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: 4
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
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