Crispy Black Pepper Tofu (Printable Version)

Golden crispy tofu and green beans in a bold peppery sauce, ready in 35 minutes.

# What You'll Need:

→ Protein & Vegetables

01 - 14 oz firm tofu, pressed and cubed
02 - 10 oz green beans, trimmed
03 - 2 tbsp cornstarch

→ Sauce

04 - 3 tbsp soy sauce
05 - 1 tbsp freshly ground black pepper
06 - 1 tbsp maple syrup or agave nectar
07 - 1 tbsp rice vinegar
08 - 1 tbsp sesame oil
09 - 2 garlic cloves, minced
10 - 1-inch fresh ginger, grated

→ For Frying & Garnish

11 - 3 tbsp neutral oil (vegetable or canola)
12 - 1 tsp toasted sesame seeds
13 - 2 scallions, sliced

# Directions:

01 - Press tofu for at least 10 minutes to remove excess moisture, then cut into bite-sized cubes.
02 - Toss tofu cubes with cornstarch until evenly coated on all sides.
03 - Heat 2 tbsp oil in a large skillet or wok over medium-high heat. Add tofu cubes in a single layer and fry until golden and crispy on all sides, about 8 to 10 minutes. Remove and set aside.
04 - Add remaining 1 tbsp oil to the pan. Sauté green beans for 3 to 5 minutes until bright green and slightly tender but still crisp.
05 - In a small bowl, whisk together soy sauce, black pepper, maple syrup, rice vinegar, sesame oil, garlic, and ginger until well combined.
06 - Return tofu to the pan with green beans. Pour in the sauce and toss to coat everything evenly. Stir-fry for 1 to 2 minutes until heated through and sauce thickens slightly.
07 - Garnish with toasted sesame seeds and sliced scallions. Serve hot alongside steamed rice or noodles.

# Expert Advice:

01 -
  • The cornstarch crust on the tofu creates a shatteringly crisp exterior that holds up against the sauce instead of going soggy
  • The whole thing comes together in 35 minutes with almost zero prep beyond pressing the tofu
  • That cracked black pepper heat sneaks up on you in the best way, making it impossible to stop eating
02 -
  • Do not stir the tofu constantly while frying because it needs sustained contact with the hot pan surface to develop that crust
  • If the sauce seems too thin at the end, keep tossing over heat for another minute and the cornstarch residue will thicken it naturally
03 -
  • If you want extra heat, add a pinch of red chili flakes to the sauce and let it sit for a few minutes before using so the heat blooms
  • Use tamari instead of regular soy sauce to keep the entire dish gluten-free without losing any flavor

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