Name: Black Pepper Tofu & Cauliflower Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 1 block (14 oz) extra-firm tofu, drained and pressed, cut into 1-inch cubes; 3 tablespoons cornstarch; 2 tablespoons neutral oil (like avocado or canola); 1 small head of cauliflower, cut into bite-sized florets; 3 tablespoons cornstarch; 2 tablespoons neutral oil (like avocado or canola); 1 small onion, thinly sliced; 4 garlic cloves, minced; 1-inch piece fresh ginger, grated; 2 tablespoons soy sauce or tamari; 1 tablespoon dark soy sauce (optional, for color); 1 tablespoon rice vinegar; 1 tablespoon maple syrup or brown sugar; 1½ teaspoons freshly ground black pepper; ½ teaspoon crushed red pepper flakes (optional); 2 green onions, sliced (for garnish); sesame seeds (optional, for garnish)

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If there’s one recipe to shake up your weeknight dinner routine and turn tofu skeptics into fans, it’s Black Pepper Tofu & Cauliflower. This dish unites delightfully crisp tofu with tender, caramelized cauliflower, all coated in a punchy black pepper sauce. With every bite, you’ll get layers of fiery pepper, sweet-savory sauce, and warming aromatics—perfect for when you want something both comforting and bold.

Black Pepper Tofu & Cauliflower Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long or complicated list to make absolutely standout Black Pepper Tofu & Cauliflower. Each ingredient here is purposeful, adding dimension to the taste, golden color, or irresistible texture that makes this recipe such a favorite in my kitchen.

Extra-firm tofu (1 block, 14 oz): Start with pressed tofu for the crispest, most satisfying cubes that hold up to tossing and saucing.
Cauliflower (1 small head): Bite-sized florets roast into lightly caramelized, tender bites that soak up flavor beautifully.
Cornstarch (3 tablespoons): The secret weapon for a crackly, golden crust on both tofu and cauliflower—with no deep-frying needed.
Neutral oil (2 tablespoons): Use something like avocado or canola oil for an even, high-heat roast and sauté.
Onion (1 small, thinly sliced): Adds aromatic sweetness and savory base notes.
Garlic (4 cloves, minced): For bold flavor that melds into the sauce and infuses every bite.
Fresh ginger (1-inch piece, grated): Brings vibrancy and gentle heat to balance the richness of the sauce.
Soy sauce or tamari (2 tablespoons): Classic savory flavor—grab tamari if you need it gluten-free.
Dark soy sauce (1 tablespoon, optional): Use for deeper color and another layer of umami, but don’t worry if it’s not in your pantry.
Rice vinegar (1 tablespoon): The tiny splash of bright acidity that wakes up the whole dish.
Maple syrup or brown sugar (1 tablespoon): A hint of sweetness creates perfect contrast and richness in the sauce.
Black pepper (1½ teaspoons, freshly ground): The star of the show—go heavy and use fresh-cracked if you can for big, bold flavor.
Crushed red pepper flakes (½ teaspoon, optional): For spice lovers, this extra touch brings lingering heat.
Green onions (2, sliced, for garnish): A finishing pop of freshness and color.
Sesame seeds (optional, for garnish): Sprinkle on top for a delicate nuttiness and crunch.

How to Make Black Pepper Tofu & Cauliflower

Step 1: Crisp the Tofu & Cauliflower

First, preheat your oven to 400°F (200°C) and line a baking sheet for easy cleanup. Toss the tofu cubes in 1 tablespoon of cornstarch and 1 tablespoon of oil, then spread them out so they roast rather than steam. Repeat this quick coat-and-toss with the cauliflower florets. Bake both for 25 to 30 minutes, flipping halfway through, until golden and crisp. This oven-roasting method keeps everything light but gorgeously textured—no messy frying required!

Step 2: Sauté the Aromatics

While your tofu and cauliflower work their magic in the oven, heat the remaining tablespoon of oil in a large skillet or wok over medium heat. Add the sliced onion and sauté for a couple of minutes until it’s softened and starting to turn translucent. Stir in the minced garlic and grated ginger, letting everything sizzle together for about a minute. You’ll know it’s ready when your kitchen smells absolutely irresistible.

Step 3: Make the Black Pepper Sauce

In a small bowl, whisk together the soy sauce, optional dark soy sauce, rice vinegar, maple syrup or brown sugar, and the remaining 2 tablespoons of cornstarch with half a cup of water. Pour this sauce mixture into your skillet and immediately sprinkle in the black pepper and red pepper flakes (if using). Stir well and let it come to a simmer—the sauce will thicken into a beautifully glossy glaze in just a minute or two.

Step 4: Toss Everything Together

Add your hot-from-the-oven tofu and cauliflower straight into the skillet. Gently toss everything to coat each piece in the punchy, peppery sauce, making sure you don’t break up those golden cubes. Let it cook together for another 2 or 3 minutes on the stove so the sauce gets to know each ingredient and everything is heated through.

