Vegan Caramelized Black Pepper Tofu and Noodles
Baked crispy tofu and noodles tossed in an Asian-inspired caramelized black pepper sauce.
Servings: 4
Calories: 486kcal
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
*If you need more information about pressing tofu, check out my TOFU COOKING GUIDE!
This recipe was inspired by Charles Phan's Caramelized Black Pepper Chicken.
Nutrition
Calories: 486kcal | Carbohydrates: 79g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 897mg | Potassium: 131mg | Fiber: 1g | Sugar: 26g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg