Go Back
+ servings
30 Minute Black Pepper Tofu

30 Minute Black Pepper Tofu

30 minute black pepper tofu has all of the fiery, umami-qualities you love about classic takeout. Serve over rice for an easy, flavorful weeknight meal.
Course Entree
Cuisine asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 240kcal


  • 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


  • 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.


Leave out Fresno chile to lessen the heat, but this dish is still SPICY.


Serving: 1g | Calories: 240kcal | Carbohydrates: 11g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Sodium: 650mg | Fiber: 1g | Sugar: 4g