Recipes · Dinner

Black Pepper Tofu & Greens

Crisp-edged tofu in a glossy, aggressively peppered sauce with quick-wilted greens.

27 minmedium3 servings$east asianVeganVegetarianDairy-freeHigh protein
Why it earns its place. Tofu done properly — dried, seared, sauced last — converts doubters; the pepper does the persuading.

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Ingredients · 3 servings

  • 450 gextra-firm tofu — pressed dry, torn into chunks
  • 2 tbspcornstarch
  • 2 tbspneutral oil
  • 2.5 tbsplow-sodium soy sauce
  • 1 tbsprice vinegar
  • 2 tspmaple syrup
  • 2 tspcoarsely ground black pepper — yes, really
  • 3 clovesgarlic — minced
  • 1 thumbfresh ginger — minced
  • 300 gchoy sum or broccoli
  • 2.5 cupscooked rice — to serve

Contains: soy. Always check labels — brands vary.

Method

  1. Toss torn tofu in cornstarch; sear in oil untouched until deeply golden on two sides. Remove.
    8 min
  2. Steam or blanch the greens while the tofu crisps.
    4 min
  3. Sizzle garlic, ginger, and the black pepper 30 seconds; soy, vinegar, and maple in until glossy.
    2 min
  4. Tofu back to coat. Serve over rice with the greens.
    1 min

Nutrition per serving

380calories
22 gprotein
40 gcarbs
16 gfat
6 gfiber
2.5 gsat fat
570 mgsodium
3 gadded sugar

Editorial estimates per serving. Counts 3 different plants toward your weekly variety.

Make it yours

cultureChicken thighs take the same sauce
allergyTamari keeps it gluten-free — check the label
availabilityAny green that wilts: bok choy, kale, green beans

Storage. Fridge 3 days — the tofu softens but the sauce keeps working.

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