Vegan One-Pot Black Pepper Tofu

Vegan One-Pot Black Pepper Tofu is a bold and aromatic dish that delivers layers of flavor with minimal effort. Perfectly crispy tofu is simmered in a rich black pepper sauce, creating a satisfying and wholesome plant-based meal. This quick recipe is ideal for weeknights and delivers a restaurant-style taste at home, all made in just one pot.

Why You’ll Love This Recipe

• Quick and easy to make with minimal cleanup

• Packed with flavor from freshly ground black pepper, garlic, and soy sauce

• High in plant-based protein and perfect for vegan or vegetarian diets

• Can be customized with a variety of vegetables or spice levels

• Great as a main dish served over rice, noodles, or grains

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Extra-firm tofu

• Cornstarch

• Neutral cooking oil (such as vegetable or canola oil)

• Garlic

• Fresh ginger

• Freshly ground black pepper

• Soy sauce

• Sugar

• Vegetable broth or water

• Optional vegetables: bell peppers, broccoli, or onions

Directions

1. Press the tofu to remove excess moisture, then cut into cubes.

2. Toss tofu cubes in cornstarch until coated evenly.

3. Heat oil in a large skillet or wok over medium-high heat. Fry tofu until golden on all sides. Remove and set aside.

4. In the same pan, sauté garlic and ginger until fragrant.

5. Add optional vegetables and cook until slightly tender.

6. In a bowl, whisk together soy sauce, sugar, black pepper, and vegetable broth.

7. Return tofu to the pan and pour the sauce over. Stir to combine and cook for a few minutes until the sauce thickens.

8. Serve hot over rice or grains.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Add chili flakes or Sriracha for more heat

• Use tempeh or seitan as a tofu substitute

• Include seasonal vegetables for color and nutrition

• Substitute soy sauce with tamari for a gluten-free version

• Use maple syrup instead of sugar for a natural sweetener

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days

• Reheat in a skillet over medium heat until warmed through

• Add a splash of water or broth when reheating to loosen the sauce

• Not recommended for freezing, as tofu texture may change

FAQs

How do I get tofu crispy?

Make sure to press the tofu well and coat it with cornstarch before frying. Fry in hot oil until golden on all sides.

Can I make this recipe without oil?

Yes, you can bake the tofu or air-fry it instead. Use a non-stick skillet for sautéing the aromatics without oil.

What can I serve this with?

This dish pairs well with jasmine rice, brown rice, quinoa, or rice noodles.

Is this dish very spicy?

The spiciness comes from the black pepper. You can adjust the amount to make it milder or stronger.

Can I make it ahead of time?

Yes, you can prepare it a day in advance. Store it in the fridge and reheat when ready to serve.

Can I double the recipe?

Absolutely. Double all the ingredients and use a larger pan to accommodate the extra volume.

Is this recipe gluten-free?

It can be if you use gluten-free soy sauce or tamari.

What vegetables go well with this?

Bell peppers, broccoli, snap peas, and onions all work well in this dish.

Can I use pre-ground black pepper?

Freshly ground black pepper gives the best flavor, but pre-ground can be used in a pinch.

Does this recipe freeze well?

It is not ideal for freezing, as the texture of the tofu may become spongy after thawing.

Conclusion

Vegan One-Pot Black Pepper Tofu is a satisfying, flavor-packed meal that brings together convenience and taste in every bite. Whether you’re cooking for a quick weeknight dinner or meal prepping for the week, this dish is a reliable go-to that will leave you full and impressed by its bold simplicity.