Inspired by the Black Pepper Chicken at Panda Express, this vegan version features tofu that’s pan fried until perfectly crispy, then tossed in the most addicting peppery and savory sauce. It’s easy to make at home, requiring just a handful of ingredients and less than 30 minutes! Pair it with white rice and you have a meal that’s better than any fast-food takeout!

Black Pepper Tofu

This Black Pepper Tofu is inspired by the Black Pepper Chicken at Panda Express. My vegan version delivers crispy, golden tofu tossed in a savory, peppery sauce that’s ready in under 30 minutes. But beyond the flavor, this dish is a staple in our home because it’s simple and resourceful!

You know those nights when the grocery run is a ways away, and you’re staring at the fridge trying to figure out how to turn a handful of random ingredients into a meal? That’s exactly how this Black Pepper Tofu happened. We had a block of tofu and a bunch of celery that was starting to look a little sad – and if you’re like me, you probably only reach for it when you’re making soup or a classic mirepoix, letting the rest of the stalks wilt in the crisper drawer. Well, this dish is the perfect way to use up those remaining stalks before they go bad! And because we buy our tofu, spices, and soy sauce in bulk, we almost always have the core ingredients for this meal on hand, making it a dish we go back to time and time again!

Why You’ll Love This Black Pepper Tofu

• The Ultimate “BPR Series” Meal: True to our BPR motto, this recipe relies on a minimal, streamlined ingredient list. It proves you don’t need a full pantry or fridge to create restaurant-quality flavors!
• Costco-Friendly & Always On Hand: Since we buy our tofu, spices, and soy sauce in bulk at Costco, the odds are high we have the ingredients to make this dish! No last-minute store runs required!
• Rescue Your Wilted Celery Let’s be honest: we all have that half-used bunch of celery sitting in the crisper wilting away. This is the perfect way to use up those remaining stalks before they go bad!
• Ready in Under 30 Minutes: This meal comes together faster than it would take you to have it delivered. It’s the perfect solution for busy weeknights when you need something fast but flavorful!
• A Dish We Return To Again and Again: Because it’s so easy, cheap, and delicious, this isn’t just a one-off dish. It’s a staple in our weekly rotation that we keep coming back to time and time again! And I have a feeling after you try it once, you will too!

How to Make Black Pepper Tofu

1. Prep and Fry the Tofu:

Place the tofu in a large bowl with the cornstarch, salt, and garlic powder. Toss gently until every cube is thoroughly coated. This coating creates the crispy exterior we’re aiming for. Heat the vegetable oil in a wok or large sauté pan over medium-high heat. You want the oil hot enough to sizzle when tofu touches it, but not smoking. Add tofu to the pan and cook, tossing occasionally, until all sides are golden and crispy, 10 to 15 minutes. Transfer to a paper-lined plate using a slotted spoon. Reduce heat to medium.

2. Saute Aromatics:

In the same pan, add whole peppercorns and toast while stirring for 1 to 2 minutes. Add celery, garlic, and ginger. Cook, stirring often, until celery is slightly softened, 3 to 5 minutes. Add soy sauce, reserved tofu, and fresh cracked black pepper. Stir gently to coat everything evenly.

3. Simmer:

Simmer for 3 for 5 more minutes, tossing to ensure the tofu absorbs the sauce and is heated through.

4. Serve and Enjoy!

Serve immediately over cooked rice (optional) and enjoy your homemade takeout masterpiece!

Tips and FAQs

• Press Your Tofu Properly: Don’t skip pressing! Remove excess moisture by wrapping tofu in paper towels and placing a heavy plate on top for 15 to 20 minutes. This ensures maximum crispiness!
• Cornstarch is Key: Coating the tofu in cornstarch creates a light, crispy exterior that holds the sauce beautifully without getting soggy.
• Toast Your Peppercorns: Freshly toasted whole peppercorns release essential oils that give the dish its signature aroma. Don’t rush this step!
• Don’t Crowd the Pan: Cook tofu in batches if needed. Overcrowding steams instead of fries, resulting in soft, rubbery tofu.
• Serve Immediately: Tofu is at its crispiest right out of the pan. Serve over rice while hot for the best texture.

Can I use firm tofu instead of extra-firm?

Extra-firm works best for holding shape during frying, but firm tofu can work if pressed thoroughly.

Can I make this gluten-free?

Yes! Swap regular soy sauce for tamari or coconut aminos.

How do I store leftovers?

Store in an airtight container for up to 3 days. Reheat in a skillet to restore crispiness.

More 30-Minute Recipes to Try

Your New Go-To Weeknight Dinner is Here!

This Black Pepper Tofu proves that plant-based eating doesn’t mean sacrificing flavor or convenience. With just a handful of ingredients and 30 minutes, you’ve got a meal that rivals any takeout spot (and you made it yourself)!

If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Black Pepper Tofu

Ashley

Inspired by the Black Pepper Chicken at Panda Express, this vegan version features tofu that’s pan fried until perfectly crisp, then tossed in the most addicting peppery and savory sauce. It’s easy to make at home, requiring just a handful of ingredients and less than 30 minutes! Pair it with white rice and you have a meal that’s better than any fast-food takeout!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

10 minutes mins

Total Time 25 minutes mins

Course Lunch/Dinner, Main, Main Course

Servings 4

Ingredients

  

1x2x3x

• 1 (16-ounce) block extra-firm tofu, pressed and cut into 1”- inch cubes
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 3 tablespoons vegetable oil
• 2 teaspoons whole peppercorns
• 4 large stalks celery, sliced on a bias
• 1 medium white onion, diced
• 10 cloves fresh minced garlic
• 1 tablespoon fresh minced ginger
• ½ cup low-sodium soy sauce
• 1 teaspoon fresh cracked black pepper
• Cooked rice, for serving, optional

Instructions

 

• Place the tofu in a large bowl with the cornstarch, salt, and garlic powder. Toss to combine until the tofu is thoroughly coated.
• Meanwhile, heat the oil in a wok or large sauté pan over medium-high heat.
• Once the oil is hot, add the tofu to the pan and cook, tossing occasionally, until all sides are golden and crispy, 10 to 15 minutes. Using a slotted spoon, transfer the tofu to a paper-lined plate. Reduce the heat to medium.
• In the same pan, add the peppercorns and toast while stirring for 1 to 2 minutes.
• Add the celery, onion, garlic, and ginger and continue to cook, stirring often, until the celery is just slightly softened, 3 to 5 minutes.
• Next, add the soy, reserved tofu, and fresh ground pepper, and stir to coat.
• Simmer for 3 to 5 more minutes, tossing to ensure the tofu is thoroughly coated.
• Serve immediately over cooked rice (optional) and enjoy!

Video

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