If you love bold flavors and hearty textures, the Black Pepper Tofu & Cauliflower Recipe is about to become one of your go-to dishes. This vibrant stir-fry delivers a perfect balance of crispy tofu cubes and tender-crisp cauliflower, all enveloped in a rich, savory black pepper sauce that tingles your taste buds with every bite. It’s a fantastic vegan main course that feels indulgent and wholesome at the same time, making it ideal for weeknight dinners or casual gatherings with friends who appreciate spicy, satisfying meals.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, bringing texture, depth, and color to the dish. From the crispy fried tofu to the bright and tender cauliflower, this simple yet essential list promises layers of flavor and a delightful sensory experience.
- Extra-firm tofu (14 oz): Pressed and cubed to ensure maximum crispiness and a chewy texture that holds up perfectly in the stir-fry.
- Cauliflower (1 small head): Cut into bite-sized florets for a tender-crisp contrast to the tofu and to add a fresh, mild earthiness.
- Cornstarch (3 tablespoons): Used to coat the tofu, giving it that irresistible golden crust.
- Neutral oil (2 tablespoons): Such as avocado or vegetable oil, to fry tofu and sauté vegetables without overpowering flavors.
- Onion (1 small, thinly sliced): Adds sweetness and a bit of crunch when cooked just right.
- Garlic (4 cloves, minced): Vital for that savory punch and aromatic base.
- Fresh ginger (1-inch piece, minced): Delivers a warm, zesty kick that brightens the entire dish.
- Freshly ground black pepper (1 tablespoon): The hero of this recipe, providing a bold, spicy heat that defines the dish.
- Soy sauce (2 tablespoons): Brings salty umami, deepening the flavor profile.
- Dark soy sauce (1 tablespoon): Adds richness and that beautiful dark color to the sauce.
- Hoisin sauce (1 tablespoon): Offers a subtle sweetness and complexity for balance.
- Rice vinegar (1 tablespoon): Injects a bright acidity to lift the heaviness of the sauce.
- Brown sugar (1 tablespoon): Softens the spice and acidity with a touch of caramel sweetness.
- Water (1/4 cup): Helps to create a saucy consistency that clings to the tofu and cauliflower.
- Sesame oil (1 teaspoon): Just a hint to infuse a nutty aroma that rounds out the flavors.
- Green onions and sesame seeds (optional): Fresh garnishes for a pop of color and texture at the end.
How to Make Black Pepper Tofu & Cauliflower Recipe
Step 1: Prepare and Coat the Tofu
Start by pressing the tofu to remove excess moisture, which is key for achieving a crispy bite. Once pressed, cut it into even cubes and toss them with cornstarch until they’re fully coated. The cornstarch forms a beautifully crisp shell when frying, locking in a velvety interior texture.
Step 2: Fry the Tofu
Heat one tablespoon of neutral oil in a large skillet or wok over medium-high heat. Carefully add the tofu cubes and fry them until every side turns golden brown and delightfully crispy, about 8 to 10 minutes. Patience here is worth it — the crunchy tofu creates a stunning contrast to the tender cauliflower.
Step 3: Sauté the Cauliflower
Remove the tofu and set it aside on a paper towel to drain any excess oil. Use the same pan and add the remaining oil. Toss in the cauliflower florets, cooking them until they have light brown patches and remain tender but still a little firm inside — about 6 to 8 minutes. This ensures each bite bursts with freshness and texture.
Step 4: Add Aromatics
Push the cauliflower to one side of the pan, then add the onions, minced garlic, and ginger. Stir and cook until the onions soften and the garlic and ginger release their fragrant goodness, roughly 2 minutes. This aromatic trio gives the dish a deep, inviting scent that will make your kitchen smell irresistible.
Step 5: Combine Tofu and Cauliflower
Return the crispy tofu to the pan, combining it gently with the cauliflower and aromatics. This step brings all the textures together and sets the stage for the flavorful sauce to shine.
Step 6: Make the Black Pepper Sauce and Finish Cooking
In a small bowl, whisk together the freshly ground black pepper, soy sauce, dark soy sauce, hoisin sauce, rice vinegar, brown sugar, water, and sesame oil. Pour this sauce over the tofu and cauliflower mixture then toss everything to coat evenly. Cook for another 2 to 3 minutes, allowing the sauce to thicken and glaze each component with its glossy, spicy richness.
How to Serve Black Pepper Tofu & Cauliflower Recipe
Garnishes
Sprinkle sliced green onions and toasted sesame seeds on top just before serving to add a fresh crunch and a little nuttiness. These garnishes also brighten up the presentation, giving the dish an irresistible finish that looks as good as it tastes.
