Black Pepper Tofu Stir Fry
This vegan black pepper tofu stir fry recipe has all the elements of a winning dish. It’s saucy, spicy, and delicious, not to mention it’s ready to eat in just 30 minutes! Skip the takeout and make this classic Asian-inspired recipe that’s brimming with fresh veggies and umami flavours.
Total Time: Prep Time: 10 Minutes | Cook Time: 30 Minutes
Servings: 4
Total Time: Prep Time: 10 Minutes | Cook Time: 30 Minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the Crispy Tofu:
- 0.25 0.25 (400 g) package Nasoya Extra Firm Tofu, pressed
- 0.25 0.25 Tbsp low sodium soy sauce or tamari
- 0.5 0.5 Tbsp cornstarch (or sub nutritional yeast for more flavour)
- For the Black Pepper Sauce:
- 0.25 0.25 Tbsp neutral-flavored oil, such as peanut or avocado
- 0.5 0.5 tsp coarsely ground black pepper
- 0.75 0.75 garlic cloves, minced
- 0.25 0.25 tsp fresh ginger, finely grated
- 30 30 ml vegan chicken-flavored broth (or sub vegetable)
- 15 15 ml low-sodium tamari or soy sauce
- 0.5 0.5 Tbsp rice wine vinegar (other source 1 tbsp)
- 0.5 0.5 tsp coconut sugar
- 0.25 0.25 Tbsp cornstarch or arrowroot powder
- For the Stir Fry:
- 0.125 0.125 yellow onion, sliced
- 0.5 0.5 celery stalks, cut into thin slices on a bias
- 21.25 21.25 g shiitake mushrooms, thinly sliced
- 0.25 0.25 green bell pepper, cut into thin wedges
- Cooked rice, for serving (Optional)
Method
Bake the Tofu:
- Preheat the oven to 450F and line a baking sheet with parchment paper or a silicone mat.
- While the oven is preheating, slice and prep your produce and tofu. Cut the block of tofu in half, then cut each half into 16 equal cubes.
- Place the tofu into a medium bowl, then drizzle the soy sauce over the tofu. Use a spatula to gently mix the tofu until all of the liquid is absorbed; sprinkle with cornstarch, then gently fold again until the tofu is coated.
- Transfer the tofu to the lined baking sheet, then bake in the top rack of the oven for 20-25 minutes, until golden.
Make the Stir Fry:
- Once you get the tofu in the oven, prep your produce and prepare all the sauce ingredients. Bring a large wok or sauté pan to medium heat, then add in the oil. Once the oil is warm, add the coarsely ground black pepper; fry for 30 seconds, until the pepper is fragrant.
- Add the ginger and garlic to the oil and cook for an additional 60 seconds, until golden and fragrant.
Add the Veggies:
- Toss the onion and celery into the pan and sauté for 1-2 minutes, stirring occasionally.
- Then, add the shiitake mushrooms to the pan and cook until wilted, about 1-2 minutes.
- Add the green bell pepper to the pan and sauté for 1 minute. At this point, the tofu should be cooked; carefully remove it from the baking tray and transfer to the pan.
Get Saucy:
- Whisk the broth, soy sauce vinegar, sugar, and cornstarch together in a small bowl, until the cornstarch and sugar are dissolved. Pour the sauce over the cooking vegetables and tofu, stirring it into the vegetables until everything is evenly coated. The sauce will thicken as it warms up; cook until everything is warm, or until the vegetables are softened to your liking.
Serve over cooked white rice, or as desired; leftovers will keep in the fridge for up to 5 days, though the tofu will soften once refrigerated.
Recipe created in collaboration with Nasoya
Looking for more tofu inspiration?
Here are 21 easy vegan tofu recipe ideas that are anything but bland
