Black Pepper Tofu
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!
Ingredients
- 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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