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Black Pepper Tofu & Green Beans Recipe

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4 from 44 reviews

A flavorful and crispy Black Pepper Tofu stir fry featuring firm tofu and fresh green beans, cooked with a savory black pepper sauce made from tamari, sugar, and aromatic spices. This dish is perfect served over white rice and garnished with fresh Thai basil for a fragrant finish.

  • Total Time: 35 minutes
  • Yield: 3-4 servings

Ingredients

Tofu:

  • 14 oz firm tofu (must be firm or extra firm, not soft)
  • 2 Tablespoons cornstarch
  • 2 Tablespoons sesame oil, divided

Vegetables and Aromatics:

  • 1 ½ cup chopped green beans
  • 2 shallots (about ½ cup finely chopped)

Black Pepper Sauce:

  • 6 Tablespoons tamari or soy sauce
  • 3 Tablespoons water or vegetable broth (can substitute extra tamari for a saltier dish)
  • 2 ½ Tablespoons organic sugar
  • ½ teaspoon ground ginger
  • 1 Tablespoon freshly ground black pepper (reduce to ½ Tablespoon for less spicy)

Garnish:

  • Fresh Thai Basil (optional)

Instructions

  1. Press Tofu: Slice the tofu block in half and press it between two towels or paper towels. Let it sit for 10 minutes to release excess moisture, which will help achieve a crispier texture when cooked.
  2. Prep Vegetables and Sauce: While the tofu is pressing, chop the green beans and finely chop the shallots. Whisk together tamari (or soy sauce), water or vegetable broth, organic sugar, ground ginger, and freshly ground black pepper in a small bowl to create the black pepper sauce; set aside.
  3. Coat Tofu: Cut the pressed tofu into 1-inch cubes. Place in a large bowl and add cornstarch. Using your hands, toss and coat the tofu cubes evenly with the cornstarch to help them crisp up during frying.
  4. Fry Tofu: Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat. Once hot, add the tofu cubes and stir fry for 10-15 minutes, turning occasionally until the tofu is browned and crispy on all sides. Remove tofu from the wok and set aside.
  5. Cook Vegetables: Add the remaining 1 tablespoon of sesame oil to the wok. Add chopped shallots and green beans, stir frying for about 5 minutes until shallots are translucent and green beans are slightly tender yet crisp.
  6. Add Sauce and Tofu: Pour the prepared black pepper sauce into the wok with the vegetables, then add the fried tofu back in. Stir fry everything together for another 3-5 minutes, allowing the sauce to thicken and coat the tofu and vegetables evenly.
  7. Serve: Remove from heat and serve the black pepper tofu and green beans over a bed of steamed white rice. Garnish with fresh Thai basil if desired. Enjoy your delicious stir fry!

Notes

  • This stir fry can be stored in a closed container in the refrigerator for 3-4 days or frozen for up to 1 month.
  • The original sauce consisted of 10 tablespoons tamari; feel free to adjust the tamari and water/vegetable broth ratio to suit your taste.
  • For a less salty sauce, use low-sodium soy sauce or increase the amount of vegetable broth or water to replace tamari.
  • Reduce freshly ground black pepper to ½ tablespoon (3 grams) if you prefer a milder spice level.
  • This recipe is adapted from Dishing Out The Health’s Black Pepper Tofu, modified to be less spicy and with added vegetables.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stir Frying
  • Cuisine: Asian
  • Diet: Vegetarian

Find it online: https://flavorhug.com/black-pepper-tofu-and-green-beans-recipe/