Crispy Black Pepper Tofu (Printable Version)

Golden crispy tofu with green beans in a bold peppery sauce, ready in 35 minutes.

# What You 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 (use tamari for gluten-free)
05 - 1 tbsp black pepper, freshly ground
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 ginger, grated

→ For Frying & Garnish

11 - 3 tbsp neutral oil (vegetable or canola oil)
12 - 1 tsp toasted sesame seeds
13 - 2 scallions, sliced

# How-To Steps:

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 the 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 well combined.
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 the sauce thickens slightly.
07 - Garnish with toasted sesame seeds and sliced scallions if desired. Serve hot alongside rice or noodles.

# Helpful Tips:

01 -
  • The black pepper sauce hits that savory-sweet-spicy trifecta that makes you keep going back for another bite even when you are full
  • Everything cooks in one pan so cleanup is basically just washing a wok and a bowl
02 -
  • Crowding the pan is the number one reason tofu turns out soft instead of crispy so cook in two batches if your wok feels cramped
  • The sauce thickens on its own from the cornstarch residue on the tofu so do not add any additional thickener
03 -
  • Let the wok get properly hot before adding oil because a cold pan guarantees soggy tofu every single time
  • Grind the black pepper coarse rather than fine because the larger flecks give the sauce more texture and presence

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