Author: Crispy tofu, sweet caramelized shallots, and a sticky peppery glaze come together in this Spicy Black Pepper Tofu. This simple 30 minute weeknight dish is bold, savory, and just the right amount of spicy. The perfect easy flavor-packed meal.
This Spicy Black Pepper Tofu recipe is inspired by Ottolenghi's famous black pepper tofu. My version differs in a few key ways: it's simplified, lightened up, and completely vegan so it's doable for a weeknight, which means you'll be making this crispy, spicy, sticky tofu ALL the time! If you love spicy restaurant-quality dishes, this one's for you.
Why This Spicy Black Pepper Tofu Is a Must-Make
- Big black pepper flavor: This recipe makes black pepper the star, with a warm, aromatic kick in every bite.
- Quick and easy: This dish has an impressive restaurant-style flavor, but you only need 30 minutes from start to finish, no pressing tofu required.
- Perfect for meal prep: Tofu stir-fries like this black pepper tofu and my Orange Ginger Tofu are fantastic for meal prep lunches and dinners because they stand up well to refrigerating and reheating. This is a work lunch you'll actually look forward to!
Ingredients for Spicy Black Pepper Tofu
- Tofu: You can use medium, firm, or extra-firm tofu, depending on the texture you'd like. There's no need to press the tofu first for this recipe!
- Cornstarch & light oil: To crisp up the tofu.
- Shallots: Shallots have a mild onion flavor; if you can't find them swap for red or yellow onions.
- Garlic, Ginger & Green Onions: The essential aromatics.
- Red chilies: Thai red chilies bring serious heat. For milder spice, use Fresno, red jalapeño, or even sweet red pepper (for color without the heat). You can also swap for chili flakes in a pinch!
- Soy sauce: Use tamari, liquid aminos, or coconut aminos to make this recipe gluten-free.
- Dark soy sauce: Adds color and a deeper, slightly sweeter flavor. If you don't have it, use ½ tablespoon of regular soy sauce + ½ teaspoon of molasses, or mushroom soy sauce.
- Agave or maple syrup: For natural sweetness in the sauce.
- Lots of Freshly cracked black pepper: The star of the show. You want a coarse grind that adds texture and big pops of warm, peppery flavor. Use a pepper grinder or mortar and pestle.
- Lime juice: Freshly squeezed lime juice livens up the flavor.
How to Make Spicy Black Pepper Tofu
- Prepare the tofu: Cube the tofu, pat it dry and toss it with the cornstarch until it's evenly coated.
- Pan-fry the tofu: Heat a tablespoon of oil in a skillet set over medium heat. Add the tofu and cook for 8 to 10 minutes, turning occasionally, until it's crispy and golden brown. Transfer to a plate.
- Sauté the aromatics: Add the remaining oil to the pan and cook the shallots, white parts of the green onions, red chilies (if using), garlic, and ginger for about 5 minutes, until softened.
- Add the sauce: Mix together the soy sauce, dark soy sauce, agave, and black pepper and pour it into the pan.
- Add the tofu: Stir the tofu into the veggies, along with the green parts of the green onions and lime juice.
- Serve: Toss to coat and serve the spicy black pepper tofu over rice or noodles.
Tips for Perfect Black Pepper Tofu
- Skip pressing the tofu: A quick cornstarch coating is all you need for crispy, golden edges.
- Use coarse cracked pepper: The chunky grind gives you pops of flavor and the signature bite. Use the chunkiest setting on your grinder or use a mortar and pestle.
- Balance to taste: Too salty? Add more sweet or lime. Too sweet? Extra soy or pepper.
- Make it a meal: pair black pepper tofu with fluffy steamed rice or noodles, and a green such as steamed broccoli.
- Cool it off: If you like spice, but want something to tame the tingling, try serving this dish with something cooling, such as my Creamy Cucumber Salad, or even just a dollop of vegan sour cream or yogurt on the side.
What to Serve With This Recipe
How to Store and Reheat
Transfer leftover spicy black pepper tofu to an airtight container and refrigerate it for 3 to 4 days. To reheat, warm it in the microwave or in a nonstick pan set over medium heat. If needed, you can add a splash of water to loosen up the sauce, as it will thicken in the fridge.
If you try this spicy black pepper tofu recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
More Vegan Tofu Recipes
(click stars to vote)
Spicy Black Pepper Tofu
This Spicy Black Pepper Tofu is bold, savory, and slightly sweet with crispy tofu, caramelized shallots, ginger, garlic, and a peppery glaze. Inspired by Ottolenghi's famous black pepper tofu, this version is simplified, lightened up, and completely vegan, perfect for a quick and easy, flavor-packed weeknight dinner.
