Close-up of crispy stir-fried tofu, green pepper, celery, and onion

After cooking for many years I have to say that black pepper tofu is one of those plant based stir fries that wins over even the biggest meat lovers. The tofu is cut into small squares and pan fried until the outside turns golden and slightly chewy, then tossed with crunchy vegetables in a glossy brown sauce built on black pepper, soy sauce, and a touch of sugar.

I developed this recipe for busy nights when I want a healthy meal but still packed with flavor. My best friend is not usually a tofu person, but she actually requests this one. I think it is the texture that convinced her. Ha! Pan frying the tofu until it gets that golden crust on the outside while staying tender inside makes it satisfying in a way that soft tofu dishes do not.

The whole dish comes together in 20 minutes with minimal prep. I pan fry the tofu, cook the vegetables in the same pan, pour in the premixed sauce, and toss everything together. The black pepper is the star here, so I always grind it fresh right before cooking. It goes straight over steamed rice and that is dinner, easy peasy!

Ingredients

I divide the ingredients into 2 groups: the sauce that I premix in a bowl and the stir fry components that go into the pan.

Chopped tofu and other ingredients on a table

Sauce: I combine light soy sauce, dark soy sauce, Shaoxing wine, freshly ground black pepper, sugar, vegetable bouillon, water, and cornstarch. The dark soy adds a deep brown color and the cornstarch thickens everything into a glossy glaze.

Stir fry: I use extra firm tofu cut into small squares and patted very dry, plus garlic, ginger, white onion, bell pepper, and celery. The mix of vegetables adds crunch and color against the golden tofu.

How to Make

1. Mix the sauce: Combine all the sauce ingredients in a small bowl and set aside.

2. Pan fry the tofu: Heat the oil in a large skillet over medium high heat. Spread the tofu squares in a single layer without overlapping. Let them cook undisturbed until the bottom turns golden, then flip and cook until most sides are golden. Transfer to a plate.

cooking the tofu bits in a pan

3. Cook the aromatics: Drain most of the oil from the pan, leaving about 1 tablespoon. Turn the heat to medium low. Add the garlic and ginger and stir for a few seconds until fragrant.

cooking the aromatics

4. Stir fry the vegetables: Turn the heat back to medium high. Add the onion, bell pepper, and celery. Cook for about 1 minute until the vegetables just start to soften but still have crunch.

stir frying the veggies

5. Combine everything: Give the sauce a quick stir to dissolve the cornstarch, then pour it into the pan. Stir immediately until the sauce thickens. Add the tofu back and toss to coat evenly.

combining tofu and sauce in a pan

6. Serve: I love serving this meal hot. Check out my favorites side dishes in the section below.

My Cooking Tips

Pat the tofu completely dry: This is the most important step for getting a golden crust. I press the block between paper towels for a few minutes before cutting, then pat the squares dry again. Any surface moisture will cause the tofu to steam instead of sear.

Use freshly ground black pepper: Pre ground pepper loses its punch over time. I grind mine right before cooking and start with 1 teaspoon, then taste the sauce and add more until it hits the right level of heat.

Do not move the tofu too early: I let the tofu sit undisturbed in the pan for 2 to 3 minutes before flipping. This patience is what builds the golden crust. If I move it too soon, it sticks and tears.

Keep the vegetables crunchy: I cook the onion, bell pepper, and celery for only about 1 minute. They should still snap when you bite into them. Overcooked vegetables lose their contrast against the tender tofu and the dish becomes one note in texture.

Serving Suggestions

This is my go to dinner on nights when I get home late and want something on the table fast. I scoop it over a bowl of garlic fried rice and add a drizzle of chili oil if I want extra heat. Sometimes I pile it into lettuce cups instead of rice for an even lighter meal, similar to my tofu lettuce wraps but with a completely different sauce profile.

When I have a little more time, I turn this into part of a plant based spread. I set it alongside a bowl of vegan dan dan noodles and a plate of veggie dumplings for a vegan Chinese dinner that covers all the textures. My friend who eats vegan always asks me to make this lineup when she comes over, and the black pepper tofu is the first dish that is gone from the table. I mean, it is that good!

