If you’re searching for the ultimate vegan comfort food that’s as vibrant as it is bold, Black Pepper Tofu & Cauliflower might just become your new weeknight go-to. This flavor-packed dish strikes the perfect balance between crispy tofu, tender-yet-toasty cauliflower, and a savory, peppery sauce that clings to every bite. It’s hearty and wholesome, refreshingly aromatic from ginger and garlic, and ideal for ladling over warm rice. Whether you’re serving up dinner for loved ones or spicing up your meal prep, Black Pepper Tofu & Cauliflower is a total crowd-pleaser that explodes with satisfying texture and zest.
Ingredients You’ll Need
The magic of this Black Pepper Tofu & Cauliflower recipe is just how easy the ingredient list is—no obscure items here, just kitchen staples that work together in unforgettable harmony. Every component earns its place, turning simple produce and pantry finds into a masterpiece of flavors and color.
- Extra-firm tofu (14 oz block): Gives the dish protein and a satisfying, hearty chew that crisps up beautifully.
- Cauliflower (1 medium head): Roasts up tender inside and just a little charred on the edges for sweet, nutty flavor.
- Cornstarch (2 tablespoons): Creates that irresistible, restaurant-style crust on each piece of tofu and cauliflower.
- Vegetable oil (2 tablespoons): Essential for frying tofu until gorgeously golden and crisp.
- Sesame oil (1 tablespoon): Adds a boost of toasty, nutty aroma and traditional flair.
- Onion (1 small, thinly sliced): Provides sweetness and a sunny pop of color.
- Garlic (4 cloves, minced): Brings bold savory notes and earthiness—it wouldn’t be the same without it!
- Ginger (1 tablespoon, freshly grated): Gives the sauce warmth and a bright, zippy undertone.
- Crushed black pepper (2 teaspoons): The star spice—use fresh for the ultimate kick!
- Soy sauce (3 tablespoons): Delivers the salty, umami-rich foundation every great stir-fry needs.
- Dark soy sauce (1 tablespoon): Deepens the color and adds a hint of caramelized complexity.
- Hoisin sauce (1 tablespoon): For subtle sweetness and a glossy finish.
- Rice vinegar (1 tablespoon): Brightens up the dish and balances all the savory flavors.
- Sugar (1 teaspoon): Just a touch to mellow the pepperiness.
- Water (1/4 cup): Helps blend the sauces so every bite is coated.
- Green onions (2, sliced): Perfect for a fresh, crunchy garnish.
- Cooked jasmine or basmati rice: A cozy base to soak up all that luscious sauce.
How to Make Black Pepper Tofu & Cauliflower
Step 1: Prepare the Tofu and Cauliflower
Begin by pressing your tofu for at least 15 minutes to remove excess water—this simple step is the secret to reaching peak crispiness later on. While the tofu is pressing, chop your cauliflower into bite-sized florets. Once the tofu is ready, cut it into 1-inch cubes. For the best texture, toss both tofu cubes and cauliflower florets together with cornstarch so they’re evenly coated—this helps form a golden, crunchy exterior when cooked.
Step 2: Sear and Crisp the Tofu
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, carefully place the tofu cubes in a single layer. Let them cook undisturbed for a couple of minutes per side so they build a deep golden crust. Flip until all sides are crisped to your liking, then transfer the tofu to a plate and set aside. Don’t rush this part—crispy tofu steals the show!
Step 3: Sauté the Aromatics
Pour the sesame oil into the same pan, swirling to collect the tofu’s leftover flavor bits. Add the sliced onions and cook until softened and lightly translucent—they’re your base layer of sweetness. Add the minced garlic and freshly grated ginger, cooking for another minute. The aroma at this stage? Absolutely mouthwatering!
Step 4: Cook the Cauliflower
Add the cornstarch-coated cauliflower florets to the pan. Stir-fry for 5 to 6 minutes, allowing them to char just slightly while still staying firm. The goal is tender-crisp bites that hold up their shape in the sauce, not mushy cauliflower. Adjust the heat if needed to avoid burning and keep those veggies lively!
Step 5: Build the Sauce
Meanwhile, whisk the soy sauce, dark soy sauce, hoisin sauce, rice vinegar, sugar, and water in a small bowl until combined. Once the cauliflower is nearly done, return the crispy tofu to the pan, then pour in your sauce mixture. Give everything a good stir so all the textures and flavors start mingling together.
Step 6: Finish with Black Pepper and Toss
Sprinkle in the freshly crushed black pepper, then stir-fry for another 2 to 3 minutes. The sauce will begin to thicken and cling to the tofu and cauliflower, transforming everything into glossy, peppery perfection. Taste and add a little more black pepper if you love extra heat. When everything is beautifully coated and steamy, you’re just about ready to serve!
How to Serve Black Pepper Tofu & Cauliflower
Garnishes
For the final flourish, scatter sliced green onions over your Black Pepper Tofu & Cauliflower. You can also add toasted sesame seeds for extra crunch, or a handful of fresh cilantro if you love herbal brightness. These garnishes brighten up the rich flavors and give your plate a pop of color that’s almost too pretty to eat.
