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A bowl of white rice filled with black pepper tofu, green beans, and basil

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.
4.74 from 88 votes
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Course: Vegetarian Lunch + Dinner
Cuisine: Asian Fusion
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings


  • 14 oz firm tofu must be firm or extra firm, not soft
  • 2 Tablespoons cornstarch
  • 2 Tablespoons sesame oil
  • 1 ½ cup chopped green beans
  • 2 shallots about ½ cup finely chopped
  • 10 Tablespoons tamari *substitute 2 Tablespoons with water or vegetable broth for a less salty dish
  • 2 ½ Tablespoons organic sugar
  • ½ teaspoon ground ginger
  • 1 Tablespoon freshly ground black pepper
  • Fresh Thai Basil optional, as garnish


  • 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!


  • Stir fry can be stored in a closed container and will keep in the fridge for 3-4 days or in the freezer for up to 1 month.
  • If you would like a less spicy dish, simply reduce the black pepper to ½ Tbsp (3 grams). It still will taste delicious!
  • For a less salty sauce, use low-sodium soy sauce or replace 2-3 Tbsp of the tamari with vegetable broth or water.
  • This recipe is adapted from Dishing out the Health Black Pepper Tofu recipe but is less spicy & contains more veggie goodness!


Serving: 1bowl, no rice | Calories: 243kcal | Carbohydrates: 22g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 2522mg | Potassium: 248mg | Fiber: 3g | Sugar: 11g | Vitamin A: 293IU | Vitamin C: 6mg | Calcium: 160mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!