{"frontMatter":{"categories":["Main"],"cook_time":"25 minutes","date":"2026-06-01T21:15:00-04:00","description":"Seared extra-firm tofu and bell peppers tossed in a freshly toasted black peppercorn sauce with garlic, ginger, and plant-based oyster sauce, served over fluffy jasmine rice.","draft":false,"iscjklanguage":false,"lastmod":"2026-06-01T21:15:00-04:00","methods":["Stove-Top"],"prep_time":"15 minutes","publishdate":"2026-06-01T21:15:00-04:00","servings":2,"tags":["Tofu","Chinese","Black Pepper","Stir-Fry","Vegan","Quick","Weeknight"],"themes":["Vegan","Chinese"],"title":"Black Pepper Tofu","total_time":"40 minutes"},"raw":"\n## Ingredients\n\n### For the Rice\n\n- 120ml (½ cup) jasmine rice\n- 120ml (½ cup) water\n\n### For the Black Pepper Sauce\n\n- 1 tsp black peppercorns\n- 2 tsp soy sauce\n- 1 tsp dark soy sauce\n- 1 tsp plant-based oyster sauce\n- ½ tsp black vinegar\n- Splash of toasted sesame oil\n- ½ tsp potato starch\n- 2 tbsp water\n- 1 tsp grated garlic\n- 1 tsp grated ginger\n\n### For the Stir-Fry\n\n- 1 onion, cut into bite-sized pieces\n- ½ green bell pepper, cut into bite-sized pieces\n- ½ red bell pepper, cut into bite-sized pieces\n- 175g (6oz) extra-firm tofu, patted dry and cut into bite-sized cubes\n- 2 tsp avocado oil, divided\n\n## Instructions\n\n### Cook the Rice\n\n1. Add the jasmine rice to a small saucepan. Rinse and drain 2–3 times to wash off the excess starch. Add the water and heat over medium-high. When the water begins to bubble, give the rice a stir, then turn the heat down to medium-low. Cover and cook for 15 minutes.\n2. Turn off the heat and let the rice steam, still covered, for another 10 minutes.\n\n### Make the Sauce\n\n3. Heat a nonstick pan over medium heat. Add the black peppercorns and toast for 1–2 minutes, then coarsely crush them in a mortar and pestle.\n4. Transfer the crushed pepper to a mixing bowl and whisk together with the soy sauce, dark soy sauce, plant-based oyster sauce, black vinegar, toasted sesame oil, potato starch, water, grated garlic, and grated ginger.\n\n### Stir-Fry\n\n5. Return the nonstick pan to medium heat and add 1 tsp avocado oil. Add the tofu cubes and sear for a few minutes. Toss and sear for a couple of minutes more, then set the tofu aside.\n6. Add the remaining 1 tsp avocado oil to the pan, followed by the bell peppers and onion. Sear for a few minutes, then toss and sauté for a few minutes more.\n7. Return the tofu to the pan along with the black pepper sauce. Stir and cook for about a minute, until the sauce thickens and coats everything. Serve over the steamed rice.\n\n*Source: Wil Yeung, Yeung Man Cooking*\n","title":"Black Pepper Tofu","url":"https://notes.improvisedscience.org/michael/black-pepper-tofu/"}