Why You’ll Love This Recipe
This Black Pepper Tofu Stir Fry is a flavorful, savory, and satisfying dish that’s perfect for a quick weeknight dinner. The tofu ribbons are tender yet firm, infused with a rich black pepper and soy sauce marinade, then baked to golden perfection. The stir fry sauce adds a sweet, tangy, and spicy kick, perfectly complementing the sautéed veggies. Topped with fresh garnishes like scallions, cilantro, and sesame seeds, this stir fry is bursting with bold flavors and textures. It’s a tasty, plant-based dish that’s easy to make and sure to impress!
Ingredients
For the Tofu:
- 14 oz block super firm tofu (no pressing required)
- 2 Tbsp shoyu (soy sauce)
- 1 Tbsp olive oil + extra for drizzling
- 1 tsp freshly cracked black pepper
- Pinch of salt flakes
For the Stir Fry Sauce:
- ¼ cup water
- 3 Tbsp shoyu (soy sauce)
- 2 Tbsp maple syrup
- 1 lime, juiced
- 1 garlic clove, grated
- 1 tsp freshly cracked black pepper (plus more to taste)
- 1 tsp sriracha (or more for extra heat)
- 2 tsp cornstarch
For the Stir Fry Veggies:
- ½ red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow or green bell pepper, sliced
For Garnish:
- Scallions, chopped
- Fresh cilantro, chopped
- Sesame seeds
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Tofu:
- Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- Remove the tofu from its package and pat dry with paper towels.
- Cut the tofu in half lengthwise to create two thinner pieces, then use a potato peeler or mandoline slicer to slice the tofu into ribbons. Some smaller pieces may fall off—this is totally fine.
- In a bowl, toss the tofu ribbons with 2 Tbsp shoyu, 1 Tbsp olive oil, 1 tsp freshly cracked black pepper, and a pinch of salt flakes. Mix well to coat evenly.
- Transfer the tofu ribbons to the prepared baking sheet and spread them out in a single layer (it’s okay if some overlap). Drizzle with a little extra olive oil and sprinkle with salt.
- Bake in the preheated oven for 18-20 minutes, or until the tofu is lightly golden (it should not be crispy yet).
Prepare the Stir Fry Sauce:
- While the tofu bakes, whisk together all of the stir fry sauce ingredients in a small bowl: water, shoyu, maple syrup, lime juice, grated garlic, black pepper, sriracha, and cornstarch.
- Set aside the sauce to thicken once added to the pan.
Stir Fry the Veggies:
- Preheat a large cast iron skillet or wok over medium-high heat and drizzle with olive oil.
- Add the sliced onion and bell peppers to the skillet. Stir fry for about 5 minutes, or until they start to soften and get a bit of color on them.
- Once the veggies are tender and caramelized, add the stir fry sauce to the pan and bring to a simmer. Cook for a few minutes until the sauce thickens.
Assemble the Stir Fry:
- Once the tofu is done baking, remove it from the oven and add the tofu ribbons to the skillet with the stir-fried veggies and sauce.
- Toss everything together gently to coat the tofu and veggies in the sauce.
Serve:
- Transfer the stir fry to serving plates and garnish with chopped scallions, cilantro, and sesame seeds.
- Serve hot, and enjoy!
Servings and Timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 45 minutes
Variations
- Extra Vegetables: Add other vegetables like broccoli, carrots, or snap peas for more color and crunch.
- Spicy Tofu: Add more sriracha to the stir fry sauce if you prefer a spicier kick.
- Tofu Crispy Option: If you prefer your tofu crispy, cook it for a few more minutes or pan-fry it after baking.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat, or in the microwave for 1-2 minutes, until heated through.
FAQs
1. Can I use a different type of tofu?
Yes, you can use regular firm tofu, but it will need to be pressed to remove excess moisture. Super firm tofu is ideal for this recipe as it holds its shape better.
