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

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
  • 4 tablespoons soy sauce (or Tamari for a gluten-free option)
  • 4 tablespoons chili garlic sauce
  • 2 tablespoon packed brown sugar
  • 2 tablespoon rice vinegar
  • 3 tablespoons cornstarch
  • 6 tablespoons neutral 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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