Black Pepper Tofu
Crisp cornflour tofu tossed with peppers in a sticky, peppery soy sauce. Ready in 35 minutes.
- Time35 min
- LevelEasy
- Costabout £1.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 650kcal
- 89gcarbs
- 12.7gof which sugars
- 20.3gfat
- 4.6gsaturates
- 27.3gprotein
- 9gfibre
- 1.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice to the packet instructions and keep it covered.
- 2
Cut the pressed tofu into 2 cm cubes and toss gently in the cornflour with a pinch of salt.
- 3
Heat 2 tbsp oil in a large non stick pan over a medium high heat. Fry the tofu for 8 minutes, turning, until crisp and golden all over. Lift out onto a plate.
8 min - 4
Add the last tbsp oil and stir fry the onion and peppers for 3 minutes. Add the garlic, ginger and crushed pepper and cook for 1 minute until it smells fiery.
4 min - 5
Mix both soy sauces, the sugar, vinegar and water. Pour into the pan, bubble for 2 minutes, then return the tofu and toss to coat.
2 min - 6
Stir through the spring onions and serve over the rice straight away so the tofu stays crisp.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
