Asian, Main Course, Recipes, Vegan, Vegetarian

Black Pepper Tofu Stirfry

Hey, everybody! This is a recipe I made a week or so ago. Then when my fiancé and I went to work with leftovers, we had more than a few requests from friends and coworkers. Also, it should be noted that my fiancé, who doesn’t always like new things, was a fan of this tofu dish. The sauce is phenomenal so I don’t blame him.

Now I will say that I don’t think I got as much moisture out of the tofu as I possibly could {as you’ll read in the directions}. I used tea towels and my cast iron skillet for weight but I just wasn’t fully satisfied with the result. The towel was rather wet when I went to get the tofu so maybe if I exchanged the towel half way through the press… I will likely invest in a tofu press if I keep making all these tofu dishes {more recipes to come!}. Anyway, you want as much liquid extracted from the tofu as possible to ensure equal delicious crispiness throughout 😛

*Note: This recipe could easily be made vegan-friendly with the removal of eggs 🙂 Oyster sauce is typically an “oyster flavored sauce” and not actually made from oysters. Please read the ingredient list on your brand, or leave this ingredient out completely.


  • 2 Anaheim peppers, cut in half length-wise then into thin half-moons
  • 1 yellow bell pepper, julienned
  • 1 orange bell pepper, julienned
  • 1/2 large onion, thinly sliced
  • 1 small head broccoli, cut into florets
  • 6 cloves of garlic, minced
  • 6 scallions, thinly sliced on a diagonal
  • 12-14oz extra firm tofu
  • 2-3 tsp ground ginger
  • 1 tsp chili powder
  • 2 tbsp cornstarch
  • 1 tbsp black pepper
  • 2 tbsp brown sugar
  • 4 tbsp low sodium soy sauce
  • 2 tbsp oyster sauce*
  • 1 tbsp rice wine vinegar
  • 1/4 cup water
  • rice cooked to package directions
  • 4 eggs, scrambled*



Press excess moisture out of tofu using tea towels and a heavy weight or use a tofu press. This process could take 15 – 25 minutes.

While tofu is drying, begin preparing the sauce. Whisk soy sauce and 1 tbsp cornstarch until dissolved. Combine this with the oyster sauce, water, rice wine vinegar, brown sugar, and black pepper. Set aside.

Once the tofu has completely dried, cut tofu into bite sized pieces, place in large ziploc bag with 1 tbsp cornstarch and chili powder. Shake to coat tofu.

In a large non-stick skillet, heat oil on medium- high heat. Add tofu and brown 5-6 minutes, turning as needed. Remove from pan and set aside. Add onions and broccoli and sauté until they begin to cook down. Then add garlic, ginger powder, and peppers and continue to sauté until softened. Return tofu to pan and drizzle with sauce. Stir until heated through and sauce begins to thicken. Stir in scrambled eggs.

Serve with rice and topped with scallions.

Enjoy! 😀

6 thoughts on “Black Pepper Tofu Stirfry”

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