Vegan Black Pepper Beef

Discover a plant-based twist on a classic favorite with this vibrant and flavorful Vegan Black Pepper Beef recipe! Made with golden, crispy tofu as a satisfying substitute for beef, this dish is loaded with colorful bell peppers, sugar snap peas, and onions for a nutrient-packed meal. The bold black pepper sauce, infused with soy sauce, garlic, and ginger, delivers a delightful kick of savory and peppery goodness. Ready in just 35 minutes, this easy vegan stir-fry is perfect for weeknight dinners or meal prepping. Serve it over steamed rice or noodles and garnish with scallions and sesame seeds for a restaurant-quality presentation. This vegan recipe is a must-try for anyone craving the rich, umami flavors of classic black pepper dishes with a wholesome twist.

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 ounces extra firm tofu
• 4 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 2 bell peppers (any color, sliced)
• 1 onion (sliced)
• 1 cup sugar snap peas
• 3 cloves garlic (minced)
• 1 tablespoon ginger (minced)
• 3 tablespoons soy sauce
• 0.5 cup vegetable broth
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 teaspoons ground black pepper
• 2 scallions (sliced)
• 1 tablespoon sesame seeds (optional)

Directions

Step 1

First, press any excess moisture out of the tofu by wrapping it in a clean towel and placing a weight on top for about 10 minutes.

Step 2

Cut the pressed tofu into bite-sized cubes.

Step 3

In a shallow bowl, toss the tofu cubes with 4 tablespoons of cornstarch until each piece is evenly coated.

Step 4

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.

Step 5

Add the tofu cubes in a single layer and fry until golden brown and crispy on all sides, turning occasionally, about 5-7 minutes.

Step 6

Remove the tofu from the skillet and set aside on a paper towel-lined plate.

Step 7

In the same skillet, heat the remaining 1 tablespoon of vegetable oil.

Step 8

Add the sliced bell peppers, onion, and sugar snap peas, and stir-fry for 3-4 minutes until the vegetables are slightly tender.

Step 9

Add the minced garlic and ginger to the skillet and stir-fry for 30 seconds until fragrant.

Step 10

In a small bowl, mix the soy sauce, vegetable broth, 1 tablespoon of cornstarch, water, and ground black pepper together to create the sauce.

Step 11

Pour the sauce into the skillet with the vegetables and stir well to combine.

Step 12

Allow the sauce to come to a gentle simmer and thicken, stirring occasionally.

Step 13

Add the crispy tofu back into the skillet, gently folding it into the sauce and vegetables.

Step 14

Cook for another 1-2 minutes to heat through and meld flavors.

Step 15

Garnish the dish with sliced scallions and sesame seeds before serving.

Step 16

Serve hot with steamed rice or noodles for a complete meal.

Nutrition Facts

Serving size	(1153.6g)

Amount per serving	% Daily Value*
Calories	1439.2

Total Fat 80.3g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 25.6g
Cholesterol 0mg	0%
Sodium 2196.0mg	0%
Total Carbohydrate 107.5g	0%
Dietary Fiber 28.5g	0%
Total Sugars 24.0g
Protein 82.1g	0%

Vitamin D 0IU	0%
Calcium 2947.4mg	0%
Iron 18.9mg	0%
Potassium 2024.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.8%

Protein: 22.2%

Carbs: 29.0%