Cracked Pepper as a main flavour sounds….intriguing? Well it should, since this Vegan Pepper Tofu will make your tastebuds tingle in just the right way as you feel fried tofu, covered in sticky soy glaze and coarsely ground punchy pepper corns go down your gullet.

Once upon a time in a bustling kitchen, a stressed cook accidentally spilled too many peppercorns into a simmering sauce. With time running out and customers eagerly waiting, he had no choice but to serve it. To his surprise, diners were enchanted by the unique texture and spicy kick of the sauce. The unexpected creation, now known as Pepper Tofu, became an instant hit. I like to think the most unique dishes happen by accident. So maybe there’s some truth in this made-up story.

Main Ingredients for Vegan Pepper Tofu

Tofu
Red Bell Pepper
Onion
Garlic
Pepper
Soy Sauce
Syrup/Sugar
Corn Starch

I’m not good with spice!

Pepper Tofu can be very spicy but you can reduce the heat by adding less pepper. Adjust the amount gradually to suit your taste. Also worth mentioning is, the spice from peppercorns differs from chilli spice. It doesn’t linger or set your mouth on fire. Instead, it provides a quick, temporary burst of heat that fades after swallowing. So don’t be afraid to add plenty of pepper corns to this dish.

Best tofu for Vegan Pepper Tofu: firm, extra firm or pressed?

Tofu comes in several textures, from silken to soft, firm and extra firm. Silken and soft tofu are creamy and delicate, great for soups or blending into sauces, but not the best choice here. For pepper tofu, where the cubes need to be fried until golden before simmering in the sauce, firm or extra firm tofu works best. They hold their shape in the pan, crisp up nicely and soak up all that peppery sauce without breaking apart. I usually use firm tofu, since that’s what’s available at my local store, but extra firm would also work if you can find it. Both options are excellent for getting that perfect balance of crispy outside and saucy inside.

My tofu keeps sticking to the pan!

You can try different options. It’s possible to fry tofu in an air fryer or bake it until golden and crispy. If using a pan, make sure you use enough oil and heat it well before adding the tofu cubes. Let the tofu fry on medium heat for a few minutes without stirring. This helps develop a thicker, dry crust on the underside, which prevents it from sticking to the pan. Another important step is pressing the tofu before cooking. Simply wrap the block in a clean kitchen towel, place something heavy on top and let it sit for at least 15 minutes. This removes excess water, making the tofu firmer and easier to crisp up.

How can I achieve the perfect sauce consistency?

To achieve the perfect sauce consistency, we can consider a few variables. Syrups like agave, maple or rice create a sticky, thick sauce faster than sugar. If the sauce is too runny add more cornstarch and/or heat it to thicken. Make sure to mix the cornstarch with some water before adding to prevent clumping. If the sauce becomes too thick, simply add water to thin it. Another trick is to let the sauce simmer gently, as this reduces excess liquid and deepens the flavour. You can also adjust the consistency depending on how you want to serve the dish. For example, a thicker sauce works great over rice, while a slightly looser sauce coats noodles more evenly.

Perfect pairings for Vegan Pepper Tofu

Pepper tofu is super versatile, so you can enjoy it with lots of different sides. I usually stick with rice, because it soaks up the peppery sauce perfectly. Bell peppers are my favourite vegetable to add, since their sweetness balances the heat so well. I also love topping it with fresh spring onions. Mushrooms are another great option if you want to bulk it up a little more, because they add an earthy depth that works beautifully with the sauce. For a change, you can also serve it with noodles, thick udon noodles give a hearty bite, while rice noodles are a great gluten-free choice.

Why throw my perfectly crispy Vegan Pepper Tofu in a sticky sauce?

You might wonder why you should fry tofu until crispy when it will end up in a sticky sauce anyway. While you could skip frying to avoid calories, there is a big benefit to this step. Frying tofu in starch creates a dry, crispy coating that is thirsting for any kind of moisture and absorbs sauce flavour perfectly. Without frying, tofu retains water and absorbs less sauce. Add tofu to the sauce just before serving to maintain its crispy texture while soaking up enough sauce. The longer it sits, the softer it gets, but it remains delicious.