Totally crave-worthy, this Black Pepper Tofu resembles the popular take-out dish you know and love. Just like the restaurant favorite Chinese black pepper chicken, but for this vegan recipe we will first press the tofu, then gently rip it into chunks, coat with a mix of olive oil, cornstarch and a few simple seasonings and bake until crispy. I use the same method of ripping tofu (instead of slicing it into uniform squares) in my Vegan Butter Chicken, General Tso’s Tofu and Vegan Chicken Nuggets. Ripping gives tofu a wonderful texture and makes it look and feel a bit like chicken. Once the tofu is done baking, simply stir it into the vegetables and add the intensely flavored black pepper sauce, and you’re ready to eat! There is plenty of spicy sauce so make sure to serve over rice.
How to make Black Pepper Tofu
Find the complete recipe with measurements below in the recipe card. Press the tofu first for about 30 minutes. TIME SAVING TIP – On the weekend or when you have time, press several blocks of tofu at a time. Place in large ziplock bags or glass containers and store in the refrigerator for the week. When dinnertime rolls around, you will be ready to go! Next, slice the tofu into 4-6 slices, then rip into bite sized pieces with your fingers. Place in a large bowl, add olive oil, cornstarch and seasonings and stir gently to coat. Transfer tofu to a parchment lined pan and bake for 25-30 minutes until crisp on the outside. While the tofu bakes, whisk the sauce ingredients in a medium bowl. Set aside. In a large skillet, cook the onions, bell peppers and celery until crisp-tender. Add the garlic and ginger and cook for 1 more minute. When the tofu finishes baking, add to the skillet. Stir the sauce one last time before pouring over the tofu and vegetables. Stir and cook for a minute or so until the sauce has thickened. Remove from heat and serve over rice.
Frequently asked questions
Want more take-out favorites featuring tofu?