Frequently Ask Questions

Do I need to press the tofu before cooking?

I always press extra firm tofu for a few minutes between layers of paper towels to remove surface moisture. This step is not about changing the internal texture, it is about making sure the outside can form a proper crust when it hits the hot oil. Skipping this step means soggy, pale tofu.

Can I use a different type of tofu?

I recommend extra firm tofu for the best texture. Firm tofu works but it is softer and more likely to break apart during pan frying. Silken or soft tofu will not hold up in a stir fry like this. If I can find super firm tofu (sometimes sold vacuum packed without water), that gives an even chewier result.

How do I store and reheat leftovers?

I keep leftovers in a sealed container in the fridge for up to 3 days. The tofu loses some of its crunch overnight, but the flavor stays great. I reheat in a skillet over medium heat for a couple of minutes, which brings back more texture than the microwave. I do not recommend freezing this dish because the tofu texture changes significantly after thawing.

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Crispy, pan-fried black pepper tofu and crunchy vegetables give you all the texture in a savory, peppery sauce - perfect for a healthy, vegan-friendly meal. {Vegan, Gluten-Free Adaptable}

Black Pepper Tofu

By Maggie Zhu
5 from 17 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 to 4 servings
Print
This easy black pepper tofu has pan fried tofu bites with bell pepper, onion, and celery in a savory, peppery brown sauce, ready in just 20 minutes. My vegan friendly stir fry uses soy sauce, Shaoxing wine, and freshly ground black pepper for a quick and satisfying weeknight dinner.

Ingredients 

Sauce:

  • 2 tablespoons light soy sauce
  • 1 tablespoons dark soy sauce
  • 1 1/2 tablespoons Shaoxing wine
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons sugar
  • 1/2 teaspoon vegetable bouillon (or 1 teaspoon mushroom powder)
  • 1/2 cup water (or vegetables stock)
  • 2 teaspoons cornstarch

Stir fry:

  • 1/4 cup peanut oil (*Footnote 1)
  • 1 block (14 oz/396 g) extra-firm tofu , cut to 1/2” (1 cm) squares and pat dry
  • 1 clove garlic , minced
  • 1/2 ” ginger , minced
  • 1/2 white onion , cut to 1/2” (1 cm) squares
  • 1 bell pepper , cut to 1/2” (1 cm) squares
  • 1 stalk celery , sliced

Instructions

  • Mix the sauce ingredients together in a small bowl and set aside.
  • Heat the oil in a large skillet over medium-high heat until hot. Add the tofu and spread it out without overlapping. Let cook without touching until the bottom turns golden brown. Flip the tofu. Cook, stirring occasionally, until most sides turn golden. Transfer the tofu to a big plate.
  • Turn the heat to medium-low. Drain most of the oil from the pan by wiping the pan with a few layers of paper towel held in a pair of tongs. Leave about 1 tablespoon of oil in the pan.
  • Add the garlic and ginger. Stir a few times until it releases the fragrance.
  • Turn to medium-high heat again. Add the onion, pepper, and celery. Cook and stir for another minute, or until the vegetables just start to soften.
  • Stir the sauce again to dissolve the cornstarch completely and pour it into the pan. Stir immediately and cook until the sauce has thickened.
  • Add the cooked tofu back into the pan and toss to coat evenly.
  • Transfer everything to a serving plate. Serve hot over steamed rice as a main dish.

Ingredient Substitution Guide

Notes

  1. Using more oil will shallow fry the tofu and create a crispier texture. If you do not wish to use too much oil, you can use 1 to 2 tablespoons of oil and pan fry the tofu instead.

Nutrition

Serving: 1serving, Calories: 196kcal, Carbohydrates: 12.9g, Protein: 11.1g, Fat: 12.6g, Saturated Fat: 1.7g, Sodium: 742mg, Potassium: 243mg, Fiber: 1.4g, Sugar: 6.3g, Calcium: 186mg, Iron: 2mg

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