Peppery Asian Tofu

Vegan and Gluten-free. Peppery (of course!), but not too spicy. Tearing the tofu into bite-sized pieces allows it to crisp up more while baking and absorb more sauce. Extra yummy!

  • Author: Lori
  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 40-45 minutes
  • Yield: 6 servings 1x
  • Category: Dinner, Lunch
  • Method: Stovetop and Bake
  • Cuisine: Asian
  • Diet: Vegan




1 16-ounce package organic, vacuum-packed tofu

1 T arrowroot powder

1 T olive oil

1 t black pepper

1/2 t fine sea salt


1 organic red bell pepper, sliced

1 organic yellow or orange bell pepper, sliced

1/2 organic red onion, diced

2 cloves garlic, pressed


1/3 cup tamari

1/4 cup organic rice vinegar

2 T organic maple syrup

2 T organic coconut sugar

23 t freshly ground black pepper

2 t freshly grated ginger



Preheat oven to 400 F.

Line a baking sheet with parchment paper.

Open package of tofu over the sink, drain, and pat dry with a tea towel.

Slice tofu into 5 or 6 vertical slices, then tears the slices into bite-size pieces.

Add tofu to a large mixing bowl. Sift half of the arrowroot powder over the tofu, toss gently with a large spoon or spatula and then sift the remaining arrowroot powder over the uncoated pieces. Add olive oil in the same manner, then add black pepper and salt, stirring gently to combine.

Spread evenly on baking sheet trying to avoid pieces from touching.

Bake for 35-40 minutes. Cool on a wire rack.


While the tofu is baking, heat oil in a large skillet.

Add all of the veggies and sauté for 9-10 minutes.


After the veggies are cooked, add all of the sauce ingredients to a medium mixing bowl and whisk to combine.


Add the sauce to the skillet with veggies. Cook over medium low heat for about 5 minutes until sauce thickens. Add tofu, heat through. Delicious served over basmati rice and topped with sliced scallions.


Adapted from Nora Cooks Black Pepper Tofu