Side Dishes
This dish is best served steaming hot over fluffy jasmine or basmati rice. For an impressive dinner, pair it with steamed broccoli, simple cucumber salad, or shredded carrot slaw. If you’re in the mood for a heartier spread, consider dumplings or a light miso soup alongside for a truly satisfying Asian-inspired meal.
Creative Ways to Present
Black Pepper Tofu & Cauliflower shines on a platter for family-style dining, or spooned into individual bowls with chopsticks for a fun, interactive meal. If you’re entertaining, serve it in lettuce cups for a fresh, hand-held appetizer! The leftovers also make a stellar filling for wraps or rice bowls ready to grab and go.
Make Ahead and Storage
Storing Leftovers
Any leftover Black Pepper Tofu & Cauliflower will keep well in an airtight container in the refrigerator for up to 3 days. The flavors deepen and mingle as it sits, making lunch the next day something to genuinely look forward to. Just make sure to cool the stir-fry completely before sealing it up for maximum freshness.
Freezing
While this dish is best fresh, you can freeze Black Pepper Tofu & Cauliflower if you need to. Place cooled portions into freezer-safe containers or zip bags, removing as much air as possible. The tofu and cauliflower might lose their crisp texture after thawing, but the flavor will still be fantastic. For best results, consume within one month.
Reheating
To reheat, simply warm the leftovers in a nonstick skillet over medium heat, adding a splash of water or extra sauce to refresh it. For convenience, you can also use the microwave in 30-second bursts until hot. Whichever method you choose, just wait until the dish is piping hot and don’t forget to stir so the sauce stays glossy and evenly coats every piece.
FAQs
Can I make Black Pepper Tofu & Cauliflower gluten-free?
Absolutely! Simply swap the soy sauces for tamari or a gluten-free soy sauce alternative. Also, check your hoisin sauce to be sure it’s gluten-free, and you’ll have a dish everyone can enjoy.
What’s the best way to press tofu?
Place the block of tofu between two plates, then set something heavy (like a can or skillet) on top. Let it sit for about 15 minutes to drain excess moisture, then pat dry—pressed tofu fries up so much crispier!
How spicy is Black Pepper Tofu & Cauliflower?
It’s as spicy as you want it to be! The black pepper brings a lovely, warming heat, but if you prefer a milder dish, you can reduce the amount. Love it hot? Feel free to add a pinch of chili flakes, too.
Can I add other vegetables?
Definitely. This recipe is flexible—add bell peppers, snap peas, or mushrooms for more color and nutrients. Just adjust cooking times so everything stays perfectly crisp-tender.
Can I bake instead of fry the tofu?
Sure can! Arrange the cornstarch-coated tofu and cauliflower on a lined baking sheet, then bake at 425°F until golden and crispy, flipping halfway. It’s a bit lighter but still delicious.
Final Thoughts
If you’re craving a dish that checks every box for flavor, celebration, and comfort, don’t wait another night to try Black Pepper Tofu & Cauliflower. Share it with friends or save it all for yourself—either way, every bite bursts with joy. I can’t wait for it to land on your table!
Print
Black Pepper Tofu & Cauliflower Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Vegan
Description
This flavorful and aromatic Black Pepper Tofu & Cauliflower stir-fry is a delicious vegan dish that combines crispy tofu, tender cauliflower, and a savory black pepper sauce. Served over rice, it’s a satisfying and spicy meal that’s perfect for a quick and easy dinner.
Ingredients
Tofu & Cauliflower:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 medium head cauliflower, cut into florets
Coating & Sauce:
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 small onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 teaspoons crushed black pepper
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 cup water
- 2 green onions, sliced
- Cooked jasmine or basmati rice, for serving
Instructions
- Prepare Tofu & Cauliflower: Press the tofu for at least 15 minutes, then cut into 1-inch cubes. Toss the tofu cubes and cauliflower florets in cornstarch until evenly coated.
- Sear Tofu: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and sear on all sides until golden brown and crispy. Remove and set aside.
- Sauté Aromatics: Add sesame oil to the same pan, then sauté the onions until soft. Stir in garlic and ginger, cooking for another minute until fragrant.
- Cook Cauliflower: Add the cauliflower and cook for 5–6 minutes until slightly tender but still crisp.
- Make Sauce & Finish: In a small bowl, whisk together the soy sauces, hoisin, rice vinegar, sugar, and water. Add the tofu back to the pan, pour in the sauce mixture, and stir to coat everything well. Sprinkle in the crushed black pepper and stir-fry for another 2–3 minutes until the sauce thickens and coats the tofu and cauliflower.
- Serve: Garnish with sliced green onions and serve hot over rice.
Notes
- You can substitute tamari for soy sauce to make this dish gluten-free.
- Adjust the black pepper to taste depending on your spice preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 870mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 0mg
