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Black Pepper Tofu

Crispy tofu coated in a peppery sauce served over your rice.. I mean, what's not to love?

My favourite way to balance out the peppery sauce in this dish, is by serving it with a simple, fresh & bright cucumber salad! You can find my super easy cucumber salad recipe in my Spicy Sesame Lamb & Noodle Bowl post!

Black pepper tofu with white rice and cucumber salad

Black Pepper Tofu

Serves 4

What you'll need:

1 block extra firm tofu, cut into 1 1/2 inch cubes

1 tbsp all purpose flour

3 tbsp grapeseed, avocado or canola oil, divided 2+1

1 small onion, thinly sliced

5 cloves of garlic, thinly sliced

1 tbsp fresh ginger

1/4 tsp chili flakes (optional)

2 tbsp butter or vegan butter

4 scallions, thinly sliced

2 cups small broccoli florets (or any other vegetable you want!), fresh or frozen

Cooked rice, to serve

Toasted sesame seeds, for garnish

Black Pepper Sauce

1/4 cup low sodium soy sauce or tamari

1/4 cup brown sugar

3 tbsp water

2 tbsp oyster sauce

2-3 tbsp ground black pepper


Toss the cubed tofu with 1 tbsp all purpose flour. Heat 2 tbsp oil in a large non-stick skillet over medium high heat. Once the oil is hot add the cubed tofu to the pan and brown on all sides (about 2 minutes each side).

While the tofu is browning, whisk together the sauce ingredients: 1/4 cup soy sauce, 1/4 cup brown sugar, 3 tbsp water, 2 tbsp oyster sauce and 2-3 tbsp of black pepper in medium bowl, set aside.

Transfer the crispy tofu to a paper towel lined plate and set aside. Wipe any residue from the skillet with a dry paper towel. Put the pan back on the stove over medium heat and add the remaining 1 tbsp of oil. Add the thinly sliced onion to the pan and cook until very soft (about 5 minutes). You don't want the onion to brown in this step, just soften, so if the onion begins to be brown turn down the heat! Once the onion is very soft add the 5 thinly sliced garlic cloves, 1 tbsp of chopped ginger and 1/4 tsp chili flakes, if using. Cook for 2 minutes and then add 2 tbsp butter to the pan along with 2 cups of broccoli or other vegetable of choice (just make sure they are cut small so it cooks quickly!). Once the butter melts add the sauce mixture to the pan and bring to a simmer. Once simmering add the tofu back to the pan along with the 4 thinly sliced scallions. Stir to combine and cook until everything is warmed through and coated in sauce

To serve: spoon cooked rice into shallow dishes, top with black pepper tofu and sprinkle with toasted sesame seeds.

Enjoy, my friend!

Chef Jill's Signature



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