Black Pepper Tofu Recipe

Name: Black Pepper Tofu Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds firm tofu, cut into large (1-inch square) cubes and well-dried with paper towels; Cornstarch to dust the tofu; 3 tablespoons neutral oil; 4 tablespoons butter; 8-12 shallots (12 ounces in total), thinly sliced; 4 fresh red chiles, thinly sliced, or less to taste; 12 cloves garlic, roughly chopped; 3 tablespoons chopped fresh ginger; 3 tablespoons sweet soy sauce (kecap manis); 3 tablespoons light soy sauce; 4 tablespoons dark soy sauce; 2 tablespoons sugar; 2 tablespoons coarsely crushed black peppercorns (use a mortar and pestle or a spice grinder); 16 small and thin green onions, sliced or shredded; Cooked white rice for serving

Servings: persons

1 3/4 pounds firm tofu, cut into large (1-inch square) cubes and well-dried with paper towels
Cornstarch to dust the tofu
3 tablespoons neutral oil
4 tablespoons butter
8-12 shallots (12 ounces in total), thinly sliced
4 fresh red chiles, thinly sliced, or less to taste
12 cloves garlic, roughly chopped
3 tablespoons chopped fresh ginger
3 tablespoons sweet soy sauce (kecap manis)
3 tablespoons light soy sauce
4 tablespoons dark soy sauce
2 tablespoons sugar
2 tablespoons coarsely crushed black peppercorns (use a mortar and pestle or a spice grinder)
16 small and thin green onions, sliced or shredded
Cooked white rice for serving

1
In a large bowl, spinkle the tofu with the cornstarch and toss well to lightly coat.
2
Heat the oil a large (12-inch) skillet over medium-high heat until almost smoking. Add the cubes of tofu and cook, turning the pieces occasionally, until golden and crisp all over. Transfer to a sheet pan lines with paper towels and set aside.
3
Wipe out the skillet with a paper towl and add 3 tablespoons of the butter. Heat the skillet over medium until the foam subsides, then add the shallots, shiles, garlic, and ginger. Cook, stirring often, until completely soft.
4
Add the soy sauces to the skillet, along with the sugar and peppercorns. Stir until the sugar is dissolved, then add the tofu back to the skillet and stir to coat it well. Taste for a balance of sweet and spicy, adding sugar or more peppercorns as needed (keep in mind the sauce is meant to be very intense and may well be salty).
5
Add the remaining tablespoon of butter and turn off the heat. Stir well until the butter is just melted into the sauce (it should make it somewhat shiny). Add the scallions and stir, then serve with white rice.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 3/4 pounds firm tofu, cut into large (1-inch square) cubes and well-dried with paper towels, Cornstarch to dust the tofu, 3 tablespoons neutral oil, 4 tablespoons butter, and more.

Yes, Black Pepper Tofu Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!