If you are looking for a vibrant, satisfying dish that packs a flavorful punch, the Black Pepper Tofu & Cauliflower Recipe is about to become your new favorite go-to. This dish brings together crispy golden tofu and tender cauliflower florets coated in a rich, spicy black pepper sauce that’s bursting with umami. It’s not just delicious but also a perfect balance of textures and colors—bringing warmth to your plate and comfort to your soul. Whether you’re a seasoned vegetarian or simply eager to try something fresh that’s full of character, this recipe is a must-try for anyone who loves a bold, Asian-inspired meal that’s both nourishing and exciting.

Black Pepper Tofu & Cauliflower Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish lies in its simplicity—each ingredient plays a crucial role in building the bold flavors and satisfying textures that define the Black Pepper Tofu & Cauliflower Recipe. From the firm tofu that crisps up so perfectly to the fresh aromatics like garlic and ginger, every item on this list is essential.

Extra-firm tofu: Pressed and cubed, this tofu holds its shape and crisps beautifully in the pan.
Cauliflower florets: The star vegetable that soaks up the sauce while adding a gentle crunch.
Cornstarch: Used to give tofu and cauliflower a light, crispy coating when fried.
Vegetable oil: A neutral oil perfect for frying and sautéing without overpowering flavors.
Garlic: Minced to infuse the dish with an irresistible savory depth.
Ginger: Freshly grated for a subtle warmth and zing.
Green onions: Sliced thinly to add freshness and a mild onion bite as a garnish.
Soy sauce: The salty backbone of the sauce, bringing umami and complexity.
Dark soy sauce: Adds richness and a deeper color to the sauce.
Rice vinegar: Balances the sauce with a gentle tang and brightness.
Sugar: A touch of sweetness that rounds out the savory elements.
Freshly ground black pepper: The star seasoning, preferably coarse for maximum punch and aroma.
Water: Helps adjust the sauce consistency for perfect coating.
Sesame oil: A finishing drizzle adds earthy, nutty flavor to elevate the entire dish.

How to Make Black Pepper Tofu & Cauliflower Recipe

Step 1: Prepare and Press the Tofu

Start by pressing the extra-firm tofu to remove excess moisture—this step is key for achieving a crispy exterior. Once pressed, cut the tofu into bite-sized cubes that will be easy to handle and perfectly proportioned for every bite.

Step 2: Coat the Tofu and Cauliflower

Toss the tofu cubes and cauliflower florets separately in cornstarch until they’re lightly and evenly coated. This creates a delicate crispy layer that will beautifully absorb the sauce while keeping a wonderful texture.

Step 3: Fry the Tofu

Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the tofu cubes until golden and crisp on all sides, which should take about 5-7 minutes. Remove from the skillet and set aside to keep warm.

Step 4: Cook the Cauliflower

Add a little more vegetable oil if needed, then toss the cauliflower florets into the hot skillet. Cook until they turn tender and gain a lovely light brown color, about 6-8 minutes, stirring frequently to avoid sticking or burning.

Step 5: Add Aromatics

Stir in the minced garlic and grated ginger to the skillet. Cook briefly, just until fragrant—this step unlocks the essential flavors that will perfume the entire dish.

Step 6: Make and Add the Sauce

In a small bowl, whisk together soy sauce, dark soy sauce, rice vinegar, sugar, freshly ground black pepper, and water. Pour this sauce mixture into the skillet and bring it to a gentle simmer. Allow it to thicken slightly, creating a glossy coating that binds the flavors together.

Step 7: Combine and Finish

Return the crispy tofu to the pan and toss everything thoroughly in the sauce until all tofu and cauliflower pieces are well coated. Drizzle the sesame oil over the top just before serving for that irresistible finishing touch.

How to Serve Black Pepper Tofu & Cauliflower Recipe

Garnishes

A simple scattering of thinly sliced green onions lends a fresh, vibrant note that contrasts beautifully with the rich, peppery sauce. For an extra pop of color and texture, you could also sprinkle toasted sesame seeds or chopped fresh cilantro.

Side Dishes

This dish shines when paired with plain steamed jasmine rice or fluffy brown rice to soak up every bit of the flavorful sauce. If you want to mix things up, steamed noodles or even a light cucumber salad provide cool, crisp counterpoints to the warm, spicy tofu and cauliflower.

Creative Ways to Present

For a fun twist, serve this Black Pepper Tofu & Cauliflower Recipe in individual lettuce cups or over a bed of quinoa for added protein and texture. You can also transform it into a stuffing for pita pockets or wraps, perfect for on-the-go meals or casual lunches.

Make Ahead and Storage

Storing Leftovers

Leftover Black Pepper Tofu & Cauliflower keeps well in an airtight container in the refrigerator for up to 3 days. Make sure to let the dish cool completely before storing to preserve both flavor and texture.

