Black Pepper Tofu & Cauliflower Recipe
If you’re on the lookout for a dinner that dazzles both the eye and the palate, you have to try Black Pepper Tofu & Cauliflower. This colorful plant-based stir-fry is a true showstopper: crispy-edged tofu cubes and tender cauliflower come together in a glossy, aromatic black pepper sauce. It’s everything you want in a weeknight meal—bursting with umami, peppery warmth, and the bonus of being both quick and healthy. Whether you’re a tofu fan or just discovering the magic of cauliflower in savory dishes, this is a recipe you’ll want to make again and again.
Ingredients You’ll Need
What makes Black Pepper Tofu & Cauliflower such a winner is how a handful of simple, everyday ingredients create such bold flavors and satisfying textures. Each item here plays an important part, whether it’s adding crunch, spice, or that irresistible stickiness to bring it all together.
- Firm tofu (14 ounces, pressed and cubed): Pressing the tofu is non-negotiable—it helps it crisp beautifully so it doesn’t fall apart in the pan.
- Cauliflower florets (3 cups): Their nutty, slightly sweet bite is the perfect partner for our peppery sauce.
- Vegetable oil (2 tablespoons): Essential for searing tofu and making everything golden without sticking.
- Onion (1 medium, sliced): Brings sweetness and a subtle depth to the sauce.
- Garlic (3 cloves, minced): No stir-fry is complete without that punchy, aromatic base.
- Freshly ground black pepper (1 tablespoon): The star of the show—use freshly cracked for maximum flavor!
- Soy sauce (2 tablespoons): Salty, savory, and essential for that umami backbone.
- Oyster sauce or mushroom sauce (1 tablespoon): For a classic finish, but swap for a vegan version to keep things plant-based.
- Sugar (1 teaspoon): Just enough to bring all the flavors into balance.
- Cornstarch (1 teaspoon), mixed with 2 tablespoons water: This little trick thickens the sauce so it clings to every bite.
- Green onions (2, sliced): Sprinkle these over the top for a fresh, vibrant crunch.
- Sesame seeds (for garnish): Adds a hint of nuttiness and a final pop of texture.
How to Make Black Pepper Tofu & Cauliflower
Step 1: Crisp the Tofu
Begin by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil shimmers, gently add your pressed, cubed tofu. Let the tofu cubes sear undisturbed for a couple of minutes before flipping, so they develop that mouthwatering golden crust. After about 6–8 minutes, once all sides look crisp and inviting, remove the tofu from the pan and set it aside—these nuggets will soak up all the sauce later!
Step 2: Sauté the Aromatics
In the same pan, add the remaining tablespoon of oil. Toss in the sliced onion and minced garlic. Stir-fry for about 3 minutes, until the onions turn translucent and your kitchen starts to smell irresistible. This is your flavor foundation, so don’t rush this part—the sweetness and depth it brings to the Black Pepper Tofu & Cauliflower can’t be beat.
Step 3: Stir-Fry the Cauliflower
Add the cauliflower florets to your softened aromatics. Stir-fry for around 5–7 minutes, making sure to keep things moving so the cauliflower becomes tender-crisp instead of soggy. At this stage, you want your florets to hold their shape but yield easily to a fork—they’ll absorb even more flavor in the next step.
Step 4: Build the Sauce
Now for the magic! Sprinkle in the freshly ground black pepper (don’t be shy), soy sauce, oyster or mushroom sauce, and sugar. Stir everything together to coat those veggies in the fragrant, glossy mixture. Pour in the cornstarch slurry and watch as the sauce thickens and clings to every piece. Let it simmer for 2–3 minutes, enough for everything to meld without overcooking the cauliflower.
Step 5: Finish and Serve
Return the golden tofu to the pan and gently toss to coat, ensuring every cube soaks up that peppery sauce. Once everything is heated through and beautifully coated, your Black Pepper Tofu & Cauliflower is ready to serve! Scatter fresh green onions and a sprinkle of sesame seeds over the top for extra color and crunch. Serve hot—preferably over fluffy steamed rice for the ultimate comfort experience.
How to Serve Black Pepper Tofu & Cauliflower
Garnishes
Finish your Black Pepper Tofu & Cauliflower with a confetti of sliced green onions and toasted sesame seeds. Not only does this add a burst of color, but it also brings a fresh crunch and subtle nuttiness that make each bite even more craveable. If you like a little heat, try a drizzle of chili oil or a pinch of crushed red pepper flakes.
