Crispy Vegan Black Pepper Tofu

🛒 Ingredients

• #For Ultra‑Crispy Tofu:
• 400g extra‑firm tofu, pressed very well to remove excess water, cut into 2.5cm cubes
• 4 tbsp cornstarch or potato starch (potato starch gives extra crunch)
• Pinch of fine salt
• 3–4 tbsp neutral cooking oil
• #For the Black Pepper Sauce:
• 2–3 tbsp freshly cracked black pepper (adjust to taste for heat)
• 3 large garlic cloves, minced
• 1 small shallot or onion, finely sliced
• 1 tsp grated fresh ginger
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce (optional, for deep color)
• 1 tbsp maple syrup or coconut sugar
• 1 tsp rice vinegar
• 150ml vegetable stock or water
• 1 tsp cornstarch mixed with 2 tbsp cold water (slurry)
• 1 tsp toasted sesame oil
• #Optional Add‑Ins & Garnish:
• Sliced bell pepper or onion chunks
• Chopped spring onions
• Toasted sesame seeds

👩‍🍳 Instructions

1. 1

   Coat the tofu: Place pressed, dried tofu cubes in a bowl. Sprinkle with starch and a pinch of salt, then toss gently until every piece is evenly and lightly coated.

2. 2

   Fry until crispy: Heat oil in a non‑stick pan over medium‑high heat. Add tofu in a single layer — do not overcrowd. Fry for 3–4 minutes per side, turning carefully, until deep golden and very crispy all over. Remove and set aside.

3. 3

   Make the sauce base: In the same pan, reduce heat slightly. Add shallot, garlic, ginger, and all the cracked black pepper; stir‑fry for 30–45 seconds until fragrant — do not burn the garlic.

4. 4

   Simmer: Pour in soy sauces, maple syrup, vinegar, and stock. Bring to a gentle simmer for 1 minute.

5. 5

   Thicken: Stir in the cornstarch slurry slowly while mixing constantly. Cook for another minute until the sauce turns thick, glossy, and coats the back of a spoon. Stir in sesame oil.

6. 6

   Combine: Return the crispy tofu (and any vegetables) to the pan. Toss gently for 1–2 minutes so every piece is evenly covered, keeping the tofu crisp.

7. 7

   Serve: Garnish with spring onions and extra black pepper. Enjoy hot with steamed rice.