Freezing

You can freeze the cooked tofu and cauliflower portion of this recipe for up to 1 month. Use a freezer-safe container, and when ready to eat, thaw overnight in the refrigerator. Avoid freezing with garnishes like green onions or sauces that may separate.

Reheating

To reheat, gently warm the leftovers in a skillet over medium heat, stirring occasionally to prevent sticking. This helps maintain the tofu’s crispy texture better than microwaving. Add a splash of water if the sauce has thickened too much during storage.

FAQs

Can I use regular tofu instead of extra-firm tofu for this recipe?

While extra-firm tofu is best for frying and holding its shape, you can use regular tofu if that’s what you have. Just be sure to press it thoroughly to remove as much water as possible to avoid sogginess.

What type of black pepper should I use?

For the best flavor in this Black Pepper Tofu & Cauliflower Recipe, freshly ground coarse black pepper is recommended. It gives you that bold, crunchy bite that really stands out in the sauce. Pre-ground black pepper works but loses some of the punch.

Can I add more heat to this dish?

Absolutely! If you like things spicy, toss in a pinch of crushed red pepper flakes or some sliced fresh chili peppers along with the garlic and ginger—it complements the black pepper beautifully and adds an exciting kick.

Is this dish vegan and gluten-free?

This recipe is naturally vegan as it contains no animal products. However, to make it gluten-free, be sure to use tamari or a gluten-free soy sauce alternative instead of regular soy sauce.

How can I make the tofu extra crispy?

Pressing the tofu well and coating it lightly with cornstarch before frying is key. Also, make sure the oil is hot enough before adding the tofu pieces, and avoid overcrowding the pan so each piece can crisp evenly.

Final Thoughts

This Black Pepper Tofu & Cauliflower Recipe is one of those dishes that feels like a warm hug on a plate—comforting, full of flavor, and versatile enough to suit any weeknight dinner or special occasion. Its blend of crispy textures and aromatic, spicy sauce is genuinely irresistible. I encourage you to give this recipe a try, and I promise it will become a beloved staple in your cooking rotation as it has in mine.

Black Pepper Tofu & Cauliflower Recipe

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4.1 from 25 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delicious and hearty Asian-inspired main course featuring crispy black pepper tofu and tender cauliflower stir-fried with aromatic garlic, ginger, and a savory, slightly spicy sauce. Perfect for a vegetarian and dairy-free meal, this dish is full of flavor and pairs beautifully with steamed rice or noodles.

Ingredients

Scale

Tofu and Vegetables

1 block extra-firm tofu, pressed and cut into bite-sized cubes
1 medium head cauliflower, cut into florets
2 tablespoons cornstarch
3 tablespoons vegetable oil, divided
2 green onions, sliced for garnish

Aromatics

2 cloves garlic, minced
1 tablespoon fresh ginger, grated

Sauce

2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 teaspoon rice vinegar
1 teaspoon sugar
2 teaspoons freshly ground black pepper (preferably very coarse)
1/4 cup water
1 teaspoon sesame oil

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Instructions

Prepare the Tofu: Press the tofu for at least 15 minutes to remove excess moisture, then cut it into bite-sized cubes. Toss the tofu cubes lightly with cornstarch until evenly coated.
Toss Cauliflower with Cornstarch: In a separate bowl, toss the cauliflower florets with cornstarch until they have a light coating.
Fry the Tofu: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Fry the tofu cubes in batches until they turn golden and crisp on all sides, about 5-7 minutes. Remove tofu from the skillet and set aside on a plate lined with paper towels to drain excess oil.
Cook the Cauliflower: If needed, add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the cauliflower florets and stir-fry until tender and just beginning to brown, about 6-8 minutes.
Add Aromatics: Add the minced garlic and grated ginger to the skillet with the cauliflower and stir-fry for about 30 seconds until fragrant.
Mix the Sauce: In a small bowl, whisk together the soy sauce, dark soy sauce, rice vinegar, sugar, freshly ground black pepper, and water.
Simmer the Sauce: Pour the sauce mixture into the skillet and bring to a gentle simmer. Cook and stir occasionally until the sauce slightly thickens, about 2-3 minutes.
Combine Tofu and Sauce: Return the fried tofu to the skillet and toss gently to coat the tofu and cauliflower evenly with the sauce.
Finish and Garnish: Drizzle the sesame oil over the stir-fry and give it a final toss. Garnish with sliced green onions before serving.

Notes

Use very coarse black pepper for the best flavor and a nice kick.
This dish pairs perfectly with steamed rice or noodles to soak up the savory sauce.
For an extra layer of heat, add a pinch of crushed red pepper flakes to the sauce.
Press tofu well to ensure it crisps up nicely when fried.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian Inspired