I serve a really meaty Vegan Black Pepper Tofu coated in a peppery, slightly sweet and deeply savoury sauce over rice with a side of sautéed vegetables, and those pieces also work brilliantly in salads, wraps or sandwiches.
I love when a simple slab of extra firm tofu transforms into something that fools even my most skeptical friends. This Vegan Black Pepper Tofu hits that spot between meaty and unexpectedly tender, slathered in a peppery, slightly sweet glaze made to make you pause.
I get weirdly excited every time the coarsely cracked black pepper pops through, it’s bold and kind of addictive, you won’t want it hiding. If you dig Tofu Chicken Recipes or want a showy plant based main for guests, this one’s sneaky good.
Trust me, you’ll find a new favorite and maybe eat it cold later, straight from the fridge.
Ingredients
- Tofu: dense plant protein, low carb, absorbs flavours, gives meaty texture, good iron.
- Cornstarch: makes crust crispy, mostly starch and carbs, not much nutrition.
- Soy sauce: big umami and salt, tiny protein, watch sodium, deepens savoury taste.
- Hoisin: sweet sticky glaze, adds sweetness and rounded savoury notes, not subtle.
- Brown sugar: gives caramel warmth, adds sweetness and body, mainly quick energy.
- Garlic and ginger: punchy aromatics, antioxidants, fresh zing, helps balance sweet and savoury.
- Black pepper: bold heat and citrusy bite, piperine may boost flavour absorption, peppery kick.
- Scallions and sesame oil: fresh onion lift, sesame oil adds toasty fat and aroma.
Ingredient Quantities
- 400 g (14 oz) extra firm tofu, pressed well
- 3 tbsp cornstarch or potato starch, for coating
- 1 large egg, beaten, or 2 tbsp aquafaba if you want it vegan
- 3-4 tbsp neutral oil (vegetable or grapeseed)
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce (optional, for colour)
- 1 tbsp hoisin sauce or vegetarian mushroom stir fry sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar (or 2 tsp honey)
- 120 ml (1/2 cup) vegetable stock or water
- 1 tsp cornstarch mixed with 1 tbsp water, for the sauce slurry
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 1/2 to 2 tbsp coarsely cracked black pepper, plus extra to taste
- 2 scallions, thinly sliced
- 1 tsp sesame oil
- 1/4 tsp salt, or to taste
- 1 tsp toasted sesame seeds (optional)
- Cooked rice and sautéed veg to serve (optional)
How to Make this
1. Press the 400 g extra firm tofu for 20 to 30 minutes (or freeze then thaw first for a meatier texture), then slice into 6 to 8 slabs about
1.5 cm thick and pat totally dry.
2. Set up 2 bowls, one with the beaten egg or 2 tbsp aquafaba, the other with 3 tbsp cornstarch. Dip each tofu slab in egg then coat evenly with cornstarch, shake off excess; for extra crust double coat if you want.
3. Heat 3 to 4 tbsp neutral oil in a large non stick or cast iron skillet over medium high heat. Fry tofu in batches so you dont crowd the pan, 3 to 4 minutes per side until deep golden and crusty, add a splash more oil between batches if needed. Transfer cooked pieces to a plate.
4. While frying, whisk together the sauce base in a bowl: 2 tbsp light soy sauce, 1 tsp dark soy sauce if using, 1 tbsp hoisin or vegetarian mushroom sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar (or 2 tsp honey), 120 ml veg stock or water, 1 1/2 to 2 tbsp coarsely cracked black pepper, 1 tsp sesame oil and 1/4 tsp salt.
5. In the same pan wipe out excess crumbs but keep a little oil and lower heat to medium. Add the 3 cloves minced garlic and 1 tbsp grated ginger and sweat for 20 to 30 seconds until fragrant but not browned.
6. Pour the sauce base into the pan, bring to a simmer, then slowly stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) a little at a time until the sauce reaches a glossy, slightly thick coating consistency.
