My favorite vegan & gluten-free recipe for Black Pepper Tofu & Green Beans is officially here! This vegan tofu stir fry recipe contains only 10 ingredients that can easily be found at most grocery stores. I can solidly say this easy 4-ingredient black pepper sauce makes this tofu stir fry recipe the most delicious vegan weeknight dinner!
The Easiest Black Pepper Tofu Recipe
Can I just say that I NEVER thought making an Asian tofu stir fry sauce at home could be this easy and taste this good? Black Pepper Tofu is one of my favorite recipes to eat as takeout, but I always believed it was too complicated to make at home.This recipe is adapted from Dishing out the Health Black Pepper Tofu recipe but is less spicy & contains more veggie goodness!
Previously, I’ve tried other recipes for homemade black pepper tofu that were delicious, but contained way too many complicated grocery items. In contrast, this black pepper tofu recipe contains 9 ingredients that can ALL be easily found at your average grocery store! I don’t know about you, but sometimes I just want a really delicious and uncomplicated dinner that can be ready in under 40 minutes. When I want that- I choose this easy tofu stir fry recipe with the most delicious black pepper sauce!
Ingredients:
First and foremost, here’s a breakdown of the 9 ingredients needed to make a delicious vegan black pepper tofu stir fry:
- 1 14 oz block of FIRM TOFU (make sure firm, not soft or silken)
- Cornstarch (the secret ingredient for crispy tofu!)
- 2 shallots (minced for the best texture!)
- 1 1/2 cups chopped green beans
- Soy sauce (Make sure to use Tamari if you want gluten-free soy sauce!)
- Peppercorn (1 Tbsp- freshly ground)
- Ground Ginger
- Organic sugar (3 Tbsp- make sure it’s organic to be vegan!)
- Sesame Oil (for stir frying the tofu and veggies)
- Optional 10th ingredient- Thai Basil as a topping!
How to make black pepper tofu & green beans
Step 1: make the crispy tofu
Now that you have your ingredients on hand, the first step to making this black pepper tofu recipe is cooking the tofu to crispy perfection. In particular, these tips & tricks are sure to give you crispy tofu every time!
One: Make sure the Tofu is Extra Firm & DRY: To do this, slice the tofu in half and press it between two towels or paper towels. Then, let the tofu sit like this for about 10 minutes.
Two: Use the right oil to stir fry. For this recipe, I used sesame oil. It has a higher smoke point meaning it can withstand being cooked at high heat without burning. Besides the desirable smoke point, sesame oil also adds great flavor to this stir fry. In case you can’t find sesame oil, other oils that could work for the recipe include canola, grapeseed, soybean, avocado, or peanut oil.
Three: Use a Wok to Stir Fry. My BergHOFF wok is truly my most BELOVED kitchen appliance. In fact, I use it to cook many other dishes on SGTO like my favorite Vegan Eggplant Lentil Curry . Using a wok helps to distribute heat more evenly while cooking and allows me to use less oil. Win, win!
Four: Cornstarch for Crispiness! Did you know cornstarch makes the best coating to make tofu crispy and browned? For this recipe, I don’t recommend replacing the cornstarch with alternatives like tapioca starch or arrowroot as the tofu won’t get as crispy.
To sum it up, once the tofu is coated with the cornstarch, add 1 Tbsp sesame oil to a wok. Once the oil is hot, add in the tofu and stir fry for 10-15 minutes until brown and crisp. Then, set the tofu aside for later.
P.S- If you’d like to make this tofu green bean stir fry oil-free you can also bake the tofu! Simply follow the instructions in my Baked Tofu with Peanut Sauce to read how.
Step 2: make an easy black pepper sauce
This homemade black pepper sauce can be made in one bowl & contains only 4 ingredients. All you need to do is whisk together the tamari (or soy sauce), sugar, ground ginger, and black pepper together in a small bowl. After that, your sauce is ready to be added to the wok!
