Black pepper tofu

Black pepper tofu

Total: 35 Min. | Active: 35 Min.
vegan, lactose-free
Nutritional value / people: 266 kcal
, Fat: 15 g
, Carbohydrate: 14 g
, Protein: 17 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

500 g tofu, plain
30 g cornflour
2 garlic cloves
2 shallots
1 red chilli pepper
2 bunches spring onions incl. green parts
oil for stir-frying
1 cm ginger
2 tsp cane sugar
2 tsp black pepper, black, crushed
1 tbsp light soy sauce
3 tbsp dark soy sauce
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How it's done

Cut the tofu into approx. 1 cm cubes, place in a bowl with the cornflour, mix well. Heat the oil in a wide-bottomed frying pan or wok, fry the tofu all over for approx. 3 mins., remove from the heat and keep warm.

Slice the garlic, cut the shallots into pieces and the chilli pepper into rings. Slice the spring onions. Cut the onion greens into approx. 4 cm long pieces, set aside. Heat a dash of oil in a wok, stir fry the garlic, shallots, chilli pepper and spring onions for approx. 5 mins. Grate in the ginger, add the sugar, pepper and soy sauce. Add the tofu and onion greens, mix and heat gently.

Good to know
Serve with: Perfumed or basmati rice.


Peeling garlic

Peeling garlic

Peeling ginger

Peeling ginger

Deseeding and cutting chilli peppers

Deseeding and cutting chilli peppers

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