7. Return the tofu to the pan, gently spoon and toss the pieces in the sauce over low heat for 1 to 2 minutes so they absorb flavor and get sticky, taste and adjust with more cracked black pepper or a pinch more salt if needed.
8. Turn off heat, stir in the thinly sliced 2 scallions and 1 tsp sesame oil if you didnt add it earlier, sprinkle 1 tsp toasted sesame seeds and a little extra cracked black pepper on top.
9. Serve the black pepper tofu “chicken” steaks hot over cooked rice with sautéed veg on the side, or chop for salads, wraps or sandwiches. Leftovers reheat well in a skillet to keep the crust.
Equipment Needed
1. Tofu press or heavy plate plus cans for weight, and clean kitchen towels or paper towels for pressing
2. Sharp chef’s knife and cutting board
3. Two shallow bowls or wide plates (one for egg or aquafaba, one for cornstarch)
4. Large nonstick or cast iron skillet
5. Spatula and a pair of tongs
6. Measuring spoons and a 1/2 cup measuring cup
7. Small whisk or fork and a spoon for the cornstarch slurry
8. Microplane or fine grater for ginger and a garlic press or small knife for mincing
9. Plate lined with paper towels or a wire rack for draining and resting the fried tofu
FAQ
Black Pepper Tofu “Chicken” Steaks Recipe Substitutions and Variations
- Tofu: swap with tempeh for a nuttier, firmer “meaty” bite (press it and marinate longer), or use seitan if you want a very chewy, chicken like texture (not gluten free).
- Cornstarch or potato starch: arrowroot is a 1 to 1 swap and gives a clearer crisp, or use plain rice flour for a slightly grainier but still crunchy crust.
- Egg (binder): replace with a flax egg (1 tbsp ground flax plus 3 tbsp water = 1 egg) or use 2 to 3 tbsp aquafaba if you want it vegan, both help the coating stick.
- Light soy sauce: use tamari for gluten free cooking, or coconut aminos if you need soy free (itʼs sweeter so taste and cut back a bit on the brown sugar).
Pro Tips
– Freeze then press, dont skip either step if you want a meatier chew. Freeze whole block for a day then thaw, press well and pat totally dry. The freezing rearranges the tofu so it soaks up sauce better and holds a nicer bite.
– Double coat and let the coated slabs rest a few minutes before frying. Dip, starch, dip again if you want extra crust, then let them sit 4 to 6 minutes so the starch adheres. Press the starch into the surface with your fingers and shake off big clumps so it browns evenly.
– Keep oil hot but not smoking and never crowd the pan. Fry in batches, add a splash more oil between batches if the pan looks dry, and use a heavy skillet so temp recovers fast. If the oil is too hot the crust will burn before the inside gets golden.
– Make and adjust the sauce while you fry, then simmer it down to a glossy coating. Add the cornstarch slurry slowly, a little at a time, so you dont over-thicken. If you want to keep the crust crisp, return tofu to the pan off heat and coat it gently rather than simmering the tofu in the sauce for ages.
– Finish smart: grind the black pepper fresh and taste as you go, a little more at the end really pops. Stir in the sesame oil and scallions off heat to keep their aroma. Leftovers re-crisp best in a skillet, not the microwave.
Black Pepper Tofu "Chicken" Steaks Recipe
I serve a really meaty Vegan Black Pepper Tofu coated in a peppery, slightly sweet and deeply savoury sauce over rice with a side of sautéed vegetables, and those pieces also work brilliantly in salads, wraps or sandwiches.
