20 Minute Black Pepper Tofu
20 Minute Black Pepper Tofu
Ingredients
For the Tofu
- 1 block firm tofu, pressed and sliced into bite-sized pieces
- 1/4 cup corn flour, or as needed for coating
- 2 tablespoons oil, for cooking
For the Black Pepper Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon brown sugar, to 2 teaspoons, to taste
- 1 tablespoon cracked black pepper
- 3 tablespoons water
- 1/2 tablespoon corn flour
For the Aromatics & Optional Veggies
- 3 garlic, to 4 cloves, minced
- 2 teaspoons gochugaru, to 3 teaspoons (crushed red pepper flakes)
- 1 tablespoon ginger, grated (about a 1-inch knob)
- 1 cup mixed vegetables, your favorite, chopped (optional)
For Garnish and Serving
- 2 scallions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
Wrap the block of firm tofu between several layers of kitchen towels and gently press to remove excess water. This helps the tofu crisp up better.
⏱️ 2 min
- 2
Slice the pressed tofu into bite-sized pieces, approximately 1-inch cubes.
⏱️ 1 min
- 3
Place the tofu pieces in a bowl and lightly coat them with corn flour, ensuring each piece is dusted. This will create a crispy exterior.
⏱️ 2 min
- 4
In a separate small bowl, whisk together the dark soy sauce, light soy sauce, rice vinegar, brown sugar, cracked black pepper, 3 tablespoons of water, and 1/2 tablespoon of corn flour until well combined. Set aside.
⏱️ 2 min
- 5
Heat 2 tablespoons of oil in a large non-stick pan or wok over medium heat.
⏱️ 1 min
- 6
Add the coated tofu to the hot pan in a single layer. Cook for 3-4 minutes per side, flipping halfway, until golden brown and crispy on all sides. Once cooked, remove the tofu from the pan and set aside.
⏱️ 8 min
- 7
If needed, add another splash of oil to the pan. Add the minced garlic, gochugaru (crushed red pepper flakes), and grated ginger. Sauté for 30 seconds until fragrant.
⏱️ 1 min
- 8
(Optional) If using, add your favorite chopped vegetables to the pan and sauté for 3-5 minutes until they are tender-crisp and lightly charred.
⏱️ 4 min
- 9
Pour the whisked black pepper sauce into the pan with the aromatics and vegetables. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
⏱️ 2 min
- 10
Return the cooked tofu to the pan. Gently toss to coat all the tofu pieces evenly with the thickened sauce.
⏱️ 1 min
- 11
Garnish with fresh sliced scallions and a sprinkle of sesame seeds. Serve immediately with hot cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
20 Minute Black Pepper Tofu
For the Tofu
- 1 block firm tofu, pressed and sliced into bite-sized pieces
- 1/4 cup corn flour, or as needed for coating
- 2 tablespoons oil, for cooking
For the Black Pepper Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon brown sugar, to 2 teaspoons, to taste
- 1 tablespoon cracked black pepper
- 3 tablespoons water
- 1/2 tablespoon corn flour
For the Aromatics & Optional Veggies
- 3 garlic, to 4 cloves, minced
- 2 teaspoons gochugaru, to 3 teaspoons (crushed red pepper flakes)
- 1 tablespoon ginger, grated (about a 1-inch knob)
- 1 cup mixed vegetables, your favorite, chopped (optional)
For Garnish and Serving
- 2 scallions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
Wrap the block of firm tofu between several layers of kitchen towels and gently press to remove excess water. This helps the tofu crisp up better.
⏱️ 2 min - 2
Slice the pressed tofu into bite-sized pieces, approximately 1-inch cubes.
⏱️ 1 min - 3
Place the tofu pieces in a bowl and lightly coat them with corn flour, ensuring each piece is dusted. This will create a crispy exterior.
⏱️ 2 min - 4
In a separate small bowl, whisk together the dark soy sauce, light soy sauce, rice vinegar, brown sugar, cracked black pepper, 3 tablespoons of water, and 1/2 tablespoon of corn flour until well combined. Set aside.
⏱️ 2 min - 5
Heat 2 tablespoons of oil in a large non-stick pan or wok over medium heat.
⏱️ 1 min - 6
Add the coated tofu to the hot pan in a single layer. Cook for 3-4 minutes per side, flipping halfway, until golden brown and crispy on all sides. Once cooked, remove the tofu from the pan and set aside.
⏱️ 8 min - 7
If needed, add another splash of oil to the pan. Add the minced garlic, gochugaru (crushed red pepper flakes), and grated ginger. Sauté for 30 seconds until fragrant.
⏱️ 1 min - 8
(Optional) If using, add your favorite chopped vegetables to the pan and sauté for 3-5 minutes until they are tender-crisp and lightly charred.
⏱️ 4 min - 9
Pour the whisked black pepper sauce into the pan with the aromatics and vegetables. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
⏱️ 2 min - 10
Return the cooked tofu to the pan. Gently toss to coat all the tofu pieces evenly with the thickened sauce.
⏱️ 1 min - 11
Garnish with fresh sliced scallions and a sprinkle of sesame seeds. Serve immediately with hot cooked rice.
⏱️ 1 min