🕒 Prep: 15 min | Cook: 25–30 min
🍽 Serves: 3–4
🥡 Ingredients
Tofu
- 1 block (14 oz / 400 g) extra-firm tofu
- 1 tbsp soy sauce or tamari
- 1 tbsp cornstarch
- 1 tbsp olive oil (optional for crispier)
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 inch ginger, minced
Black Pepper Sauce
- 3 tbsp soy sauce or tamari
- 2 tbsp hoisin sauce (or vegan oyster sauce)
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or sugar
- 1 tsp sesame oil
- 2 tsp cornstarch + 3 tbsp water (slurry)
- 2–3 tsp freshly cracked black pepper (adjust to taste)
Garnish
- Green onions
- Sesame seeds
🔪 Instructions
1️⃣ Prep & Rip the Tofu
- Press the tofu (15–20 minutes) to remove excess water.
- Rip tofu into bite-size pieces using your hands (not cut) — this creates a better crispy texture.
2️⃣ Bake the Tofu
- Preheat oven to 425°F (220°C).
- Toss tofu with soy sauce and cornstarch until coated.
- Spread on a lined baking sheet.
- Bake 20–25 minutes, flipping halfway, until crispy.
(Optional: spray with oil halfway through for extra crispiness)
3️⃣ Stir-Fry Veggies
- In a large skillet or wok, heat 1 tbsp oil over medium-high heat.
- Add garlic + ginger and sauté 30 seconds.
- Add onions, peppers, and celery.
- Stir-fry 4–5 minutes until crisp-tender.
4️⃣ Make the Sauce
- In a bowl, whisk soy sauce, hoisin, rice vinegar, maple syrup, sesame oil, and black pepper.
- Pour into skillet with veggies.
5️⃣ Thicken & Combine
- Add cornstarch slurry and stir until sauce thickens (about 1 minute).
- Add baked tofu and toss to coat.
6️⃣ Serve
Serve over rice, noodles, or cauliflower rice.
🌱 Optional Add-Ins
- Mushrooms
- Broccoli florets
- Baby corn
- Snow peas
🍽 Serving Suggestion
Pair with:
- Steamed rice
- Fried rice
- Noodles
- Cauliflower rice for low-carb
🔥 Tips for Extra Crispy Tofu
✅ Press tofu for 20 minutes
✅ Bake at high heat (425°F)
✅ Use cornstarch coating
✅ Don’t overcrowd the pan