🌶️ Vegan Black Pepper Tofu

Ingredients

For the tofu:

• 14 oz (400g) extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 2 tbsp soy sauce (use tamari for gluten-free)
• 2 tbsp neutral oil (canola, sunflower, or avocado)

For the sauce:

• 2 tbsp soy sauce
• 1 tbsp dark soy sauce (for deeper color & flavor — optional)
• 1 tbsp maple syrup or any low-GI sweetener
• 1 tbsp rice vinegar or lime juice
• 1 tsp toasted sesame oil
• 2 tsp freshly cracked black pepper (adjust for spice level)
• 1 tsp chili flakes or fresh chopped red chili (optional, for heat)

For stir-frying:

• 1 tbsp oil
• 4 garlic cloves, minced
• 1-inch piece ginger, finely grated
• 1 small onion, sliced
• 2 green onions, chopped (plus more for garnish)

Instructions

1. Prep the tofu:
   • Press tofu for 15–20 minutes to remove excess moisture.
   • Cut into cubes, toss with cornstarch and soy sauce.
   • Heat oil in a pan and fry tofu on all sides until golden and crispy. Remove and set aside.
2. Make the sauce:
   • In a small bowl, whisk together soy sauce, dark soy (if using), maple syrup, rice vinegar, sesame oil, and black pepper.
3. Cook the aromatics:
   • In the same pan, heat 1 tbsp oil.
   • Add garlic, ginger, onion, and chili. Sauté until fragrant (about 1–2 minutes).
4. Combine:
   • Return tofu to the pan.
   • Pour the sauce over and toss well to coat.
   • Let it cook for 2–3 minutes until the sauce thickens and sticks to the tofu.
5. Finish:
   • Add chopped green onions. Toss lightly and remove from heat.

Serve With

🍚 Steamed jasmine or brown rice
🥦 Stir-fried vegetables or bok choy
🥢 Garnish with extra scallions or sesame seeds

Nutrition (per serving)

💡 Tips

• For extra crispiness, air-fry the tofu instead of pan-frying.
• Add bell peppers or mushrooms for extra texture.
• Make it low-sodium by using reduced-salt soy sauce.