Black Pepper Tofu

This black pepper tofu is protein rich, tasty and a little spicy dish that can be served as a meal or as a side with rice, quinoa or noodles. This is quick and easy to make too. This tofu is phenomenal in flavors.

This tofu is rich in flavors and this protein rich tofu can be made with simple ingredients in your pantry that are not expensive. This is a great one to fit in your weekly meal plan so that it helps in nourishing your family on a budget.

To make this tofu, the following ingredients are required:

Tofu - Extra firm tofu works best. Press the tofu between paper towels to remove extra moisture.

Corn flour - This helps in making a crisp texture for tofu. Do not skip this.

Shallots - Shallots have a sweet flavor when compared to onions and that helps in balancing the heat from black pepper. Onions may add to the heat. I recommend using shallots.

Black pepper - The star of the dish! Black pepper adds heat and tons of flavor. This recipe is meant to be a spicy one. To suit your taste palette, adjust the quantity of black pepper.

Soy sauce - gives the umami flavor.

Ginger and garlic - add flavor.

Fresh red chilies - These add a burst of heat. If you can’t handle the extra heat, skip or can be added in minimum quantity.

Green onions - This adds to the fresh aroma and flavor.

Sugar - balances the heat from the black pepper. I have used organic unbleached sugar. Brown sugar can also be used.

Is this recipe vegan?

My version of black pepper tofu is vegan. Sesame oil lends a depth of flavor to any dish and this dish has perfect asian flavor with the use of sesame oil. The original Yotam Ottolenghi’s version is made with butter and if you prefer that, use butter and it would be equally good too.

What to serve this tofu with?

These black pepper tofu can be served as such for a protein rich meal. I serve them with Vegan Lo Mein Noodles, rice, or fried rice. They give the perfect protein balance to the noodles or rice, and the heat also balances. This quick and easy black pepper tofu is great for weeknight dinner for weekend lunch or dinner. This can also be used to make wraps and tacos too.

How much protein per serving?

This recipe can be served as a side to 4. Each serving would give about 8g of protein when served as a side.

A note about this recipe…..

This recipe was adapted from Yotam Ottolenghi's book Plenty: Vibrant Vegetable Recipes from London's Ottolenghi.  My recipe differs from Ottolenghi's in the reduction of spicy-heat and using sesame oil. Also, I use only one kind of soy sauce, which I normally use for most Asian recipes. This recipe is really spicy for us. If you can take more heat, add one more tablespoon of pepper and a couple more fresh red chilies, just like his recipe. His recipe uses butter. I normally use sesame oil, it gives tons of flavor to Asian recipes. The butter he had used balances the quantity of black pepper he has used. If you are ok with using butter and can handle the heat, go ahead and try. In anyways, you will love this tofu! 

I am also linking this to Blogging Marathon, Sundays on Silverado, What's For Dinner, Happiness is Homemade, and Crafty Creators.

Ingredients

Serves 4

Tofu - 12-oz, pressed to drain the water completely

Corn starch - 1.5 tbsp

Soy sauce - 5 tbsp

Black pepper powder - 1.5 tbsp

Shallots - 6, or 2 cups, sliced

Garlic - 6, minced

Ginger - 1.5, minced

Green onions - 6, chopped to 1-in pieces

Sesame oil - 1/3 cup

Sugar - 2 tsp

Fresh red chilies - 2, finely sliced

Method

Cut the tofu into cubes and toss with corn starch. Heat sesame oil in a cast-iron pan. Fry the tofu pieces in two batches till golden brown flipping the sides once. Drain in a paper towel and set aside. 

In the same pan using the same oil, add the sliced shallots, ginger, garlic, and fresh red chilies. Sauté for 10-12 minutes till they are soft and translucent. 

Add the black pepper, soy sauce, sugar, and mix.

 Add in the tofu and green onions. Stir-fry for 2-3 minutes till well combined and sizzling. 

Serve with rice or noodles.