This Sticky Black Pepper Tofu features tender tofu, with lightly golden and crispy edges, drowning in a sticky and dynamically flavorful sauce. This Chinese inspired recipe is so damn delicious, and so simple to prepare.
Before we get started, I have a confession to make. I can’t share this recipe until I tell you…I used to be a tofu hater. It’s polarizing, and I’ve been on both sides. I’ve tried tofu over and over again and was always left disappointed. Over the last five years, I have been making a conscious effort to eat less meat or animal products. Being from the midwest, I was definitely raised with meat being the star of most meals, and everything else being the sidekick. This choice has challenged me to explore meals and recipe ideas in a new way.
I am thrilled to be in the tofu loving camp, thanks entirely to this recipe that is currently in my WEEKLY rotation! So, let’s get started.
Ingredients
16 oz firm tofu
2 cloves garlic
½ cup coconut oil
¼ cup honey
¼ cup soy sauce
5 tbsp cornstarch
2 tbsp sesame oil
½ tbsp chili garlic sauce
1 tsp freshly minced ginger
1 tsp black pepper
For serving
2 cup white rice, cooked
½ cup shredded carrot
½ cup edamame
Green onions for garnish
Directions:
- Press tofu block under a cast iron skillet, or other heavy pan. Set aside for at least five minutes to release moisture.
- Meanwhile, in a large bowl, combine cornstarch and black pepper. In a separate bowl, whisk together honey, soy sauce, one tablespoon of sesame oil, chili garlic sauce, garlic, and ginger until combined.
- Preheat a medium skillet with coconut oil and remaining one tablespoon of sesame oil to medium heat.
- While the oil preheats, lightly pat the tofu dry and slice into one inch cubes. Gently toss the tofu in the cornstarch mixture and coat evenly.
- Add the tofu to the hot oil, about ⅓ of the cubes at a time. Fry for about 3-4 minutes, or until golden, flip, and repeat. Remove from the oil, and repeat until all of the tofu is golden.
- Dump excess oil into a heatproof bowl, and return all of the tofu to the hot pan. Add the honey and soy sauce mixture to the pan, and bring to a steady boil.
- Stirring frequently, cook until the tofu is totally coated in the sauce, and it has reduced to a sticky sauce.
- Serve Sticky Black Pepper Tofu over white rice with green onions, shredded carrots, and edamame!
Sticky Black Pepper Tofu
This Sticky Black Pepper Tofu features tender tofu, with lightly golden and crispy edges, drowning in a sticky and dynamically flavorful sauce. This Chinese inspired recipe is so damn delicious, and so simple to prepare.
Ingredients
- 16 oz firm tofu
- 2 cloves garlic
- ½ cup coconut oil
- ¼ cup honey
- ¼ cup soy sauce
- 5 tbsp cornstarch
- 2 tbsp sesame oil
- ½ tbsp chili garlic sauce
- 1 tsp freshly minced ginger
- 1 tsp black pepper
For Serving
- 2 cup white rice, cooked
- ½ cup shredded carrot
- ½ cup edamame
- Green onions for garnish
Instructions
- Press tofu block under a cast iron skillet, or other heavy pan. Set aside for at least five minutes to release moisture.
- Meanwhile, in a large bowl, combine cornstarch and black pepper. In a separate bowl, whisk together honey, soy sauce, one tablespoon of sesame oil, chili garlic sauce, garlic, and ginger until combined.
- Preheat a medium skillet with coconut oil and remaining one tablespoon of sesame oil to medium heat.
- While the oil preheats, lightly pat the tofu dry and slice into one inch cubes. Gently toss the tofu in the cornstarch mixture and coat evenly.
- Add the tofu to the hot oil, about ⅓ of the cubes at a time. Fry for about 3-4 minutes, or until golden, flip, and repeat. Remove from the oil, and repeat until all of the tofu is golden.
- Dump excess oil into a heatproof bowl, and return all of the tofu to the hot pan. Add the honey and soy sauce mixture to the pan, and bring to a steady boil.
- Stirring frequently, cook until the tofu is totally coated in the sauce, and it has reduced to a sticky sauce.
- Serve Sticky Black Pepper Tofu over white rice with green onions, shredded carrots, and edamame!
Nutrition Information
Yield 4 Serving Size 1 cupAmount Per Serving Calories 243Total Fat 11gSaturated Fat 1.5gSodium 891mgCarbohydrates 22gFiber 1.5gSugar 18gProtein 11g
Nutrition information isn't always accurate.
