Black Pepper Tofu (Panda Express Copycat)
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Inspired by the Black Pepper Chicken at Panda Express, this vegan version features tofu that’s pan fried until perfectly crisp, then tossed in the most addicting peppery and savory sauce. It’s easy to make at home, requiring just a handful of ingredients and less than 30 minutes! Pair it with white rice and you have a meal that’s better than any fast-food takeout!
This vegan Black Pepper Tofu recipe is part of myVeganized Restaurant Remake Series, where I take popular restaurant recipes and veganize them!
Do y’all remember the Black Pepper Chicken from Panda Express? It used to be my favorite! It was peppery and savory, and just so delicious. And even though they no longer offer it at Panda, I’m happy to report that you can make it in the comfort of your own home with minimal ingredients and in less time than it takes to drive and pick up takeout. a win-win!
Grab a drink and let’s get to cookin’ the best Black Pepper Tofu!
what goes in black pepper tofu
I love this dish because not only does it taste amazing, it requires just a handful of pantry and fridge staples that I typically always have on hand! Here’s what you need to make it:
- Tofu: I like to use extra-firm, but firm and medium-firm work as well! Make sure to press your tofu for at least 10 minutes, or even longer if you’ve got the time – and if youreallyhave time, I recommend doing thefreeze and thawmethod with your tofu for extra chicken-like texture!
- Cornstarch
- Kosher Salt
- Vegetable oil
- Pepper: whole peppercorns AND freshly cracked. If you don’t like the whole peppercorns, you can sub for all fresh cracked black pepper instead.
- Celery:I don’t even like cooked celery, but for some reason, it works in this dish! Just make sure you don’t overcook it!
- White onion
- Garlic
- Ginger
- Soy Sauce
how to make black pepper tofu
This dish is so easy, requires just one pan, and takes just about 30 minutes from start to finish! Here’s how to make it:
1. Tofu:
Cut the tofu into 1-inch squares then place them into a large bowl. Season with salt and sprinkle with cornstarch. Toss gently to combine.Heat some oil in a sauté pan over medium-high heat. Once the oil is hot, cook the tofu until golden and crispy, 8 to 10 minutes. Using a slotted spoon, transfer the tofu to a paper-towel lined plate.
2. Pepper, Veggies, Sauce :
In the same pan, toast the peppercorns until fragrant, then add the celery, onions, garlic, and ginger and sauté until the celery is slightly tender. Pour in the soy sauce and simmer a couple more minutes.
3. Toss:
Add the reserved tofu and fresh cracked black pepper and toss until at the tofu is heated through and coated in the sauce. Serve immediately and enjoy!
tools to make black pepper tofu
more tofu recipes to try
- Pan Seared Tofu with Homemade Chili Oil
- Thai Basil Tofu with Curry Roasted Cashews
- Sticky Baked Korean BBQ Tofu Bites
- Lettuce Wrapped Summer Rolls
- Barbacoa-Inspired Tacos
more veganized restaurant remake recipes
- Chili’s Southwestern Egg Rolls
- TGI Friday’s Fried Green Beans
- CPK Chick’n Tequila Pasta
- Cheesecake Factory Chick’n Bellagio
- Olive Garden Lasagna Fritta
better than Panda, butI’ll let you be the judge ????
I hope ya’ll love this Black Pepper Tofu as much as I do! If you give this recipe a try,I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
xo!
Black Pepper Tofu
Ashley
Inspired by the Black Pepper Chicken at Panda Express, this vegan version features tofu that’s pan fried until perfectly crisp, then tossed in the most addicting peppery and savory sauce. It’s easy to make at home, requiring just a handful of ingredients and less than 30 minutes! Pair it with some white rice and you have a meal that’s better than any fast-food takeout!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Vegan
Cuisine Asian-Inspired
Servings 2 -3
Ingredients
- • 1 pound extra firm tofu drained and pressed for 10 minutes
- • ½ teaspoon kosher salt plus more to taste
- • ¼ cup cornstarch
- • ¼ cup vegetable oil
- • 2 teaspoons whole peppercorns
- • 2 stalks celery sliced on a bias
- • 1 small onion roughly chopped
- • 10 cloves garlic minced
- • 1 tablespoon minced ginger
- • 1/3 cup low-sodium soy sauce
- • 1 teaspoon fresh cracked black pepper
Instructions
Cut the tofu into 1-inch squares then place them into a large bowl. Season with salt and sprinkle the tofu pieces with the cornstarch. Toss gently to combine, ensuring each piece of tofu is thoroughly coated in cornstarch.
Heat the oil in large non-stick sauté pan over medium-high heat. Once the oil is hot, place the coated tofu pieces into the pan and cook all sides, tossing every so often, until golden and crispy, 8 to 10 minutes. Using a slotted spoon, transfer the tofu to a paper-towel lined plate. Reduce the heat to medium – there should still be some oil leftover from frying the tofu.
In the same pan, toast the peppercorns, stirring often so they don’t burn, until fragrant, 1 to 2 minutes. Add the celery, garlic, and ginger, and continue to cook, stirring often, until the celery is slightly softened, and the onion becomes translucent, 3 to 5 minutes. Add the soy sauce, reserved tofu, and fresh ground pepper, and stir to combine. Cook another 2-3 minutes until thoroughly combined and the tofu is heated through and serve immediately. ENJOY!
Tried this recipe?Let us know how it was!
Tags:
- Black Pepper Tofu
- Easy Tofu Recipes
- meatless monday inspiration
- Tofu Recipes
- vegan tofu
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