Side Dishes
While this dish shines on its own, it’s even better when partnered with simple sides. Steamed jasmine or basmati rice is classic, but brown rice or even quinoa work beautifully. For more veggies, toss in a quick cucumber salad or some sautéed baby bok choy—anything sturdy and fresh to balance the bold flavors of your Black Pepper Tofu & Cauliflower.
Creative Ways to Present
Don’t be afraid to have some fun! Serve your Black Pepper Tofu & Cauliflower family-style in a big platter for sharing, or pile the stir-fry into lettuce cups for a fresh party appetizer. Want to get fancy? Spoon it over crispy rice cakes or nestle it into grain bowls with quick-pickled radishes and avocado for a trendy, nourishing update.
Make Ahead and Storage
Storing Leftovers
Let leftover Black Pepper Tofu & Cauliflower cool to room temperature before transferring to an airtight container. It keeps well in the refrigerator for up to three days—perfect for quick lunches or fast weeknight repeats. The sauce may thicken a bit, but flavors deepen as it sits!
Freezing
If you need to freeze leftovers, pack them in freezer-safe containers in single portions. While the texture of the tofu and cauliflower may soften a little after thawing, the flavor holds up beautifully. Freeze for up to two months, then thaw overnight in the fridge before reheating.
Reheating
To bring the dish back to its original glory, reheat Black Pepper Tofu & Cauliflower gently in a skillet over medium heat, spritzing with a splash of water if needed to loosen the sauce. The microwave works in a pinch, but stir halfway through for even heat. Either way, it’s just as satisfying the second time around!
FAQs
Can I make Black Pepper Tofu & Cauliflower completely vegan?
Absolutely! Just use mushroom sauce (or a vegan oyster-style sauce) in place of traditional oyster sauce, and you’ll have a 100 percent vegan dish without sacrificing any umami depth.
How do I press tofu, and why is it necessary?
Pressing tofu removes excess moisture, resulting in crispier cubes that fry golden and hold up in the sauce. Place the tofu block between paper towels, top with a heavy plate or pan, and let it sit for 15–20 minutes before cubing.
Is Black Pepper Tofu & Cauliflower spicy?
The pepper brings a warm, pronounced kick, but it isn’t fiery-hot. If you’re sensitive to spice, you can reduce the black pepper a bit, or for more heat, add extra or pair with hot chili oil at the table.
Can I add other vegetables or protein?
Definitely! Bell peppers, snap peas, or broccoli all make great additions. If you want even more protein, add some edamame or cashews, tailoring the recipe to what you love or have on hand.
What’s the best way to serve Black Pepper Tofu & Cauliflower for a crowd?
Pile it high on a large platter, garnish generously with fresh herbs and sesame seeds, and let guests serve themselves family-style. Pair it with rice and simple vegetable sides for an impressive, hassle-free meal everyone will enjoy.
Final Thoughts
There’s something undeniably satisfying about serving up a bowl of Black Pepper Tofu & Cauliflower—bold, glossy, and overflowing with flavor. If you’ve been searching for that one easy, crowd-pleasing stir-fry that never gets old, give this recipe a try. It might just become your new favorite!
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Black Pepper Tofu & Cauliflower Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Black Pepper Tofu & Cauliflower recipe is a flavorful and satisfying vegetarian dish with a kick of spice from freshly ground black pepper. The crispy tofu cubes and tender-crisp cauliflower florets are coated in a savory sauce, making it a perfect main course served over steamed rice.
Ingredients
Tofu:
- 14 ounces firm tofu (pressed and cubed)
Cauliflower:
- 3 cups cauliflower florets
Other Ingredients:
- 2 tablespoons vegetable oil
- 1 medium onion (sliced)
- 3 cloves garlic (minced)
- 1 tablespoon freshly ground black pepper
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for vegetarian use mushroom sauce)
- 1 teaspoon sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 2 green onions (sliced)
- Sesame seeds for garnish
Instructions
- Crisp Tofu: Heat 1 tablespoon vegetable oil in a large skillet or wok. Cook tofu until golden and crisp. Set aside.
- Sauté Aromatics: Add remaining oil to the pan. Sauté onion and garlic until fragrant.
- Cook Cauliflower: Add cauliflower and stir-fry until tender-crisp.
- Add Seasonings: Stir in black pepper, soy sauce, oyster sauce, sugar, and cornstarch slurry. Cook until sauce thickens.
- Combine Ingredients: Return tofu to the pan and toss to coat. Garnish with green onions and sesame seeds.
- Serve: Enjoy hot with steamed rice.
Notes
- Adjust black pepper to taste
- For vegan option, omit oyster sauce or use vegetarian mushroom sauce
- Enhance with bell peppers or snap peas
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg
