Crispy Black Pepper Tofu (Printable Version)
Golden crispy tofu with green beans in a peppery soy-ginger sauce, ready in 35 minutes.
# What You 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
05 - 1 tbsp freshly ground black pepper
06 - 1 tbsp maple syrup
07 - 1 tbsp rice vinegar
08 - 1 tbsp sesame oil
09 - 2 garlic cloves, minced
10 - 1-inch fresh ginger, grated
→ For Frying & Garnish
11 - 3 tbsp neutral oil
12 - 1 tsp toasted sesame seeds
13 - 2 scallions, sliced
# Directions:
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 8-10 minutes. Remove and set aside.
04 - Add remaining 1 tbsp oil to the pan. Sauté green beans for 3-5 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 combined.
06 - Return tofu to the pan with green beans. Pour in the sauce and toss to coat everything evenly. Stir-fry for 1-2 minutes until heated through and sauce thickens slightly.
07 - Garnish with toasted sesame seeds and sliced scallions. Serve hot alongside steamed rice or noodles.
# Expert Advice:
01 -
- The cornstarch crust on the tofu gives you that satisfying crunch without any deep frying involved
- The sauce comes together in about ninety seconds and punches way above its effort level
02 -
- Crowding the pan is the number one reason tofu turns out soft instead of crispy, so cook in batches if your wok is not wide enough
- The sauce will look thin when you pour it in but it grabs onto the cornstarch coating and thickens almost instantly
03 -
- Freeze the tofu overnight and thaw it before pressing for an even chewier, more meat-like texture that holds the cornstarch coating better
- A pinch of red chili flakes in the sauce sneaks in a slow-building heat that people never quite expect from a black pepper dish