A while ago I saw this caramelized black pepper chicken from Food and Wine by Charles Phan. I was, needless to say, totally obsessed with the idea. So, I created this vegan caramelized black pepper tofu and noodles! While I have obviously never tasted the original version, this vegan version is one of the best things I have ever tasted. It is sweet, but because of the spice from the black pepper, the salt from the soy sauce and the acid from the vinegar, it is so well balanced. Like true perfection.
My little sister said to me the other day that no matter what she does, she has never liked tofu. Then I was thinking about what I could make her to change her mind. This right here, my friends, …I think this is it! I baked the tofu until it is super firm and crisp. This is my ideal tofu candidate for anything saucy. I find frying the tofu and then tossing in a sauce takes away the crunch. Not this way, and it is way healthier!
You can also use any kind of noodles for this, so using rice noodles makes this totally gluten-free! It is also easy, and fast. Using lots of pantry ingredients you may already have on hand. You can add veggies to this if you want, or use rice instead of noodles. This recipe may sound shockingly simple, but there is nothing simple about these flavors!
Using brown sugar and maple syrup to essentially make a caramel first, then adding the other flavors is brilliant really. It is truly like nothing I’ve ever had before. The flavors are Asian of course and I always love how Asian food flavors hit every one of your taste buds. This is the first time I’ve used black pepper as the spice in an Asian inspired dish, but I have fallen in love with it!
Vegan Caramelized Black Pepper Tofu and Noodles
Ingredients
- 1 Block(15oz.) Extra firm tofu, drained and pressed*
- 1 Tablespoon Olive oil
- Pinch of Salt
- 8 Ounces Asian noodles, I used rice noodles, but soba or wide noodles will do.
- 1/3 Cup Soy sauce, regular or low sodium
- 1/3 Cup Vegetable broth
- 1/4 Cup Rice wine vinegar
- 4 Cloves Garlic, finely chopped
- 1 teaspoon Fresh ginger, grated
- 2 teaspoons Cornstarch
- 1/4 Cup Brown sugar
- 1/4 Cup Maple syrup
- 2 Tablespoons Water
- 1 teaspoon Black pepper
- 2 Small red Chinese or Arbol chilies, dried(optional)
- Thai basil for garnish(optional)
Instructions
- Drain and press the tofu. Once the tofu is ready, preheat the oven to 425 degrees(F).
- Cut the tofu into cubes, then place on a large sheet pan. Drizzle with the olive oil and sprinkle with a pinch of salt. Toss to coat the tofu then spread the tofu cubes out in a single layer.
- Bake for 10 minutes, flip the tofu then bake for another 10-15 minutes or until the tofu is brown and crispy on the outside.
- While the tofu is baking, cook the noodles according to package directions, then drain and set aside.
- As the tofu and noodles cook, you can make the sauce. Whisk together the soy sauce, vegetable broth, rice wine vinegar, garlic, ginger and cornstarch. Set aside.
- Once the tofu and noodles are done, in a large non-stick or cast iron skillet, heat the brown sugar, maple syrup and water on medium high. Bring to a simmer and reduce heat to medium low.
- Whisk until brown sugar has dissolved, then simmer, reducing heat as needed until the sugar and maple syrup have thickened slightly. 3-5 minutes.
- Now stir in the black pepper and the chilies if using.
- Add the tofu to the skillet, and toss to coat the tofu in the caramel. Then add the noodles and toss to coat.
- Next, pour the sauce you made into the skillet and toss to combine everything. Let simmer for a few more minutes until the sauce thickens. The cornstarch will help the sauce thicken, but you will need to make sure the sauce cooks for a few minutes to make that happen.
- Taste and adjust seasoning. Serve immediately topped with Thai basil if desired.
Notes
Nutrition
This looks good. If I cannot afford maple syrup can I substitute more brown sugar or honey or something?
Absolutely! You can use either more brown sugar or honey!
This came together quickly for a yummy and filling meal. I loved the flavoring steps that go into this to make it complex and flavorful. I was worried when I added the sauce, but with heat, it thickened up nicely. We used rice pad Thai noodles. I also added a bunch of spinach to the dish just at the end for added greens. But the fresh basil really made it pop. P.s. we went for 2 chilies and the spice factor was just great. Another great recipe!
best way to take the water out from tofu and give that cheese texture is to put in in the freezer before cooking, while is getting unfrozen the texture is like a sponge and the water comes easly out , thanks for the recepie looks delicious
Delicious. I added WF Kale slaw at the end for color and crunch. Quite spicy and sweet.
I am devouring this as I type. The dish is so delicious and simple to put together. The sauce is so good and the way it coats the noodles is just addictive. This recipe is a keeper. Thank you for all your wonderful recipes.
We loved it! I think baking tofu is the easiest and the best way to cook it.
Thank you!
This was amazing!! My boyfriend and I were obsessed. I added broccoli and edamame to make it a complete meal. Any other veggies would probably be delicious as well.
Could.I use any sugar in place of brown sugar? Would even white sugar in a smaller amount suffice?
Followed your recipe to the letter and it came out divine! Super easy to make, too! Thank you so much!
This looks so good!! I have both mirin, and rice vinegar. Which would be preferable for this dish?
I love this dish! I add steamed broccoli and bean Sprouts to it to add more textures to it and my family loves it. The black pepper on it’s own is plenty spicy for us so, I don’t add any chiles. Thank you for this wonderful recipe!
I made this for my family (vegan husband + 2 kids), and we LOVED IT. The sauce is sweet, so the kids really liked it. I left off some black pepper for the kids, and put extra on ours. Another easy, amazing family dinner! Thank you!!!
On the right track, but next time I will add more pepper and definitely less vinegar. Enjoyed making the tofu in the oven. We added garlic green beans, to add flavor.
This was so good! My teenagers and husband devoured it. Had to use coconut sugar because I didn’t have brown sugar and I can’t imagine it made much difference. Also added some broccoli, red bell pepper and carrots to a second sheet pan and I still wished we had made more! Def going into rotation here. Thanks!
Fantastic! Next time I’ll double the recipe to have leftovers. I, too, added broccoli & agree that any additional veggies you prefer will work well.
SO good. I followed the recipe exactly but then added carrots and green onions to get my kids to eat some vegetables. So delicious with or without the veggies. And it was easy to make and didn’t take as long as I thought it would. (Draining the tofu is probably the biggest time commitment.)
Incredible!
Last week, my husband made this recipe for dinner, and he’s the type to follow a recipe to the letter. It was simply delicious! I had some buckwheat soba noodles in the cabinet, and we found bags of dried Arbol chiles at the Mexican market. He chopped two chiles, thought it looked like nothing, so he chopped a third. Despite the intense heat, the flavor was incredible! He served this dish alongside pan-fried broccolini spears. Superb! Thank you so much for this delicious!