Description
This Blackberry Glazed Tofu with Black Pepper Chili is a vibrant vegan main course that perfectly balances sweet, spicy, and tangy flavors. Crispy pan-fried tofu cubes are coated in a luscious blackberry glaze infused with soy, garlic, ginger, and chili, creating a delightful fusion dish that’s perfect served over rice or noodles. This protein-packed, gluten-free option is ideal for a flavorful weeknight dinner or entertaining guests with something unique and healthy.
Ingredients
Scale
Tofu
- 1 (14 oz) block extra-firm tofu, pressed and cut into cubes
- 1 tablespoon cornstarch
- 2 tablespoons neutral oil (like avocado or vegetable)
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
Blackberry Glaze
- ½ cup fresh or frozen blackberries
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon chili garlic sauce (or sriracha)
- 1 clove garlic, minced
- ½ teaspoon grated fresh ginger
- 1 teaspoon cornstarch + 1 tablespoon water (slurry)
Optional Toppings
- Sliced green onions
- Sesame seeds
- More cracked black pepper
Instructions
- Press and cube the tofu: Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes. Gently toss the cubes with cornstarch, salt, and cracked black pepper to ensure even coating.
- Pan-fry the tofu: Heat neutral oil in a nonstick skillet or wok over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden and crispy on all sides, about 8–10 minutes. Remove the tofu from the pan and set aside.
- Prepare the blackberry glaze: In the same skillet, add blackberries, soy sauce, rice vinegar, maple syrup, chili garlic sauce, minced garlic, and grated ginger. Cook over medium heat for 3–4 minutes, gently mashing the berries as they soften and release their juices.
- Thicken the glaze: Stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook for another 1–2 minutes until the glaze thickens and becomes glossy.
- Coat the tofu with glaze: Return the crispy tofu to the pan and gently toss to coat each piece evenly with the blackberry glaze.
- Serve: Serve the glazed tofu hot over rice or noodles. Garnish with sliced green onions, sesame seeds, and additional cracked black pepper, if desired.
Notes
- For a deeper flavor, marinate the tofu in soy sauce and garlic before cooking.
- This recipe balances sweet, spicy, and tangy flavors beautifully.
- Pairs well with stir-fried veggies or steamed bok choy for a complete meal.
- Use tamari instead of soy sauce to make the dish gluten-free.
