{"slug":"black-pepper-tofu","collection":"michael","is_recipe":true,"visibility":"public","title":"Black Pepper Tofu","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.","body_md":"\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","draft":false,"servings":"2","prep_time":"15 minutes","cook_time":"25 minutes","total_time":"40 minutes","source_name":"Wil Yeung, Yeung Man Cooking","created_at":"2026-06-02T01:15:00Z","categories":["Main"],"tags":["Black Pepper","Chinese","Quick","Stir-Fry","Tofu","Vegan","Weeknight"],"methods":["Stove-Top"],"themes":["Chinese","Vegan"],"ingredients":[{"section":"For the Rice","items":["- 120ml (½ cup) jasmine rice","- 120ml (½ cup) water"],"parsed":[{"raw":"- 120ml (½ cup) jasmine rice","qty":120,"unit":"ml","item":"jasmine rice"},{"raw":"- 120ml (½ cup) water","qty":120,"unit":"ml","item":"water"}]},{"section":"For the Black Pepper Sauce","items":["- 1 tsp black peppercorns","- 2 tsp soy sauce","- 1 tsp dark soy sauce","- 1 tsp plant-based oyster sauce","- ½ tsp black vinegar","- Splash of toasted sesame oil","- ½ tsp potato starch","- 2 tbsp water","- 1 tsp grated garlic","- 1 tsp grated ginger"],"parsed":[{"raw":"- 1 tsp black peppercorns","qty":1,"unit":"tsp","item":"black peppercorns"},{"raw":"- 2 tsp soy sauce","qty":2,"unit":"tsp","item":"soy sauce"},{"raw":"- 1 tsp dark soy sauce","qty":1,"unit":"tsp","item":"dark soy sauce"},{"raw":"- 1 tsp plant-based oyster sauce","qty":1,"unit":"tsp","item":"plant-based oyster sauce"},{"raw":"- ½ tsp black vinegar","qty":0.5,"unit":"tsp","item":"black vinegar"},{"raw":"- Splash of toasted sesame oil","item":"Splash of toasted sesame oil"},{"raw":"- ½ tsp potato starch","qty":0.5,"unit":"tsp","item":"potato starch"},{"raw":"- 2 tbsp water","qty":2,"unit":"tbsp","item":"water"},{"raw":"- 1 tsp grated garlic","qty":1,"unit":"tsp","item":"grated garlic"},{"raw":"- 1 tsp grated ginger","qty":1,"unit":"tsp","item":"grated ginger"}]},{"section":"For the Stir-Fry","items":["- 1 onion, cut into bite-sized pieces","- ½ green bell pepper, cut into bite-sized pieces","- ½ red bell pepper, cut into bite-sized pieces","- 175g (6oz) extra-firm tofu, patted dry and cut into bite-sized cubes","- 2 tsp avocado oil, divided"],"parsed":[{"raw":"- 1 onion, cut into bite-sized pieces","qty":1,"item":"onion","prep":"cut into bite-sized pieces"},{"raw":"- ½ green bell pepper, cut into bite-sized pieces","qty":0.5,"item":"green bell pepper","prep":"cut into bite-sized pieces"},{"raw":"- ½ red bell pepper, cut into bite-sized pieces","qty":0.5,"item":"red bell pepper","prep":"cut into bite-sized pieces"},{"raw":"- 175g (6oz) extra-firm tofu, patted dry and cut into bite-sized cubes","qty":175,"unit":"g","item":"extra-firm tofu","prep":"patted dry and cut into bite-sized cubes"},{"raw":"- 2 tsp avocado oil, divided","qty":2,"unit":"tsp","item":"avocado oil","prep":"divided"}]}],"servings_int":2,"qc":{"status":"passed","last_checked_at":"2026-07-30T02:00:25.780528Z","checked_by":"robert@sigler.io","standard_version":"2026-07-29","findings_count":0,"stale":false}}