In My Kitchen: Crispy Black Pepper Tofu with Sugar Snap Peas

Followers of my blog know that most of my recipes fall under general “Italian” or “Mediterranean” genre lines, with some Mexican family favorites thrown in now and again. I have never posted a recipe for an Asian-inspired meal, because I am not a big fan! I’ve just never been a big lover of the spices and flavors to be found in Chinese, Japanese, Thai or others.

However, every now and then, I love me some pan-fried tofu in teriyaki or soy sauce. The craving is not frequent, but when it arises, this is my go-to recipe.

You’ll need:

  • 8 ounces extra-firm tofu, drained and pressed
  • 8 ounces fresh sugar snap peas (about 2 cups)
  • 4 green onions, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon packed brown sugar
  • 1 tablespoon rice vinegar
  • 3 tablespoons cornstarch
  • 6 tablespoons canola oil
  • 1 teaspoon pepper


  1. In a small bowl, mix soy sauce, chili garlic sauce, brown sugar and rice vinegar.

2. Cut drained and pressed tofu into 1/2 inch cubes. Pat dry again with paper towels. In a medium bowl, toss tofu with cornstarch.

3. In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add tofu. Cook until crisp and golden-brown, 5-7 minutes. Remove from pan and drain on paper towels.

4. In the same skillet, heat 1 tablespoon canola oil over medium-high heat. Add sugar snap peas. Stir-fry until crisp yet tender, about 3 minutes. Remove from pan.

5. In the same skillet, heat 4 tablespoons canola oil over medium-high heat. Add pepper; cook for 30 seconds. Add garlic and minced green onions; cook for 45 seconds. Stir in soy sauce mixture and cook until slightly thickened. Remove from heat.

6. Stir in tofu and peas. Serve by itself or with a side of rice.

Source: Adapted from a recipe by Taste of Home

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