Black pepper is cheap, readily available, and most of us have it hanging out in our pantries. But it packs a serious flavor punch, especially when used in heavy amounts like we’re doing in this recipe. You’ll find that the heat from black pepper hits differently from what you’d find in dishes that use hot pepper based sauces, like my Szechuan tofu or gochujang tofu. In addition to being delicious, this recipe is quick and easy. Fry the tofu, stir-fry some veggies, add sauce, and voila: you’ve got a umami-packed meal ready to enjoy.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Frying the tofu means the dish will contain a fair amount of oil. If you’d like to cut back on that, try this method for pan-frying tofu instead. Remove the wok from heat and add the green parts of your scallions. Your black pepper tofu is ready to enjoy! Pile it onto plates with rice and dig in right away — the tofu won’t stay crispy for long.
More Tofu Stir-Fries
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