Side Dishes
This Black Pepper Tofu & Cauliflower Recipe pairs beautifully with steamed jasmine rice or fragrant brown rice to soak up all the sauce. For a lighter option, serve it alongside a crisp cucumber salad or a simple miso soup to complement the bold flavors without overwhelming the palate.
Creative Ways to Present
For a fun twist, serve the stir-fry in lettuce cups for a hands-on meal that’s perfect for sharing. You can also toss the entire mixture with cooked noodles or pile it on top of rice bowls sprinkled with crushed peanuts or chili flakes if you enjoy an extra kick of spice.
Make Ahead and Storage
Storing Leftovers
Leftover Black Pepper Tofu & Cauliflower Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a great next-day meal or work lunch option.
Freezing
If you want to keep it longer, freezing is possible but not ideal for the tofu’s texture. Place the cooled stir-fry in a freezer-safe container and freeze for up to 1 month. Thaw in the fridge overnight before reheating.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. Avoid microwaving if possible to preserve the tofu’s crispiness and the cauliflower’s texture.
FAQs
Can I use regular black pepper instead of freshly ground?
While freshly ground black pepper delivers a stronger, more vibrant flavor for this recipe, you can use pre-ground black pepper in a pinch. Just keep in mind the taste might be a bit milder and less aromatic.
Is this recipe gluten-free?
This Black Pepper Tofu & Cauliflower Recipe can easily be made gluten-free by substituting tamari for soy sauce and choosing a gluten-free hoisin sauce. These swaps maintain all the great flavors without gluten.
Can I add other vegetables?
Absolutely! Bell peppers, snap peas, or mushrooms make excellent additions and complement the flavors beautifully. Just add them when sautéing the cauliflower to keep everything cooking evenly.
How spicy is the dish?
The black pepper provides a warm, spicy heat, but it’s not overwhelmingly hot. For those who enjoy extra spice, a pinch of red pepper flakes or chopped fresh chili peppers can be added during the sauce step.
What’s the best way to press tofu?
Wrap the tofu block in a clean kitchen towel, place it on a plate, and set a heavy object like a cast-iron skillet or a few books on top for 15-20 minutes. This removes water and results in firmer, crispier tofu when cooked.
Final Thoughts
Getting to know the Black Pepper Tofu & Cauliflower Recipe feels like meeting an old friend who’s always ready to satisfy your cravings with bold flavors and comforting textures. It’s a go-to dish that’s easy to prepare yet impressive enough to share with family and friends. Once you try it, I guarantee it’ll earn a special place in your recipe collection. Give it a whirl and enjoy every spicy, crispy bite!
Print
Black Pepper Tofu & Cauliflower Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegan
Description
A flavorful and spicy vegan stir-fry featuring crispy tofu and tender-crisp cauliflower florets, coated in a rich black pepper sauce and garnished with green onions and sesame seeds. This Asian-inspired main course is perfect for a quick and satisfying weeknight meal.
Ingredients
Tofu & Vegetables
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 small head cauliflower, cut into bite-sized florets
- 3 tablespoons cornstarch
- 2 tablespoons neutral oil (like avocado or vegetable oil), divided
- 1 small onion, thinly sliced
- 4 garlic cloves, minced
- 1-inch piece fresh ginger, minced
Sauce
- 1 tablespoon freshly ground black pepper
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 cup water
- 1 teaspoon sesame oil
Garnish (optional)
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the tofu: Toss the cubed tofu with cornstarch until evenly coated to help create a crispy texture when cooked.
- Fry the tofu: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Fry the tofu cubes until golden and crispy on all sides, about 8–10 minutes. Remove from the pan and set aside.
- Sauté the cauliflower: In the same pan, add the remaining oil and sauté the cauliflower florets for 6–8 minutes, stirring occasionally, until they are lightly browned and tender-crisp.
- Cook aromatics: Push the cauliflower to one side of the pan and add the thinly sliced onion, minced garlic, and ginger to the cleared space. Cook until fragrant, about 2 minutes.
- Combine tofu and sauce: Return the tofu to the pan with the vegetables. In a small bowl, whisk together freshly ground black pepper, soy sauces, hoisin sauce, rice vinegar, brown sugar, water, and sesame oil to create the sauce.
- Simmer everything together: Pour the sauce over the tofu and cauliflower, stirring well to coat everything evenly. Cook for another 2–3 minutes, allowing the sauce to thicken and mingle flavors.
- Garnish and serve: Remove from heat. Garnish with sliced green onions and sesame seeds if desired. Serve hot over steamed rice for a complete meal.
Notes
- For extra heat, add a pinch of red pepper flakes or a chopped chili to the sauce.
- To make this recipe gluten-free, substitute tamari for soy sauce and use a gluten-free hoisin sauce.
