Black Pepper Tofu & Green Beans Recipe

I’m telling you my Tofu Green Beans is crispy, black-pepper punchy, and so saucy it disappears from the plate before you can say seconds.

I adore this Black Pepper Tofu & Green Beans because it hits the exact spot when I want something sharp, crunchy and messy-good. I love how the green beans snap against cubes of tofu and the whole thing smells like toasted garlic and freshly ground black pepper.

It’s the sort of dinner I bring to my Vegan Diner fantasy night, or feed to friends who think tofu is boring. But it actually proves them wrong, every time.

Skillet Tofu Recipes that act like comfort food without being saccharine. Pure, loud flavors.

I eat it way too fast. No regrets.

Seriously.

Ingredients

• Basically tofu: dense protein, soaks flavors, gives a satisfying meaty bite.
• Green beans: fresh snap, bright counterpoint, keeps the dish feeling light.
• Tamari: salty gluten-free umami, the savory backbone you’ll want more of.
• Plus cornstarch: makes the tofu crisp and glossy, little textural magic.
• Black pepper: assertive heat, earthy kick that wakes up every bite.
• Garlic: pungent aromatics, cozy and fragrant — you’ll smell it first.
• Maple syrup: mellow sweetness, balances pepper and salt without cloying.
• Vegetable oil: neutral frying workhorse, helps get the exterior golden and crisp.
• Toasted sesame oil: tiny nutty finish, adds warmth and a hint of depth.

Ingredient Quantities

• 14 oz extra-firm tofu, pressed and cut into 1 inch cubes
• 10 oz green beans, trimmed
• 3 tbsp tamari (or gluten-free soy sauce)
• 2 tbsp cornstarch
• 2 tsp freshly ground black pepper
• 3 garlic cloves, minced
• 1 tbsp maple syrup
• 2 tbsp vegetable oil (for frying)
• 1 tsp toasted sesame oil

How to Make this

1. Press the tofu for at least 20 minutes to remove excess water, then cut into 1 inch cubes and pat them extra dry with paper towels, this helps them get crispy.

2. Toss the tofu cubes gently with 2 tbsp cornstarch and 1 tsp freshly ground black pepper until evenly coated, shake off any excess cornstarch.

3. Mix 3 tbsp tamari, 1 tbsp maple syrup, 1 tsp toasted sesame oil, the remaining 1 tsp black pepper and the minced 3 garlic cloves in a small bowl, set the sauce aside.

4. Heat a large skillet or wok over medium high heat and add 2 tbsp vegetable oil, make sure the oil is hot but not smoking before adding tofu.

5. Fry the tofu in a single layer, don’t crowd the pan, cook about 3 to 4 minutes per side until golden and crisp; flip gently so they don’t break, remove tofu to a plate when done.

6. In the same pan add the trimmed 10 oz green beans, stir fry for about 4 to 5 minutes until they are bright green and crisp tender, you can add a splash of water and cover briefly if you want them softer.

7. Return the tofu to the pan with the green beans, pour the sauce over everything, stir well to coat and let it cook together 1 to 2 minutes so the sauce thickens and clings to the tofu.

8. If sauce seems too thin, mix 1/2 tsp cornstarch with 1 tbsp cold water and stir into the pan, cook another minute until glossy and slightly thickened.

9. Taste and adjust seasoning, add more tamari for salt, more black pepper for heat, this dish is supposed to be peppery so don’t be shy.

10. Serve hot with rice or noodles, and if you want, sprinkle extra freshly ground black pepper on top, enjoy.

Equipment Needed

1. Tofu press or a plate plus heavy cans and paper towels to press tofu (at least 20 minutes)
2. Cutting board and a sharp chef knife for cubing tofu and trimming beans
3. Paper towels or a clean kitchen towel for extra drying the tofu
4. Large skillet or wok for frying and stir frying
5. Silicone spatula or flat turner and a pair of tongs to flip the tofu gently
6. Small mixing bowl and a fork or small whisk for the sauce
7. Measuring spoons and a tablespoon for the tamari, oils, cornstarch and syrup
8. Small cup or bowl for the cornstarch slurry (1/2 tsp cornstarch + 1 tbsp cold water)
9. Plate or shallow dish to rest cooked tofu and a rimmed baking sheet or tray if you want to keep pieces single layer
10. Rice cooker or pot for serving with rice or a pot for noodles, plus serving bowls and chopsticks or forks

FAQ

Black Pepper Tofu & Green Beans Recipe Substitutions and Variations

• Tofu: swap with tempeh (same cube size, gives nuttier, firmer bite) or extra-firm seitan if you want a meatier texture.
• Tamari: use coconut aminos for a gluten free, slightly sweeter option, or regular low-sodium soy sauce if gluten isn’t a problem.
• Cornstarch: replace with arrowroot or tapioca starch in a 1:1 ratio for the same crispiness when frying.
• Maple syrup: honey works fine if you’re not vegan, or use agave nectar or a light brown sugar dissolved in a splash of warm water.

Pro Tips

1. Press and dry the tofu longer than you think, then let the cubes sit uncovered on paper towels for a few minutes after you coat them so the cornstarch really sticks, otherwise they’ll steam and not get crispy.

2. Don’t crowd the pan, ever. Do smaller batches and let each side go undisturbed until golden, flip gently with a spatula or they’ll fall apart. If the oil seems too cool the tofu will absorb it and get soggy.

3. Toss the green beans into the same hot pan so they pick up the browned bits from the tofu, add a splash of water and a lid for 30 seconds if they’re too firm, then uncover and let the water evaporate so they don’t go limp.

4. If the sauce won’t thicken, whisk 1/2 tsp cornstarch into a tablespoon of cold water first, stir that in off the heat and then bring back to the stove for a minute, taste and tweak with more tamari or pepper at the end because it can change after you thicken it.