Crispy Black Pepper Tofu (Printable Version)
Crispy tofu and green beans in a bold peppery 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 (use tamari for gluten-free)
05 - 1 tbsp black pepper, freshly ground
06 - 1 tbsp maple syrup or agave nectar
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 (vegetable or canola oil)
12 - 1 tsp toasted sesame seeds
13 - 2 scallions, sliced
# How to Make It:
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 the 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 creates a shatteringly crisp exterior that holds up against the sauce instead of going soggy
- It comes together in roughly 35 minutes with mostly pantry staples you probably already have
02 -
- If you try to fry the tofu before it is properly pressed, it will steam in its own liquid and turn rubbery no matter how hot your pan is
- The sauce thickens on contact with the cornstarch-coated tofu, so do not add any thickener to the sauce itself or it will turn into glue
03 -
- Cut the tofu into uneven sizes on purpose so some pieces get extra crispy while others stay tender, you get the best of both textures in every bite
- Grind the black pepper coarse enough that you can see the flecks in the sauce, fine dust will disappear entirely