Servings:
PRINT
PIN
COMMENT
Ingredients
- 1 block (14 oz / 400 g) medium, firm, or extra-firm tofu, drained and cubed (no need to press it)
- 2 tablespoons cornstarch
- 2 tablespoons light oil, (such as canola or vegetable)
- 3 - 4 shallots, thinly sliced
- 4 green onions, chopped (white and green parts separated)
- ½ - 2 red chilies, thinly sliced (or sub ¼-1 teaspoon red pepper flakes; omit for less spice, see notes)
- 4 cloves garlic, minced or pressed
- 1 tablespoon fresh ginger, minced or grated
- 1 ½ tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon agave or maple syrup
- 1 teaspoon freshly cracked black pepper, (coarse grind, use a pepper grinder or mortar and pestle)
- 1 tablespoon lime juice
Instructions
- Prepare the tofu: Pat the tofu cubes dry and gently toss with cornstarch until evenly coated.
- Pan-fry the tofu: Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium heat. Add the tofu and cook for 8-10 minutes, turning occasionally until golden and crispy on most sides. Remove from the pan and set aside.
- Sauté the aromatics: Return the pan to heat and add the remaining tablespoon of oil if needed. Add the shallots, white parts of the green onions, red chilies (if using), garlic, and ginger. Cook for about 5 minutes, stirring frequently, until softened and golden.
- Add the sauce: Stir in the soy sauce, dark soy sauce, agave, and black pepper. Add the tofu back to the pan along with the green parts of the green onions and lime juice. Toss everything well to coat.
- Serve: Serve hot over rice or noodles with a side of sautéed greens or steamed vegetables.
Notes
Storage: Keeps well in the fridge for 3-4 days. Reheat in a pan or microwave with a splash of water to loosen the sauce.
Chili options: Thai red chilies bring serious heat. For milder spice, use Fresno, red jalapeño, or even sweet red pepper (for color without the heat).
Dark soy sauce substitute: Use ½ tablespoon regular soy sauce + ½ teaspoon molasses, or mushroom soy sauce.
Shallot swap: Use 2 small to medium red or yellow onions.
Customize it: Add more soy sauce (for salt), agave (for sweetness), black pepper (for heat), or lime juice (for brightness) to taste.
Oil-free option: Bake the tofu on a parchment-lined sheet at 425ºF (220ºC) for 20–25 minutes, flipping halfway. Sauté the shallots and aromatics in a splash of broth or water instead of oil.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 256kcal | Carbohydrates: 18g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 640mg | Potassium: 318mg | Fiber: 1g | Sugar: 7g | Vitamin A: 179IU | Vitamin C: 15mg | Calcium: 102mg | Iron: 3mg
Neil convey says
Up until I tried your method of cooking Tofu I had never been able to eat more than one forkful.
This had bite and the most amazing flavour,
Tofu is now on the menu, thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Neil this made my day 😭💚 I’m SO happy tofu finally clicked for you!! Thank you so much for the sweet comment.
Sharon Murray says
Simply the best and tastiest tofu I have cooked. We made a believer out of my husband! Thanks Sam.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!!! So happy to hear that!! Thanks so much Sharon (and husband) 😉
Lucy says
I made this last night and enjoyed it very much. I pressed the tofu, mostly because I have a Tofuture press and I just love using it, and the tofu is always better, also it was a bit old (beyond it's 'best before' date) and tends to be a bit soggy then. I also skipped the dark soy sauce, as the one I've got seems to turn everything a uniform, over-salty, muddy brown, and used a Japanese spicy one I had, which also meant I skipped the chilli. Other than that I followed the recipe, had it with rice and it was very good!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Awesome!! Love that you enjoyed it so much Lucy! I also have the Tofuture tofu press and it is awesome 🙂
Fern says
This is a good recipe to start learning how to cook tofu. It’s easy and tasty!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Fern 🙂
Patricia says
Looks amazing, and I look forward to trying it. Can it be frozen for a few weeks? Or only left in the fridge?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Patricia, thank you! 😊 This one is best stored in the fridge for 3–4 days. I don’t recommend freezing it, as the tofu can change texture and the sauce doesn’t hold up as nicely after thawing. Reheating with a splash of water to loosen the sauce works great though!