to pan, along with garlic, shallots, and chile (if using); cook 2 minutes, stirring often, until aromatic.Add tofu back to pan, along with black pepper sauce and green onions; cook 1 to 2 minutes, tossing often, until the sauce fully coats tofu.Serve over rice and garnish with fresh basil.
Notes
- Be sure to press as much moisture out of tofu as possible. This will create the crispiest texture.
- For LESS spice: Omit Fresno chile and scale black pepper back to 2 teaspoons.
- Store: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat: For the best texture, reheat tofu in a skillet over medium heat. You can also microwave individual portions, however the tofu will be softer.
Katie
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!
Jamie Vespa
Woohoo! I'm so glad you enjoyed this one, Katie! Thank you for taking the time to leave a review!!
KG
Is the nutritional info bit correct?
Serving 1g = 240Kcal
Alyssa
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!
Jenny
Perfection. We make this once a week as our "take out" style meal. We love it.
Jamie Vespa
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.
Jackie
Love this recipe!!
Jamie Vespa
So glad you enjoyed it, Jackie! Thanks for taking time to leave a review
Marne
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!
Jamie Vespa
Hi Marne- I'm so glad you enjoyed the recipe! Thank you so much for taking the time to leave a review.
Erin
Spicy but delicious!! Never thought I could enjoy tofu this much, to be honest! Olive oil worked fine in place of vegetable oil
Jamie Vespa
I’m so glad you enjoyed the recipe, Erin! Thank you for taking time to leave a review!
Rylee
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!
dishingouthealth
wooho! Let me know the next time you make it so I can come over 😉
Gabby S
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!
Leticia
An amazing website full of brilliant recipes which I use all the time. Particularly love the Black Pepper Tofu!
Keep em coming!
dishingouthealth
Hi Leticia, thank you so much for the kind words and positive review! I appreciate the support!
Helen
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.
dishingouthealth
Hi Helen, I'm so glad you enjoyed it!! Thank you for taking time to leave a review!
Leanne
Made this for probably the 10th time tonight and it’s the only tofu my partner will eat! Lol
dishingouthealth
Haha I consider that a WIN!
Karly Rose
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!
dishingouthealth
HI Karly, I'm so glad you enjoy this one! I often add extra veggies myself 🙂
Brooke
DELISH and honestly better than any tofu I’ve ordered from a restaurant.
Jamie Vespa
I’m so glad you enjoyed the recipe, Brooke! Thank you for taking time to leave a review!
Nichole
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.
dishingouthealth
Hi Nichole, I love hearing that!! Thank you for taking the time to leave a review. Cheers!
Susan King
I LOVE THIS TOFU. One of my favs. Pretty spicy but I just leave out the Fresno chile and it's perfect.