30 min
Black Pepper Tofu
Recipe GLPR66cbea501ea357
Crispy pan-fried tofu cubes tossed in a bold, aromatic black pepper sauce loaded with caramelized shallots, fresh ginger, garlic, and chili heat. This vegetarian Asian main course balances sweet, savory, and peppery flavors for a restaurant-quality dish that's simple to prepare at home.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
800 g Extra-firm tofu, pressed and cut into 1-inch cubes
Cornstarch, for dusting
Vegetable oil, for frying
1 stick Butter
350 g Shallots, peeled and thinly sliced
4 Red chillies, thinly sliced
12 Garlic cloves, minced
3 tbsp Fresh ginger, chopped
4 tbsp Black peppercorns, coarsely crushed
3 tbsp Sweet soy sauce
3 tbsp Light soy sauce
4 tsp Dark soy sauce
2 tbsp Caster sugar
16 Spring onions, cut into 3 cm segments
Jasmine rice, for serving
Directions
Press the tofu between layers of clean cloth or paper towels with a heavy weight for 30 minutes to remove excess moisture. Cut the pressed tofu into 1-inch cubes.
Lightly dust the tofu cubes with cornstarch, shaking off any excess.
Heat vegetable oil in a large wok or skillet over medium-high heat. Once shimmering, carefully add the tofu cubes in batches, without crowding. Pan-fry each batch for 3–4 minutes per side until golden and crispy. Transfer to a plate lined with paper towels.
Pour off most of the oil from the wok, leaving about 2 tablespoons. Reduce heat to medium and add the butter.
Add the sliced shallots and cook, stirring frequently, for 4–5 minutes until softened and lightly caramelized.
Stir in the minced garlic, chopped ginger, and sliced red chillies. Cook for 1–2 minutes, stirring constantly, until fragrant.
Add the crushed black peppercorns and stir to combine, cooking for 30 seconds.
Pour in the sweet soy sauce, light soy sauce, and dark soy sauce. Sprinkle the caster sugar over the mixture and stir well until the sugar dissolves and the sauce is evenly combined.
Return the crispy tofu cubes to the wok and gently toss to coat evenly with the sauce. Cook for 2–3 minutes, stirring gently, until the tofu is heated through and the sauce clings to each piece.
Add the spring onion segments and toss briefly until just wilted, about 30 seconds.
Transfer to a serving dish and serve immediately over jasmine rice.