Step 5: Finish & Serve

Once everything is glossy and piping hot, remove from the heat. Sprinkle over the green onions and, if you’d like, a scatter of sesame seeds just before serving. This is the moment Black Pepper Tofu & Cauliflower really comes alive with color, flavor, and crunch—absolutely dinner party worthy, but easy enough for a weeknight.

How to Serve Black Pepper Tofu & Cauliflower

Garnishes

Finish each serving of Black Pepper Tofu & Cauliflower with a liberal scattering of fresh green onions for brightness, and sesame seeds if you love a gentle crunch. A few extra flakes of black pepper on top never hurt either! These extras don’t just look pretty—every bite feels fresh and complete.

Side Dishes

This black pepper tofu concoction is incredible over a bed of steaming jasmine rice or rice noodles. The grains soak up any extra sauce and make for a comforting, well-rounded meal. You can also tuck it into lettuce wraps for a lighter twist, or pair it with quick-pickled veggies for a crunchy contrast.

Creative Ways to Present

Don’t be afraid to get playful: Serve Black Pepper Tofu & Cauliflower in a big platter for sharing, stuff it into rice paper rolls with cilantro and mint, or tuck it into a warm flatbread for a fusion wrap. The leftovers are just as delicious at room temperature, so pack them up for workday lunches or picnics in the park.

Make Ahead and Storage

Storing Leftovers

Leftover Black Pepper Tofu & Cauliflower keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors deepen as they mingle, so don’t be surprised if tomorrow’s lunch tastes even better!

Freezing

If you want to meal prep, you can freeze portions in freezer-safe containers. Thaw overnight in the fridge—the cauliflower will soften a bit, but the flavors remain bold and satisfying. For best texture, leave off the garnishes until after reheating.

Reheating

Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave on medium power to avoid drying out the tofu. Garnish freshly with green onions and seeds just before eating.

FAQs

What kind of tofu should I use for Black Pepper Tofu & Cauliflower?

Always reach for extra-firm tofu and give it a good press before cooking—this helps it hold its shape while roasting and gives you the crispy edges that make this dish stand out.

Can I make this recipe gluten-free?

Absolutely! Just use tamari instead of regular soy sauce and you’ll have a 100 percent gluten-free Black Pepper Tofu & Cauliflower that everyone can enjoy.

Is it possible to substitute cauliflower with another vegetable?

Definitely—broccoli is a favorite swap in my kitchen, and works just as well. Feel free to experiment with whatever crisp veggies you have on hand for a fun twist.

How spicy is this dish, and can I adjust the heat?

It’s got a bold peppery bite, but you’re in control. Add more or less freshly ground black pepper and skip the red pepper flakes if you prefer a milder Black Pepper Tofu & Cauliflower.

What proteins or add-ins work well with this recipe?

This dish shines with tofu, but you could add edamame, cashews, or even sliced mushrooms for extra texture and plant-based protein. It’s open to all sorts of tasty additions.

Final Thoughts

If you’re looking for a meal that’s as vibrant and satisfying as it is easy, I hope you’ll give Black Pepper Tofu & Cauliflower a spot on your dinner table soon. It’s a recipe I reach for when I want to wow friends—or just treat myself—to big, bold flavors and comforting crunch. Dig in, and don’t forget to share your twist on this new favorite!

Black Pepper Tofu & Cauliflower Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 14 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This Black Pepper Tofu & Cauliflower recipe combines crispy tofu and roasted cauliflower in a flavorful black pepper sauce, making it a delicious vegan main dish. The dish is easy to prepare and perfect for a quick weeknight dinner.

Ingredients

Scale

Tofu:

1 block (14 oz) extra-firm tofu, drained and pressed, cut into 1-inch cubes
3 tablespoons cornstarch
2 tablespoons neutral oil (like avocado or canola)

Cauliflower:

1 small head of cauliflower, cut into bite-sized florets
3 tablespoons cornstarch
2 tablespoons neutral oil (like avocado or canola)

Other Ingredients:

1 small onion, thinly sliced
4 garlic cloves, minced
1-inch piece fresh ginger, grated
2 tablespoons soy sauce or tamari
1 tablespoon dark soy sauce (optional, for color)
1 tablespoon rice vinegar
1 tablespoon maple syrup or brown sugar
1½ teaspoons freshly ground black pepper
½ teaspoon crushed red pepper flakes (optional)
2 green onions, sliced (for garnish)
sesame seeds (optional, for garnish)

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Instructions

Preheat the Oven: Preheat oven to 400°F (200°C).
Bake Tofu and Cauliflower: Toss tofu and cauliflower separately with cornstarch and oil, then bake for 25–30 minutes until golden and crisp.
Sauté Aromatics: In a skillet, sauté onion until softened, then add garlic and ginger.
Prepare Sauce: Mix soy sauce, dark soy sauce, rice vinegar, maple syrup, and cornstarch with water to create a smooth sauce.
Cook Sauce: Add the sauce to the skillet, season with black pepper and red pepper flakes, simmer until thickened.
Combine and Garnish: Add roasted tofu and cauliflower to the skillet, toss to coat, cook briefly, then garnish with green onions and sesame seeds before serving.