Description
This Vegan One-Pot Black Pepper Tofu is a spicy, umami-rich dish made with crispy tofu simmered in a fragrant black pepper sauce with garlic, ginger, and veggies. It’s fast, flavorful, and made in a single pot for easy cleanup—a perfect weeknight dinner that’s gluten-free and plant-based.
Ingredients
Units
Scale
- 14 oz firm tofu, pressed and cubed
- 2 tbsp cornstarch or arrowroot (for coating tofu)
- 1 tbsp oil (for frying)
- 1 red bell pepper, thinly sliced
- 1 small red onion, sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp freshly cracked black pepper
- 2 tbsp tamari or soy sauce (low-sodium for a lighter version)
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1/2 cup vegetable broth
- 1 tsp sesame oil
- Optional: green onions & sesame seeds for garnish
- Cooked jasmine or brown rice, to serve
Instructions
- Toss tofu cubes in cornstarch to coat evenly.
- Heat oil in a large skillet or wok. Pan-fry tofu until golden on all sides, about 6–8 minutes. Remove and set aside.
- In the same pot, sauté garlic, ginger, onion, and bell pepper until softened.
- Add black pepper, tamari, vinegar, maple syrup, and broth. Stir and bring to a simmer.
- Return tofu to the pot. Toss well to coat in sauce and cook for another 2–3 minutes.
- Drizzle with sesame oil and serve hot over rice. Garnish with green onions and sesame seeds.
Notes
- Adjust the amount of black pepper based on your spice tolerance.
- Add broccoli or snap peas for more veggies.
- Use air-fried tofu for an oil-free version.
Nutrition
- Calories: 310
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 0mg
