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
Scale
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