In order to keep this recipe gluten-free, I choose Tamari over traditional soy sauce which tends to have wheat added in. I like saltier food, but if you do not, you can also use a low-sodium soy sauce here or replace 2 Tbsp of the soy sauce with water or vegetable broth for a less salty sauce.
Also, I recommend usually a high quality black pepper and grinding it fresh for this recipe. Specifically, I used a Rainbow Peppercorn Blend and love the flavor this black pepper mix bring to this tofu sir fry. If you are trying to stay away from refined sugar, coconut sugar can be used as a 1:1 substitution for organic sugar in this recipe. Also, while I choose ground dried ginger for this recipe, grating in fresh ginger would give this stir fry even more flavor.
P.S- this black pepper sauce can easily be made ahead of time to save some prep time. To do this, make the sauce 2-3 days in advance and keep in the fridge up to 2 days before using. However, if you make the sauce ahead of time, it will need to be whisked again before being added to the stir fry.
Step 3: Stir fry the green beans & shallots
After you have stir fried the tofu and made the sauce, add more sesame oil to the hot wok. Once the oil is hot, add in the vegetables and stir fry for about 5 minutes. Then, pour in the sauce! Stir fry for another 2 minutes or so to evenly coat the vegetables.
The vegetables I used in this dish are shallots and of course…beloved green beans! For the best texture, I like to cut the ends off my green beans (the stringy part) and then chop each green bean into thirds. When cutting the shallots, I like to finely dice them so they blend into the sauce. Also, a few people have tested this recipe with sliced mushrooms and recommended that as well! Whatever veggies you add, I bet they will taste great in this tofu green bean stir fry.
Step 4: Mix it together & serve over rice
As a final step, add the crispy tofu to the wok with the stir fried veggies and black pepper sauce and mix together. The cornstarch from the tofu will help to thicken the sauce a bit, but you’ll also have plenty of sauce leftover to pour on top of rice.
Lastly, top off the vegan black pepper tofu bowls with fresh Thai basil! I also love serving this recipe over white rice or pairing it alongside my FAVORITE Vegan Fried Rice or Tofu Vegetable Lo Mein.
This Black Pepper Tofu & Green Beans recipe is simple, quick to whip up as a weeknight dinner, and absolutely delicious. Personally, I love that it is a healthy dish AND comfort food at the same time. Pair it with a big bowl of white rice and dig in for the best vegan tofu recipe you’ve ever had!
Looking for more Tofu Recipes? Check out these SGTO Favorites?!
(tofu is the secret ingredient!)
Black Pepper Tofu & Green Beans
A spicy & crispy Black Pepper Tofu recipe with crispy tofu, green beans, shallots, and the most delicious black pepper sauce.
Ingredients
- 1 14 oz block of firm tofu (must be firm, not soft)
- 2 Tbsp cornstarch (14 grams)
- 2 Tbsp sesame oil (22 grams)
- 1 1/2 cup chopped green beans
- 2 shallots (about 1/2 cup finely chopped)
- 10 Tbsp tamari (150 grams)
- 2.5 Tbsp organic sugar (45 grams)
- 1/2 tsp ground ginger (2 grams)
- 1 Tbsp freshly ground black pepper (6 grams)
- Fresh Thai Basil (optional, as garnish)
Instructions
- To begin, slice the block of tofu in half and press it between two towels or two paper towels. Let the tofu sit for 10 minutes to soak up any excess moisture.
- While the tofu is being pressed, chop up the green beans and shallots and make the black pepper sauce. To make the black pepper sauce, simply whisk together the soy sauce/tamari, sugar, ground ginger, and freshly ground black pepper in a small bowl and set aside.
- Once the ingredients are prepped, cut the pressed tofu into 1 inch cubes and add to a large bowl. Add the cornstarch to the bowl and use your hands to evenly coat the tofu in cornstarch.
