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Black Pepper Tofu Stir Fry

black pepper tofu stir fry over white rice in white speckled bowl with chopsticks
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★★★★★

5 from 24 reviews

This Vegan Black Pepper Tofu Stir Fry is saucy, spicy, and delicious! Skip the restaurant takeout and make this cozy asian-inspired dish at home.

Ingredients

Scale

For the Crispy Tofu:

  • 1 14-ounce (400 g) package Nasoya Extra Firm Tofu, pressed*
  • 1 tablespoon low sodium soy sauce or tamari*
  • 1–2 tablespoons cornstarch (or sub nutritional yeast for more flavor)

For the Black Pepper Sauce:

  • 1 tablespoons neutral-flavored oil, such as peanut or avocado
  • 2 teaspoons coarsely ground black pepper*
  • 2–3 garlic cloves, minced
  • 1 teaspoon fresh ginger, finely grated 
  • ½ cup (120 ml) vegan chicken-flavored broth (or sub vegetable)
  • ¼ cup (60 ml) low-sodium tamari or soy sauce
  • 2 tablespoons rice wine vinegar (other source 1 tbsp)
  • 2 teaspoons coconut sugar*
  • 1 tablespoon cornstarch or arrowroot powder

For the Stir Fry:

  • 1/2 yellow onion, sliced
  • 2 celery stalks, cut into thin slices on a bias
  • 3 ounces (85 g) shiitake mushrooms, thinly sliced
  • 1 green bell pepper, cut into thin wedges
  • Cooked rice, for serving (Optional)

Instructions

  1. Bake the Tofu: Preheat the oven to 450F and line a baking sheet with parchment paper or a silicone mat. While the oven is preheating, slice and prep your produce and tofu. Cut the block of tofu in half, then cut each half into 16 equal cubes. Place the tofu into a medium bowl, then drizzle the soy sauce over the tofu. Use a spatula to gently mix the tofu until all of the liquid is absorbed; sprinkle with cornstarch, then gently fold again until the tofu is coated. Transfer the tofu to the lined baking sheet, then bake in the top rack of the oven for 20-25 minutes, until golden.
  2. Make the Stir Fry: Once you get the tofu in the oven, prep your produce and prepare all the sauce ingredients. Bring a large wok or sauté pan to medium heat, then add in the oil. Once the oil is warm, add the coarsely ground black pepper; fry for 30 seconds, until the pepper is fragrant. Add the ginger and garlic to the oil and cook for an additional 60 seconds, until golden and fragrant.
  3. Add the Veggies: Toss the onion and celery into the pan and sauté for 1-2 minutes, stirring occasionally. Then, add the shiitake mushrooms to the pan and cook until wilted, about 1-2 minutes. Add the green bell pepper to the pan and sauté for 1 minute. At this point, the tofu should be cooked; carefully remove it from the baking tray and transfer to the pan.
  4. Get Saucy: whisk the broth, soy sauce vinegar, sugar, and cornstarch together in a small bowl, until the cornstarch and sugar are dissolved. Pour the sauce over the cooking vegetables and tofu, stirring it into the vegetables until everything is evenly coated. The sauce will thicken as it warms up; cook until everything is warm, or until the vegetables are softened to your liking.
  5. Serve over cooked white rice, or as desired; leftovers will keep in the fridge for up to 5 days, though the tofu will soften once refrigerated.

Notes

  • Tofu: if you do not own a tofu press or would prefer to not press your tofu, swap the extra firm tofu for Nasoya Super Firm Tofu instead.
  • Soy Sauce: use a gluten-free soy sauce or tamari, if you have a gluten intolerance.
  • Black Pepper: you must use freshly ground black pepper here. Pre-ground black pepper does not taste the same and will burn in the oil without adding much flavor. If you do not have a pepper grinder that allows you to grind the pepper coarsely, place the peppercorns in a resealable plastic bag, and cover in a towel. Place on top of a cutting board, then use a hammer to smash the peppercorns until coarsely ground. Alternatively, you can also use a mortar and pestle.
  • Sweetener: as long as the sweetener is dissolved into the marinade before adding to the vegetables, it really doesn’t matter what you use here. Maple syrup or brown sugar would also be great substitutes!

Keywords: black pepper tofu, vegan black pepper chicken, black pepper stir fry, vegan asian recipes, asian stir fry vegan

Find it online: https://frommybowl.com/vegan-black-pepper-tofu/