Black Pepper Tofu


Preparation info

  • Servings:


    • Difficulty


    • Ready in

      30 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

I’ve included two stir-fry dishes in the same chapter! I just couldn’t leave out this dish, because if you are pressed for time and want something spicy and filling, this is about as good as it gets. In less than thirty minutes, you can have this dish on the table–and it packs a ton of flavor. You might think that the amount of black pepper listed is a typo when you measure it. I assure you it is not. Just go with it.



  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 4 tablespoons unsalted butter
  • ½ cup (about 3 large) minced shallot
  • 2 red jalapeños, diced with seeds
  • 5 cloves garlic, minced
  • 2 inches fresh ginger, minced
  • 1 tablespoon black peppercorns
  • 14 ounces ( cups) cooked tofu, cubed
  • 6 scallions, chopped, garnish
  • cooked rice for serving


    1. In a small bowl, whisk together soy sauce, sugar, and sesame oil for the sauce and set aside.
    2. Add butter to a wok or large skillet and once melted, add shallot, red jalapeños, garlic, and ginger. Cook over medium-high heat until veggies start to soften, about 3 to 4 minutes. Stir constantly to prevent burning.
    3. Grind peppercorns roughly.
    4. Pour soy sauce mixture into wok and immediately add black pepper and tofu. Toss to combine and heat tofu. Let cook for a minute to thicken sauce.
    5. Garnish with chopped scallions and serve immediately with rice.