Black Pepper Tofu

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Black Pepper Tofu


A healthier alternative to Chinese takeout, this black pepper tofu is an all-vegetarian delight reminiscent of modern stir-fry.


Vegetable oil (or other oil for frying)
1 1⁄4 pounds firm tofu (may substitute chicken), cubed
Cornstarch (to dust the tofu)
2 shallots, diced
6 red chilis, diced (may substitute canned green chili)
8 cloves garlic, diced
3 tablespoons ginger
8 tablespoons soy sauce
1 1⁄2 tablespoons sugar
5 tablespoons black pepper, crushed
12 green onions, sliced


  1. Fill a large frying pan with roughly 1/4 inch of oil and heat.
  2. Dust the tofu lightly with cornstarch; then add to the hot oil. Fry, turning the tofu until golden all over. Remove the tofu and sediment from the pan.
  3. In the same pan, add more oil if necessary; then add the shallots, chilis, garlic and ginger. Sauté on medium-low heat for 15 minutes, stirring occasionally until shiny and soft.
  4. Add in the soy sauce and sugar and stir; then add the black pepper. Add in the tofu and green onions; stir and let warm back up. Serve with steamed or fried rice.