Freshly ground black peppercorns give this tofu dish its signature fiery kick, which we add to a sweet and sticky sauce and serve with rice, broccoli and cucumber.
Notes
- If you can’t find light and dark soy sauce, you can simply use regular soy sauce (which is probably light soy sauce). However it might add a more salty flavour to the dish, so you might want to consider adding more sweetness to balance the flavour.
- You can easily lower the total calories and fat by reducing the amount of coconut oil and maple syrup.
- If you can, try to find refined coconut oil – which has a higher smoking point and is more suitable for cooking compared to unrefined (raw or virgin) coconut oil.
- The tofu we use is extra-firm and doesn’t require pressing. Depending on how firm your tofu is, you might need to press it before slicing into cubes.
- We like our black pepper sauce extra fiery so we add all three teaspoons of freshly ground black peppercorns, but you can choose to add less and adjust to your liking.
- You can serve the tofu with whatever veggies you like. Steamed pak choi or green beans would also work well, as well as grated carrot and thinly sliced radish.
![](https://www.wearesovegan.com/wp-content/uploads/2022/01/veganblackpeppertofurecipeH2.jpg)
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9 Comments
Looks Yummy can’t wait to try it!
Made this for dinner tonight. Such an easy and delicious recipe, thank you!
Thanks Jo!
Soooo good!! I love black pepper and this is a new faveeee!! I only had low sodium light soy sauce, so I wanna try and find dark soy sauce to get that color!
Thanks Angie!
This looks amazing and delicious! I can’t wait to make this 🙂
thanks Tori!
Have been meaning to make this for a long time, but finally got round to it tonight. Needless to say, we weren’t disappointed! Well done guys, such a good recipe. We added pak choi to the tenderstem brocoli as well as a sprinkling of sesame seeds over the chopped cucumber.
Delicious! We added yellow peppers and asparagus and it was great!