Black Pepper Tofu & Green Beans Recipe
A savory and spicy Black Pepper Tofu & Green Beans stir-fry featuring crispy tofu cubes tossed with fresh green beans and shallots in a bold black pepper sauce, garnished with fragrant Thai basil. Perfect as a flavorful vegetarian main dish served over white rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Tofu and Coating
- 14 oz firm tofu (must be firm or extra firm, not soft)
- 2 Tablespoons cornstarch
- 2 Tablespoons sesame oil, divided
Vegetables
- 1 ½ cups chopped green beans
- 2 shallots (about ½ cup finely chopped)
Sauce
- 6 Tablespoons tamari or soy sauce
- 3 Tablespoons water or vegetable broth (can substitute with 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 a less spicy dish)
Garnish
- Fresh Thai Basil (optional)
Instructions
- Press the Tofu: Slice the block of tofu in half and place it between two towels or paper towels. Press gently to soak up any excess moisture and let it sit for 10 minutes to firm up for better frying.
- Prepare Ingredients and Sauce: While the tofu is pressing, chop the green beans and shallots. In a small bowl, whisk together tamari or soy sauce, water or vegetable broth, organic sugar, ground ginger, and freshly ground black pepper to make the black pepper sauce; set aside.
- Coat the Tofu: Cut the pressed tofu into 1-inch cubes and place in a large bowl. Add the cornstarch and use your hands to evenly coat all tofu pieces with the cornstarch, ensuring a crispy exterior when fried.
- Fry the Tofu: Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the tofu cubes and stir-fry for 10 to 15 minutes, turning frequently until the tofu is browned and crispy on all sides. Remove the tofu from the wok and set aside.
- Cook Vegetables: Add the remaining 1 tablespoon of sesame oil to the wok, then add the chopped shallots and green beans. Stir-fry for about 5 minutes until shallots become translucent and green beans are tender-crisp.
- Combine and Finish: Pour the prepared black pepper sauce into the wok and add back the crispy tofu. Stir everything together and cook for an additional 3 to 5 minutes to thicken the sauce and allow flavors to meld.
- Serve: Remove from heat and serve the black pepper tofu and green beans over steamed white rice. Garnish with fresh Thai basil leaves if desired. Enjoy your flavorful vegetarian meal!
Notes
- For a milder spice level, reduce the freshly ground black pepper to ½ tablespoon.
- Pressing the tofu is crucial to remove excess moisture and achieve a crispy texture.
- Use firm or extra-firm tofu specifically for frying; soft tofu will break apart.
- Substitute vegetable broth for water to add extra depth of flavor in the sauce.
- Serve immediately for best texture and flavor.
