Black Pepper Tofu (VIDEO)
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My crispy Black Pepper Tofu is for those who love the flavors of Black Pepper Chicken or Black Pepper Beef but want to use tofu as the main protein! The tofu is dredged and fried until crispy, and then tossed in the delicious Black Pepper sauce! The tofu is shatteringly crispy on the outside but melts in your mouth on the inside – it’s seriously so good!
Watch the Black Pepper Tofu Recipe Video!
A Note from CJ
Black Pepper Tofu is so good!
I have two key tips for the tofu – 1. You must press as much liquid out of the tofu as possible, as the tofu will be dredged and fried. Moisture will make the tofu soggy! 2. I recommend tearing the tofu by hand, instead of cutting it with a knife – the torn edges will be more uneven, which will result in more texture when dredged and fried. (It’s okay if you want to use a knife instead!)
If you want to make more tofu dishes, try Spicy Honey Garlic Tofu, Korean Braised Tofu, Chinese Silken Tofu, Mapo Tofu, Salt and Pepper Tofu, or Air Fryer Tofu!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- firm tofu – you must use firm tofu for this recipe – soft tofu will crumble when fried.
- potato starch and cornstarch – when testing this recipe, I tried three versions – one with just potato starch, one with just cornstarch, and a third with a combination of the two. Using both potato and cornstarch resulted in a crispy, light batter that was a standout! However, if you only have one or the other, that will work as well.
- oyster sauce – if you’re looking for a vegan option, Lee Kum Kee makes a great one with mushrooms.
- Shaoxing wine – if you can’t use Shaoxing wine, you can substitute with sherry, mirin, or even chicken stock.
- beef stock – this is for the black pepper sauce – if you don’t have it, you can also use water.
- msg – I like to use msg in moderation as an optional flavor enhancer.
How to Make Crispy Black Pepper Tofu
Press, Break, and Season Tofu Pieces – Using paper or kitchen towels, press and drain the tofu to remove any excess moisture. Break the tofu into 1-inch pieces and place them in a bowl. Season the tofu with soy sauce, white pepper and sesame oil, then mix until combined and the tofu has absorbed the seasonings. Add the potato and corn starch to the tofu pieces and mix until well coated.
Mix Sauce and Fry Tofu Pieces – In a small bowl, mix oyster sauce, Shaoxing wine, light and dark soy sauce, black pepper, sugar, stock, msg, and cornstarch. In a large pan or wok, heat the neutral oil over medium high heat to 400F. Add the half of the tofu pieces and fry for 3-5 minutes, flipping occasionally until all sides of the tofu pieces are crispy. Remove the tofu to a paper towel lined plate and repeat the frying process with the remaining tofu pieces. Turn off the heat. Strain the tofu from the oil to a paper towel lined plate to drain. Remove all but 2 tbsp of oil from the pan.
Stir-Fry Aromatics, Vegetables, and Add Tofu & Sauce – Heat the pan over medium high heat. Add the garlic and ginger and stir fry for 15 seconds until fragrant. Combine the celery and onion and stir fry for 1-2 minutes until the vegetables are slightly browned. Stir in the sauce, stirring to combine until the tofu and vegetables are coated and the sauce is thick enough to coat the back of a spoon, about 1-2 minutes. Serve the tofu over white rice and enjoy!
PRO TIPS
CJ’s Storage Tips
While this dish is best enjoyed fresh, store any leftover Black Pepper Tofu in an airtight container in the refrigerator for up to 3-4 days. The tofu will soften as it sits – this is normal! Reheat until warmed through in the microwave.
If you tried this Black Pepper Tofu Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Black Pepper Tofu (VIDEO)
Video
Equipment
Ingredients
- 1 lb firm tofu
- 2 tbsp soy sauce
- ½ tsp white pepper
- ½ tablespoon sesame oil
- 1/2 cup potato starch
- 1/2 cup cornstarch
Black Pepper Sauce
- 2 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- ½ tbsp black pepper, coarsely ground
- 1 tsp sugar
- 1/2 cup beef stock
- ¼ tsp msg
- ½ tbsp cornstarch
Other Ingredients
- ½ cup neutral oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 stalks celery, cut at an angle into ½ slices
- 1 small onion, sliced
Instructions
- Using paper or kitchen towels, press and drain the tofu to remove any excess moisture. Break the tofu into 1-inch pieces and place them in a bowl.
- Season the tofu with soy sauce, white pepper and sesame oil, then mix until combined and the tofu has absorbed the seasonings. Add the potato and corn starch to the tofu pieces and mix until well coated.
- In a small bowl, mix oyster sauce, Shaoxing wine, light and dark soy sauce, black pepper, sugar, stock, msg, and cornstarch.
- In a large pan or wok, heat the neutral oil over medium high heat to 400F. Add the half of the tofu pieces and fry for 3-5 minutes, flipping occasionally until all sides of the tofu pieces are crispy. Remove the tofu to a paper towel lined plate and repeat the frying process with the remaining tofu pieces. Turn off the heat. Strain the tofu from the oil to a paper towel lined plate to drain. Remove all but 2 tbsp of oil from the pan.
- Heat the pan over medium high heat. Add the garlic and ginger and stir fry for 15 seconds until fragrant. Add the celery and onion and stir fry for 1-2 minutes until the vegetables are slightly browned. Add the tofu and sauce, stirring to combine until the tofu and vegetables are coated and the sauce is thick enough to coat the back of a spoon, about 1-2 minutes.
- Serve the tofu over white rice and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
