Vegan Black Pepper Tofu

If you’re craving something bold, spicy, and packed with flavor, this Vegan Black Pepper Tofu is about to be your new obsession. Inspired by the famous Southeast Asian black pepper sauces, this dish features crispy tofu tossed in a rich, peppery glaze that’s both comforting and fiery — without being too overpowering.

Why You’ll Love This Black Pepper Tofu

Packed with bold, savory flavor and spicy black pepper heat

Crispy, golden tofu in every bite

Ready in just 25–30 minutes

Naturally vegan and dairy-free

Made with pantry-friendly ingredients

Great for meal prep or takeout-style dinners at home

Ingredients You’ll Need

For the tofu:

1 block (14 oz) extra-firm tofu

2 tbsp cornstarch or arrowroot starch

2 tbsp soy sauce or tamari (for gluten-free)

1 tbsp sesame oil or neutral oil for pan-frying


For the black pepper sauce:

2 tbsp soy sauce

1 tbsp hoisin sauce

1 tbsp rice vinegar or lime juice

2 tsp freshly cracked black pepper (adjust to taste)

2–3 cloves garlic, minced

1 small onion, sliced

1 small bell pepper, thinly sliced

1 tsp grated fresh ginger

1 tsp brown sugar or maple syrup

1/4 cup water

1 tsp cornstarch (mixed with 2 tsp water for slurry)


Optional garnish: chopped scallions, sesame seeds, or fresh chilies

How to Make Vegan Black Pepper Tofu

Step 1: Press and Prep the Tofu

Press the tofu for at least 10–15 minutes to remove excess water (use a tofu press or wrap it in paper towels and place a heavy object on top). Then, cut it into cubes and toss with cornstarch and soy sauce until lightly coated.

Step 2: Pan-Fry the Tofu

Heat oil in a large skillet over medium-high heat. Add the tofu cubes and cook until all sides are golden brown and crispy — about 8–10 minutes total. Remove from the pan and set aside.

Step 3: Make the Sauce

In the same pan, sauté garlic, ginger, and onions until fragrant and slightly caramelized. Add sliced bell peppers and cook for another 2–3 minutes.

Pour in the soy sauce, hoisin, vinegar, sugar, and cracked black pepper. Stir well and let it simmer for 2–3 minutes.

Add the cornstarch slurry and stir until the sauce thickens and becomes glossy.

Step 4: Combine Everything

Return the crispy tofu to the pan and gently toss to coat every piece with the thick, peppery sauce. Cook for 1–2 more minutes to let the flavors come together.

Step 5: Serve

Serve hot over rice, noodles, or even a bed of steamed greens. Garnish with scallions, sesame seeds, or a sprinkle of extra black pepper for a punch.

Customize It Your Way

More Veggies? Add mushrooms, snow peas, or bok choy for extra nutrition.

Want It Spicier? Add red chili flakes or sriracha to the sauce.

Oil-Free? You can bake or air-fry the tofu instead of pan-frying.

No Hoisin? Substitute with a little more soy sauce and sugar.

Meal Prep & Storage Tips

Store: Keep leftovers in the fridge for up to 4 days.

Reheat: Warm in a skillet or microwave. Add a splash of water if the sauce gets too thick.

Make-Ahead: You can prep the tofu and sauce ahead separately and combine just before serving.


This dish also makes amazing lunch bowls with rice, sautéed greens, and maybe a drizzle of vegan mayo or chili crisp.

Why Tofu and Black Pepper Are a Perfect Pair

Tofu is the perfect canvas for flavor — and black pepper, often overlooked as just a basic spice, gets to shine here. Its warmth, depth, and kick bring complexity to a simple dish. Add in that caramelized garlic and soy-rich glaze, and you’ve got something addictive.

Final Thoughts

This Vegan Black Pepper Tofu is a total flavor bomb that hits all the right notes: savory, spicy, saucy, and deeply satisfying. Whether you’re new to plant-based cooking or just looking for a meatless Monday idea, this dish is a guaranteed crowd-pleaser.

Make a batch tonight and see why it just might become your go-to tofu recipe.

Vegan Black Pepper Tofu

Vegan Black Pepper Tofu is a bold, flavorful dish that features crispy tofu tossed in a rich, garlicky, spicy black pepper sauce. Inspired by Asian fusion cuisine, this dish is perfect for spice lovers and makes a satisfying plant-based dinner served over rice or noodles.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Asian-Inspired, Vegan

Servings 3

Calories 380 kcal

Ingredients

  

• For the Tofu:
• 1 block 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 2 tbsp oil for pan-frying
• For the Sauce:
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp maple syrup or brown sugar
• 1 tsp rice vinegar
• ½ tsp toasted sesame oil
• 1 tbsp freshly ground black pepper adjust to taste
• 1 tbsp cornstarch mixed with 2 tbsp water slurry
• 2 –3 garlic cloves minced
• 1 tsp grated fresh ginger
• 1 small onion finely chopped
• 1 –2 green chilies optional, for heat
• For Garnish:
• Green onions sliced
• Sesame seeds optional

Instructions

 

• Prepare tofu:
• Toss tofu cubes in cornstarch until evenly coated. Heat oil in a pan and fry tofu until golden and crispy. Set aside.
• Make sauce base:
• In a small bowl, mix soy sauce, hoisin, maple syrup, vinegar, sesame oil, and black pepper. Set aside.
• Sauté aromatics:
• In the same pan, sauté garlic, ginger, onion, and green chilies (if using) for 2–3 minutes until soft.
• Add sauce & thicken:
• Pour in the sauce and simmer for 1–2 minutes. Stir in cornstarch slurry and cook until sauce thickens.
• Combine tofu & serve:
• Add crispy tofu to the pan and toss to coat evenly with sauce. Serve hot with rice or noodles.

Notes

Use fresh cracked black pepper for best flavor.

You can air fry or bake tofu instead of pan-frying for a lighter option.

Add sautéed bell peppers or bok choy for extra veggies.