2. Can I make this stir fry gluten-free?
Yes, use gluten-free tamari instead of shoyu to make this dish gluten-free.
3. Can I use a different oil for cooking?
Yes, you can use any cooking oil with a high smoke point, such as avocado oil or sesame oil, for stir frying.
4. How can I make the tofu extra crispy?
After baking, you can toss the tofu ribbons in a bit of cornstarch before cooking them for a crispier texture, or pan-fry them until golden.
5. Can I add a protein to this dish?
Yes, feel free to add other proteins such as tempeh, edamame, or seitan for more substance in the stir fry.
6. Can I make this dish ahead of time?
Yes, you can prepare the tofu and veggies ahead of time and store them separately in the fridge. Just combine them with the sauce when ready to eat.
7. What can I serve this stir fry with?
Serve this stir fry over steamed rice, noodles, or quinoa for a complete meal.
8. Can I make this stir fry spicier?
Absolutely! Add extra sriracha or red pepper flakes to adjust the heat level to your taste.
9. Can I make this dish oil-free?
Yes, you can skip the oil and use vegetable broth or water for stir frying to keep it oil-free.
10. How can I make the sauce thicker?
If you prefer a thicker sauce, mix a little more cornstarch with water and add it to the stir fry as it simmers.
Conclusion
This Black Pepper Tofu Stir Fry is the perfect blend of savory, spicy, and slightly sweet, with a satisfying combination of tofu and vegetables. Whether you’re enjoying it as a weeknight dinner or serving it at a gathering, this dish is sure to become a favorite. Simple, healthy, and full of flavor—what more could you ask for in a stir fry? Enjoy!
Print
Black Pepper Tofu Stir Fry Recipe
- Total Time: 45 minutes
- Yield: 4 servings
Description
This Black Pepper Tofu Stir Fry is a savory, spicy, and satisfying dish featuring tender tofu ribbons baked to golden perfection, sautéed veggies, and a flavorful stir fry sauce. It’s easy to make, plant-based, and bursting with bold flavors that make it perfect for any meal.
Ingredients
14 oz block super firm tofu (no pressing required)
2 Tbsp shoyu (soy sauce)
1 Tbsp olive oil + extra for drizzling
1 tsp freshly cracked black pepper
Pinch of salt flakes
¼ cup water
3 Tbsp shoyu (soy sauce)
2 Tbsp maple syrup
1 lime, juiced
1 garlic clove, grated
1 tsp freshly cracked black pepper (plus more to taste)
1 tsp sriracha (or more for extra heat)
2 tsp cornstarch
½ red onion, sliced
1 red bell pepper, sliced
1 yellow or green bell pepper, sliced
Scallions, chopped
Fresh cilantro, chopped
Sesame seeds
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Slice tofu into ribbons and toss with shoyu, olive oil, black pepper, and a pinch of salt. Spread on the baking sheet and bake for 18-20 minutes, or until golden.
- In a bowl, whisk together water, shoyu, maple syrup, lime juice, garlic, black pepper, sriracha, and cornstarch. Set aside.
- Heat a cast-iron skillet or wok over medium-high heat with olive oil. Stir-fry the onion and bell peppers for 5 minutes until softened and slightly caramelized.
- Add the stir fry sauce to the pan and bring to a simmer. Cook for a few minutes until the sauce thickens.
- Once tofu is baked, add it to the skillet and toss gently to coat with the veggies and sauce.
- Transfer to serving plates and garnish with chopped scallions, cilantro, and sesame seeds. Serve hot and enjoy!
Notes
- Extra Vegetables: Add broccoli, carrots, or snap peas for more crunch.
- Spicy Tofu: Add more sriracha for a spicier kick.
- Crispy Tofu: Toss tofu in cornstarch before baking or pan-fry after baking for a crispier texture.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Stir-frying, Baking
- Cuisine: Asian, Plant-Based
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 0 mg
