Black Pepper and Lime Tofu
Cooking Time
Prep Time
Difficulty
Cuisine
The Black Pepper and Lime Tofu is a culinary creation that invites you to explore multiple gastronomic traditions. With its spicy and tangy accents, this dish blends subtle Asian influences with modern fusion touches. The use of tamari and black pepper echoes the fragrant stir-fries of Asian cuisine, while the intensity of lime and maple syrup brings a refreshing balance and brightness.
Black pepper is the star of this dish, offering a warm yet nuanced heat. Commonly used in Southeast Asian spicy dishes, it gains new depth here through its dual presence—coating the tofu and enriching the sauce. This contrast highlights the full spectrum of flavors from this essential spice.
Lime plays an essential role, countering the power of the black pepper with its lively acidity. Widely used in Thai and Vietnamese recipes, its zest and juice deliver an instant freshness. Paired with the sweetness of maple syrup, it enhances the crispy tofu, creating a well-balanced and delightful culinary experience.
Perfectly suited for a complete meal, this crispy tofu pairs beautifully with a variety of sides: fragrant rice, stir-fried vegetables, or noodles. Whether you are a fan of spicy dishes or simply curious to explore new flavors, this versatile recipe will awaken your taste buds and enrich your culinary repertoire!
Black Pepper and Lime Tofu
Ingredients
- 400 g firm tofu
- 2 limes (zest and juice separated)
- 1 tablespoon crushed black pepper (or to taste)
- 3 tablespoons tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1/2 teaspoon additional black pepper for the sauce (optional)
- 3 tablespoons cornstarch
- 3 tablespoons vegetable oil (sesame or sunflower oil)
Instructions
- Press and cut the tofu: press the tofu to remove excess water. Cut it into cubes or thick slices.
- Coat with spices: in a bowl, mix the tofu pieces with the lime zest and 1 tablespoon of crushed black pepper. Make sure each piece is evenly coated.
- Cornstarch coating: add the cornstarch to the spiced tofu. Gently mix to coat all pieces evenly, which will give a crispy texture when cooked.
- Cook the tofu: heat the oil in a pan over medium-high heat. Fry the tofu pieces, turning regularly, until they are golden brown and crispy on all sides.
- Prepare and add the sauce: in a bowl, mix the tamari, lime juice, rice vinegar, maple syrup, and, if desired, the additional 1/2 teaspoon of black pepper. Reduce the heat in the pan. Pour the sauce over the crispy tofu and quickly stir to coat. Let it cook for a few seconds, making sure the sauce doesn’t thicken too much.
Serving suggestions:
- Jasmine or basmati rice
- Stir-fried vegetables (broccoli, snow peas, carrots)
- Rice noodles stir-fried with vegetables
A recipe proposed by Maison Marmite