- Next, add 1 Tbsp of sesame oil to the work and turn on the heat. Once the oil is hot, add in the tofu and stir fry for 10-15 minutes until the tofu is browned and crispy on the outside. Remove the tofu from the wok and set aside in a bowl.
- Add the remaining 1 Tbsp of sesame oil to the wok followed by the chopped shallots and green beans. Stir fry for about 5 minutes until the shallots are translucent. Then, add in the black pepper sauce and tofu. Cook all the ingredients for an additional 3-5 minutes to help thicken the sauce.
- Remove the wok from the heat and serve the black pepper tofu and green beans on top of white rice. Garnish with the Thai basil if desired. Enjoy!
Notes
- Stir fry can be stored in a closed container and will keep in the fridge for 3-4 days or in the freezer up to 1 month.
- If you would like a less spicy dish, simply reduce the black pepper to 1/2 Tbsp (3 grams). It still will taste delicious!
- For a less salty salt, use low-sodium soy sauce or replace 2 Tbsp of the tamari with vegetable broth or water.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 252Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 2522mgCarbohydrates: 24gFiber: 4gSugar: 13gProtein: 16g
ShortGirlTallOrder occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although shortgirltallorder.com attempts to provide accurate nutritional information, these figures are only estimates.
Christine F. says
I’ve now made this recipe about 5 times since I came across it 2 months ago. We love it! The only adjustment I made was to reduce the freshly ground pepper to 1/2 tbsp. It’s definitely a keeper! Thank you!
ShortGirlTallOrder says
Thank you Christine for making my day! So glad to hear you’re liking it and thanks for sharing your adjustment!
Megan says
Made this for dinner tonight! So yummy! The cornstarch was a great tip! I’ve always pressed the tofu but the cornstarch was a great add for extra crispy-ness!
Megan Horowitch says
Yes it’s definitely my go-to for crispiness! Thanks for leaving a review 🙂
Beth says
This looks amazing! I can’t wait to try it! Silly question – you me too Ed loving your wok.. I’m looking to get a new one so ii was hoping you could share which one you use? I’m overwhelmed by the options out there 🙂 Thanks so much!
ShortGirlTallOrder says
Hi Beth! I love my BergHOFF Cast Iron Wok and absolutely love it! It’s definitely not the least expensive option but I literally cook everything in it- pasta sauce, stir fry, you name it! Hope that helps 🙂 https://amzn.to/2DUC23Z
Patty says
I made this for my 10-year-old son and me and we both loved it! I’ll be adding this to our Weeknight dinner rotation.
ShortGirlTallOrder says
Thanks for the feedback Patty! So glad you loved it :).
Josabeth conlee says
Loved making this recipe! So easy and delicious. I’m not vegan, and my husband is a meat for every meal kind of guy, and he still loved this! I love that we can start eating less meat every week, thanks to meals like this.
ShortGirlTallOrder says
Thank you for the feedback- so happy this is helping you bring yummy meatless food into your life more often :).
Emily says
Just made this and it is SO tasty. I will definitely be making it again!
ShortGirlTallOrder says
Thanks Emily so so glad you liked it!
Jen says
My first time making tofu at home and it was great! I love how simple the sauce is and the whole recipe. I doubled the veggies with half broccoli and will definitely make this again soon.
ShortGirlTallOrder says
So glad you liked it Jen, thanks for the feedback!
Grace says
This recipe is DELICIOUS! It is going to become one of my ‘go to’ meals. I reckon it would work well with broccoli too 👍
ShortGirlTallOrder says
Thank you Grace! I’ve made it with broccoli too and can attest that’s also delicious 🙂
Ibs says
This was delicious! Even my 6 and 4 year olds loved it and they’re normally pretty hard to please!
ShortGirlTallOrder says
I love hearing that so glad you all loved it!
