Crispy Black Pepper Tofu (Printable)
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 piece fresh ginger, grated
→ For Frying & Garnish
11 - 3 tbsp neutral oil, such as vegetable or canola
12 - 1 tsp toasted sesame seeds
13 - 2 scallions, thinly sliced
# How to Make It:
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 smooth.
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 rice or noodles.
# Expert Hacks:
01 -
- The cornstarch crust on the tofu gives you that takeout crunch without deep frying
- The sauce hits savory, sweet, and peppery all at once so every bite feels layered
02 -
- Do not stir the tofu constantly while frying or it will never develop that crust you want
- Crowding the pan drops the oil temperature and turns everything soggy so work in batches if needed
03 -
- Use a cast iron skillet if you have one because it holds heat better than nonstick for getting that deep golden color
- Let the finished dish sit for just one minute off heat before serving so the sauce can cling to the tofu instead of pooling at the bottom