Vegan Black Pepper Tofu

This vegan Black Pepper Tofu recipe is a delicious tofu stir fry with crunchy red bell peppers and red onion smothered in a sweet, peppery sauce. Serve it over brown or white rice for an easy weeknight meal that’s healthier and way better than takeout! 

I’m convinced the people who don’t like tofu simply don’t know how to cook tofu. Get ready to blow their minds! 

Spicy foods are my weakness, and after making this Cajun Blackened Tofu Sandwich, the only logical solution seemed to be this black pepper tofu.

There are several other tofu recipes on my site, but none compare to this dish. Get ready to be amazed! This black pepper tofu recipe is a copycat version of the popular take-out black pepper chicken.

Tofu cubes are lightly tossed in cornstarch and baked until crispy. Once the tofu is finished baking, it’s added to a pan with some healthy sautéed veggies and this is where things get really wild.

Everything gets smothered in the black pepper sauce. It’s an intensely flavorful sauce that’s slightly sweet and sticky, extremely spicy, and guaranteed to rock the taste buds.

Finally, it’s served over rice and garnished with some shredded carrots and chopped green onion for freshness and color. (pardon me while I drool 🤤)

This is a great recipe for a quick, easy, and healthy weeknight dinner. It’s filling and sure to quickly become a family favorite!

In This Post

• Ingredients you’ll need
• How to make this vegan Black Pepper Tofu recipe
• What’s the best way to press tofu?
• Substitutions
• Black Pepper Tofu variations
• Storage
• Top tips
• My favorite tofu recipes
• Vegan Black Pepper Tofu
• 💬 Community

Ingredients you’ll need

Simple ingredients come together to create this extremely delicious dish. The combination of umami flavors and the meaty texture of the tofu is absolutely mind-blowing! 

• Soy sauce: It’s best to use low-sodium soy sauce.
• Maple syrup: The sweetness of the maple syrup balances out the spiciness of the black pepper.
• Black pepper: You can use whole peppercorns and a spice grinder to make your own crushed black pepper. But I buy it already crushed because it’s easy and accessible. 
• Ginger: I prefer dried ginger over fresh ginger for simplicity. If using fresh ginger, double the amount.
• Tofu: Extra firm tofu works best for this recipe, but you can use regular firm or super firm tofu.
• Cornstarch: For coating the tofu pieces, they will develop a thin crust as they bake.  
• Bell peppers: Red or green bell pepper are both acceptable. I prefer red simply for the color and presentation.
• Red onion: This is my preference, but you can use whatever type of onion you prefer or simply leave it out. 
• Garlic cloves: You can use either minced or sliced garlic. 

See the recipe card down below for specific amounts and instructions.

How to make this vegan Black Pepper Tofu recipe

You can have this dish on the table in 30 minutes! If this is your first time cooking with tofu, prepare to be amazed. My only suggestion would be to go easy on the pepper at first if you’re sensitive to spicy things. 

1. Start by making the black pepper sauce. In a small bowl, combine the soy sauce, maple syrup, crushed black pepper, and ginger. Whisk until everything is well combined and set aside.
2. Preheat your oven to 400˚F and start preparing the tofu by cutting it into 1″ cubes.
3. Add the tofu cubes to a medium bowl and toss with the cornstarch until the tofu is evenly coated.
4. Transfer tofu to a lined baking tray with parchment paper and evenly spread the tofu. Bake for 25-30 minutes until it starts to brown and crisp up. Remove from the oven and set aside.
5. Preheat a non-stick frying pan or cast iron skillet over medium-high heat. Add the onion, bell pepper, and garlic and cook for 3-4 minutes. 
6. Add the crispy tofu to the pan with the sautéed vegetables, pour in the black pepper sauce, and stir until all of the tofu pieces are fully covered. Cook for 1-2 minutes while consistently stirring. The sauce will slightly thicken as it cooks. 
7. Serve over brown rice and garnish with shredded carrots and chopped green onions.

Hint: You can air fry the tofu at 400˚F for 10-15 minutes. Cooking time will ultimately depend on the type of air fryer.

What’s the best way to press tofu?

Pressing the tofu isn’t necessary for this recipe, but it does help the tofu to get crispy as it bakes. The easiest way is to use a tofu press, but if you don’t have one, have no fear. Here’s how you do it: simply wrap the whole block of tofu in paper towels

1. Drain and wrap: Remove the tofu from its packaging and drain any excess liquid. Wrap the tofu in a few layers of paper towels or a clean dish towel.
2. Press: Place the wrapped tofu on a plate or cutting board. Then, top it with a heavy object, like a cast iron skillet with cans inside. You can also sandwich the tofu between plates or cutting boards. Press down gently, being careful not to break the tofu, and let it sit for at least 10-15 minutes.
3. Remove the weight: Unwrap the tofu, cut it into your desired shape, and use it in recipes. You can also freeze it for a chewier texture.

Substitutions

Here are a few suggestions for substitutions if you have different tastes or dietary needs.

• Onions – feel free to use another type, like white onion or spring onions.
• Soy sauce – there are many different kinds of soy sauce, but I recommend low-sodium soy sauce. To make this dish gluten-free, use low-sodium tamari sauce. You can find these at most local grocery stores or any Asian market.
• Spice – this is a very spicy recipe. If you’re sensitive to spice cut the amount of black pepper by half at first. You can also eliminate the pepper and use a tablespoon of seasoned rice vinegar.

Black Pepper Tofu variations

I think this tofu dish is perfect as is, but try using some of these different options. It’ll help you get creative and change things up a bit to suit your taste.

• Spicy – if you really like spicy food you can add a dash of red pepper flakes or thinly sliced chili peppers.
• Vegetables – mix it up with different veggies. Broccoli, asparagus, fresh green beans, carrots, and bok choy are some of my favorites.   
• Protein – tempeh, seitan, or extra veggies can be used in place of the tofu.

Storage

Leftover black pepper tofu can be stored in an airtight container in the refrigerator for 4-5 days. When you’re ready to enjoy it, reheat it in the microwave.

My favorite tofu recipes

Looking for more delicious tofu recipes? Try these: