Name: Black Pepper Tofu
Prep time: 25 min
Cook time: 30 min
Total time: 85 min
Ingredients: 14.5 ounces extra-firm tofu (1 block); 1 tablespoons olive oil; 1 tablespoon cornstarch; 1/4 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 cup low sodium soy sauce (or tamari for gluten free); 3 teaspoons coarse ground black pepper; 1/3 cup agave (or pure maple syrup, brown sugar); 1/4 cup seasoned rice vinegar; 2 tablespoons water; 1 tablespoon cornstarch; 1 tablespoon olive oil; 1 small red onion, sliced; 1 red or green bell pepper, seeded and sliced; 2 ribs celery, sliced (optional); 5 cloves garlic, minced; 2 teaspoons fresh grated ginger

Black Pepper Tofu features a sweet and peppery sauce that you won’t be able to get enough of! It’s easy to make at home, and the tofu is ripped then baked until crispy. Throw in some crisp bell peppers, onions and celery, you’ll think you ordered take-out from your favorite restaurant!

close up of cooked tofu and peppers with pepper all over

Totally crave-worthy, this Black Pepper Tofu resembles the popular take-out dish you know and love. Just like the restaurant favorite Chinese black pepper chicken, but for this vegan recipe we will first press the tofu, then gently rip it into chunks, coat with a mix of olive oil, cornstarch and a few simple seasonings and bake until crispy.

I use the same method of ripping tofu (instead of slicing it into uniform squares) in my Vegan Butter Chicken, General Tso’s Tofu and Vegan Chicken Nuggets. Ripping gives tofu a wonderful texture and makes it look and feel a bit like chicken.

Once the tofu is done baking, simply stir it into the vegetables and add the intensely flavored black pepper sauce, and you’re ready to eat! There is plenty of spicy sauce so make sure to serve over rice.

white bowl with black pepper tofu and peppers, grey/black background and towel

How to make Black Pepper Tofu

Find the complete recipe with measurements below in the recipe card.

Press the tofu first for about 30 minutes. TIME SAVING TIP – On the weekend or when you have time, press several blocks of tofu at a time. Place in large ziplock bags or glass containers and store in the refrigerator for the week. When dinnertime rolls around, you will be ready to go!

Next, slice the tofu into 4-6 slices, then rip into bite sized pieces with your fingers. Place in a large bowl, add olive oil, cornstarch and seasonings and stir gently to coat. Transfer tofu to a parchment lined pan and bake for 25-30 minutes until crisp on the outside.

tofu in chunks with seasoning on parchment lined pan

While the tofu bakes, whisk the sauce ingredients in a medium bowl. Set aside.

brown sauce with bubbles in a glass bowl

In a large skillet, cook the onions, bell peppers and celery until crisp-tender. Add the garlic and ginger and cook for 1 more minute.

When the tofu finishes baking, add to the skillet.

golden cooked tofu added to pan with peppers and onions

Stir the sauce one last time before pouring over the tofu and vegetables. Stir and cook for a minute or so until the sauce has thickened. Remove from heat and serve over rice.

looking down on a pan full of tofu and peppers

Frequently asked questions

Can I use different vegetables? Yes! My family doesn’t care for bell peppers, so I like to swap them for a mixture of asparagus, broccoli, zucchini or carrots. Or double the tofu and leave out all the veggies, serving steamed broccoli on the side.
Can I use a different protein? Sure you can. Try using my Vegan Chicken, tempeh or even chickpeas (I’d use two cans, drained and rinsed, no need to bake, just throw them in with the vegetables and sauce).
How long will the leftovers last? This dish saves well in a covered container in the refrigerator for 3-4 days. It’s perfect for meal prep, and can easily be doubled.

pan full of black pepper tofu with peppers, onions and a lot of sauce

Want more take-out favorites featuring tofu?

cooked sweet and sour tofu, pineapple, and peppers in a white bowl with rice and chop sticks. — Sweet and Sour Tofu

brown saucy tofu on a grey plate with white rice and broccoli — Sweet and Sour Tofu

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