3
servings
350
kcal
Equipment: 1. Tofu press or heavy plate plus cans for weight, and clean kitchen towels or paper towels for pressing
2. Sharp chef’s knife and cutting board
3. Two shallow bowls or wide plates (one for egg or aquafaba, one for cornstarch)
4. Large nonstick or cast iron skillet
5. Spatula and a pair of tongs
6. Measuring spoons and a 1/2 cup measuring cup
7. Small whisk or fork and a spoon for the cornstarch slurry
8. Microplane or fine grater for ginger and a garlic press or small knife for mincing
9. Plate lined with paper towels or a wire rack for draining and resting the fried tofu
Ingredients
400 g (14 oz) extra firm tofu, pressed well
3 tbsp cornstarch or potato starch, for coating
1 large egg, beaten, or 2 tbsp aquafaba if you want it vegan
3-4 tbsp neutral oil (vegetable or grapeseed)
2 tbsp light soy sauce
1 tsp dark soy sauce (optional, for colour)
1 tbsp hoisin sauce or vegetarian mushroom stir fry sauce
1 tbsp rice vinegar
1 tbsp brown sugar (or 2 tsp honey)
120 ml (1/2 cup) vegetable stock or water
1 tsp cornstarch mixed with 1 tbsp water, for the sauce slurry
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 1/2 to 2 tbsp coarsely cracked black pepper, plus extra to taste
2 scallions, thinly sliced
1 tsp sesame oil
1/4 tsp salt, or to taste
1 tsp toasted sesame seeds (optional)
Cooked rice and sautéed veg to serve (optional)
Directions
- Press the 400 g extra firm tofu for 20 to 30 minutes (or freeze then thaw first for a meatier texture), then slice into 6 to 8 slabs about
- 5 cm thick and pat totally dry.
- Set up 2 bowls, one with the beaten egg or 2 tbsp aquafaba, the other with 3 tbsp cornstarch. Dip each tofu slab in egg then coat evenly with cornstarch, shake off excess; for extra crust double coat if you want.
- Heat 3 to 4 tbsp neutral oil in a large non stick or cast iron skillet over medium high heat. Fry tofu in batches so you dont crowd the pan, 3 to 4 minutes per side until deep golden and crusty, add a splash more oil between batches if needed. Transfer cooked pieces to a plate.
- While frying, whisk together the sauce base in a bowl: 2 tbsp light soy sauce, 1 tsp dark soy sauce if using, 1 tbsp hoisin or vegetarian mushroom sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar (or 2 tsp honey), 120 ml veg stock or water, 1 1/2 to 2 tbsp coarsely cracked black pepper, 1 tsp sesame oil and 1/4 tsp salt.
- In the same pan wipe out excess crumbs but keep a little oil and lower heat to medium. Add the 3 cloves minced garlic and 1 tbsp grated ginger and sweat for 20 to 30 seconds until fragrant but not browned.
- Pour the sauce base into the pan, bring to a simmer, then slowly stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) a little at a time until the sauce reaches a glossy, slightly thick coating consistency.
- Return the tofu to the pan, gently spoon and toss the pieces in the sauce over low heat for 1 to 2 minutes so they absorb flavor and get sticky, taste and adjust with more cracked black pepper or a pinch more salt if needed.
- Turn off heat, stir in the thinly sliced 2 scallions and 1 tsp sesame oil if you didnt add it earlier, sprinkle 1 tsp toasted sesame seeds and a little extra cracked black pepper on top.
- Serve the black pepper tofu "chicken" steaks hot over cooked rice with sautéed veg on the side, or chop for salads, wraps or sandwiches. Leftovers reheat well in a skillet to keep the crust.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 233g
- Total number of serves: 3
- Calories: 350kcal
- Fat: 26g
- Saturated Fat: 3.1g
- Trans Fat: 0g
- Polyunsaturated: 6g
- Monounsaturated: 10g
- Cholesterol: 62mg
- Sodium: 1000mg
- Potassium: 233mg
- Carbohydrates: 25g
- Fiber: 1.7g
- Sugar: 7g
- Protein: 15g
- Vitamin A: 100IU
- Vitamin C: 2mg
- Calcium: 203mg
- Iron: 2mg
