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Lunch / Dinner

Tofu Stir-Fry with Black Pepper Sauce

Drop the takeout menu and grab your wok. Tonight, let your fingers do the chopping with this tofu stir-fry recipe that are bursting with flavor and that comes together in a flash. Flavor-packed and easy to prepare, stir-fries are just what you need for nourishment during on busy nights. While fried tofu is fabulous, it’s the intense pepper sauce that takes this dish to new heights.

This protein-rich soybean curd is a staple in Asian cuisines. But if you’re on the fence about it, just one bite of this dish will convince you that it’s full of flavor, delicious, and satisfying. When buying tofu, look for extrafirm. It will hold its shape when frying. And check the expiration date on the package — tofu is very perishable.


2 servings

Total Time

40 minutes

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Test Kitchen Tip

Sweet soy sauce (such as Sushi Chef) combines the fermented flavor of classic soy sauce with the sweetness of granulated sugar.


Cut tofu into 1-inch cubes. Whisk together ¼ cup cornstarch and salt; add tofu and toss to coat.

Heat oil in a sauté pan or wok over medium-high. Shake off excess cornstarch, add tofu to pan, and fry until crisp and browned on all sides, 45 minutes. Transfer tofu to a paper-towel-lined plate. Discard all but 1 Tbsp. oil in pan.

Whisk together broth, low-sodium soy sauce, sweet soy sauce, oyster sauce, brown sugar, 2 tsp. cornstarch, black pepper, and white pepper for the sauce.

Stir-fry shallots and bell pepper in oil in same pan over medium-high heat until softened, 35 minutes. Add scallion pieces, garlic, ginger, and pepper flakes; stir-fry until fragrant, 12 minutes. Add tofu and broth mixture, stirring to coat; cook until thickened.

Serve stir-fry with rice and top with scallion greens.


Gently blot the tofu with paper towels to remove as much liquid as possible from the block.


For the most intense flavor in the sauce, coarsely grind fresh black peppercorns.

Nutritional Facts

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