“Plants Win” Plant Black Pepper Tofu

This plant-based Black Pepper Tofu recipe is a delicious tofu stir fry with crunchy red bell peppers and red onion smothered in a sweet, peppery sauce. Serve it over brown or white rice for an easy weeknight meal that’s healthier and way better than takeout! 

  • Author: Shane Martin  with some modifications by Dr John
  • Total Time: 50 minutes 
  • Yield: 4 servings 
  • Category: Main dish/side

Ingredients

Black Pepper Sauce

  • ¼ cup + 2 tablespoons of low-sodium soy sauce (or mix with vegan Worcestershire sauce for much less sodium)
  • 2 tablespoons of organic maple syrup (or molasses, or honey)
  • 1 tablespoon of cracked black pepper
  • ½ tsp Dr John’s Seasoning Mix (see below) or any no salt seasoning you choose.
  • 2 teaspoons of ground ginger (if using fresh ginger, double the amount)
  • 2 teaspoons cornstarch

Baked Crispy Tofu

  • 1 block extra firm tofu (16 ounces)
  • 2 tablespoons of cornstarch
  • Optional: ½ tsp dry seasonings (see Seasoning note below)
  • ¼ teaspoon of cracked  black pepper

Vegetables

  • 1 red bell pepper- sliced and cut into 2 inch lengths
  • ½ large red onion- sliced
  • 2 to 3 garlic cloves- minced or 1 to 1 ½ teaspoons minced garlic
  • Optional: 1/3 cup of diced dried fruit like prunes or mango for example.
  • Optional: shredded carrots and chopped green onions for top garnishing.

Instructions

  1. Making the black pepper sauce: In a small bowl, combine soy sauce, maple syrup, crushed black pepper, ginger and corn starch. Whisk until everything is well combined and set aside. Note: You may adjust with a splash of water. Note: your sauce will thicken a when you you cook with it. Dr John 
  2. Preheat your oven to 400˚F and start preparing the tofu by cutting it into 1″ cubes
  3. Add the tofu cubes to a medium bowl or large zip locking bag and toss or shake with the cornstarch and optional dry seasonings until the tofu is evenly coated.
  4. Transfer tofu to a lined baking tray with parchment paper or silicone sheet lined shelf and evenly spread the tofu. Bake for 25-30 minutes (or air fry about 20 minutes) or until it starts to brown and crisp. Remove from the oven and set aside.
  5. Preheat a non-stick frying pan or wok over medium-high heat. Add the onion, bell pepper, and garlic and cook for 3-4 minutes.
  6. Add optional dried fruit (if using), stir, and cook 30 seconds, then…
  7. Add the crispy tofu to the pan with the sautéed vegetables; and, pour in the black pepper sauce, and stir until all of the tofu pieces are fully covered. Cook for 2 minutes while consistently stirring. The sauce will thicken somewhat as it cooks.
  8. Serve over separately cooked brown rice and garnish with shredded carrots and chopped green onions.

Variations and Subs:

  1. Add more veggies like broccoli, boc choi, or snow peas
  2. Make brown rice on which to plate your black pepper tofu. Farro or Wheat Berries would be a favorable substitution.
  3. Garnish with shredded carrots and chopped green onions as suggested, or use peanuts, sesame seeds, or cilantro if desired. Dr John

Seasoning:

Your grocery carries a number of no salt seasoning mixes like Mrs. Dash. Dr John’s Seasoning Mix contains Cumin, Smoked Paprika, Onion Powder, Rosemary, Chipotle Powder, and Fennel (Ratios are 1: ½: ½: ½: ¼: ¼ teaspoons)