Tofu Recipes by MyNutriCounter

Black Pepper Tofu

Black Pepper Tofu

Like many soy foods, tofu (or curd bean) originated in China. Legend talks it was accidentally discovered about 2000 years ago during the Han Dynasty when some cooker curdled soy milk with nigari seaweed. Being a staple food in Thai and Chinese cuisine, tofu has become popular among Western nations ever since the 1960s when there has been a sustained and progressive interest in both healthy eating and vegetarian diets. Indeed, it contains highly digestible protein which is the best meat alternative for vegans. So 30g or a ¼ cup of cooked tofu gives as much protein as 1 oz. of lean meat does.  Tofu helps to maintain bone strength by containing substantial amounts of calcium and magnesium. It is also high in potassium which is useful for the heart and vascular system. Like other soy products tofu contains estrogen-like substances called isoflavones, hence tofu-enriched diets may help women to relieve menopausal symptoms to some extent. Cooked tofu is among the foods recommended for consumption while in treatment for some types of cancer.

Really, being cooked it tastes delicious! So let’s try our savoury spicy curd bean with black pepper and master the healthy art of tofu! It’s TOFUlly the right thing to do!

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recipe image
Recipe Name
Black Pepper Tofu
Published On
Preparation Time
Cook Time
Total Time
  • Serves


  • Prep

    5 mins

  • Cook

    10 mins

  • Total Time

    15 mins

  • Dietary

    DF, GF, VEG, V


  • 500g/17.5oz firm tofu, cut into cubes
  • Vegetable oil for frying
  • 15ml/0.5fl oz vegetable oil for sauteeing
  • 2 tsp. cornstarch for the sauce/plus 1 tsp. for dusting
  • 50g/1.75oz red pepper, thinly sliced
  • 20g/0.75oz ginger, julienne
  • 125ml/4.25fl oz water
  • 30ml/1fl oz sweet soy sauce
  • 30ml/1fl oz light soy sauce
  • 2 tsp. palm sugar
  • 1 tsp. black peppercorns, slightly crushed
  • 7g/0.25oz spring onions for garnish


  1. Lightly dust tofu with cornstarch, shaking off excess.
  2. Pan fry in vegetable oil, turning occasionally until golden brown on all sides. Drain on paper towels and set aside.
  3. Heat vegetable oil in a pan.
  4. Sauté ginger, red pepper, and black peppercorns until aromatic.
  5. Stir together water, cornstarch, sweet soy sauce, light soy sauce, and sugar in a bowl until free from lumps.
  6. Pour mixture into the pan and simmer until thick.
  7. Toss the fried tofu cubes into the sauce until evenly coated.
  8. Top with chopped spring onions.

Tip: Tofu may also be baked instead of fried. Expel as much moisture out of tofu blocks by pressing then bake for 30 minutes at 175C/350F, flipping halfway through the cooking time.

Dairy-free, Dinner, Gluten-free, Lunch, Mains, Nut-free, Recipes, Vegan, Vegetarian

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