Crispy Black Pepper Tofu (Printable View)
Golden crispy tofu with green beans in a peppery sauce, ready in 35 minutes.
# What You'll 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 fresh ginger, grated
→ For Frying & Garnish
11 - 3 tbsp neutral oil (vegetable or canola)
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 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 sauce thickens slightly.
07 - Garnish with toasted sesame seeds and sliced scallions if desired. Serve hot alongside rice or noodles.
# Expert Advice:
01 -
- The cornstarch crust on the tofu gets impossibly crunchy without any deep frying
- The sauce comes together in one bowl while everything else cooks so cleanup is basically nothing
02 -
- Crowding the pan is the number one reason tofu turns out soft instead of crispy so cook in batches if needed
- The sauce thickens fast once it hits the hot pan so have your serving plates ready before you pour it in
03 -
- Double the sauce if you like things saucy because the cornstarch on the tofu absorbs a lot in those final minutes
- Use the back of your spoon to smash one or two tofu cubes in the pan right before serving for those crispy crumbles that soak up extra sauce