Erin says
Simple. Quick. Delicious. Vegan. I couldn’t ask for more. The sauce was amazing. Loved the spice. Highly recommend! Plus, almost no dishes to clean up. Great recipe Megan <3
ShortGirlTallOrder says
Thank you so much Erin I’m so glad you liked it!
Amber says
I used cornstarch and sesame seed oil, however when I put the tofu in the pan it stuck straight to it. I don’t have a wok and we don’t use non-stick pans (due to the chemicals), so I was a little disappointed when all the nice golden brown bits were sticking to the bottom of the pan, leaving the tofu not crispy at all. I scrapped the bits off the pan as I added the rest of the ingredients though, so we still got a bit of crunch. Because of coronavirus and limiting grocery trips, I ended up using soy sauce and fresh ginger, rather than tamari and ground ginger. If you are using soy sauce I’d recommend cutting it down by quite a lot- it turned out VERY salty. Will have to try again another time with all the right ingredients (and maybe cut down on the tamari, which still is pretty salty)!
Megan Horowitch says
Hi Amber, I’m so sorry to hear this recipe didn’t go as planned. A few suggestions to help you for next time: 1) I have a recipe for Peanut Tofu that uses baked tofu that, if you follow that method, should give you crispy tofu without needing a non-stick pan or a wok: https://shortgirltallorder.com/baked-tofu-with-spicy-peanut-sauce. 2) If you want, you can replace some of the tamari with water or use a low sodium soy sauce. I like saltier food, but I know it’s not for everyone so that should help :). Hope it goes better next time and feel free to message me with questions!
Diana says
Great recipe. I added broccoli and mushrooms and regular onion to the green beans. I cut the pepper down to 1 TBSP and still my hubby said it was spicy. I loved it!
Megan Horowitch says
Hi Diana thank you so much for the feedback and love the additions of more veggies! If you have time to leave a star rating as well that would be amazing 🙂
camila says
This recipe is amazing!! Off the charts incredible!!
Super tasty!
I’ll be making it again
Megan Horowitch says
Thank you! It’s def a fave over here too 🙂
Bailey W. says
I’ve probably made this 10 times now since I came across the recipe a few months ago. It’s easy and delicious! I’ve subbed in broccoli for the beans, and green onions for the basil depending on what i have on hand. It also keeps so well for lunches the next day! This is a staple in our house for sure!!
Megan Horowitch says
So happy to hear that!! And totally agree- broccoli//green onions also taste amazing in this recipe 🙂
Colleen says
Made this for dinner tonight. My husband and I LOVED it. We will definitely be adding this to our rotation! We’re trying to introduce more plant based recipes into our weekly meals and this blog is everything!
Megan Horowitch says
Yay I love hearing that and thank you! Can’t wait to see what else you make. If you have time to leave a star rating too that would mean SO much 🙂
Amanda says
LOVED this dish! I’m a huge fan of pepper and this definitely hit the spot. I should also mention I am NOT very good at cooking at all and this recipe was easy for me to understand and follow. Next time I make it, I might use just a little bit less sauce in the pan so it will thicken quicker. Definitely recommend this dish, especially if you love pepper!
Megan Horowitch says
So so glad you loved it!
Lynn says
This was my first time cooking tofu and it turned out great! I made half of the sauce and used broccoli instead of green beans. There was plenty of sauce and the tofu was crispy and delicious. Thanks for the recipe!
Megan Horowitch says
So glad you enjoyed it and thanks for the feedback!
Leigh Evans says
Loved this recipe with a few adjustments! Halved the pepper, and also halved the tamari and replaced the other 5 tbsp with water (there’s a lot of sodium in 10 tbsp of tamari!). Turned out great, but even with the pepper halved it was almost too hot for my low spiciness threshold. My partner absolutely loved it and says it was one of the best things I’ve ever made! Thanks for sharing 🙂
Megan Horowitch says
So glad you liked it! Water is a great idea to make it lower in sodium 🙂