home iconhome iconRecipe Archive
arrow right iconarrow right icon
Asian Recipes
Black Pepper Tofu & Veggies

Black Pepper Tofu & Veggies

with Garlic Rice

Read more

You're going to get a kick out of this one. We've got a colourful team of sugar snaps, capsicum and red onion bound together in a kecap manis coating peppered with... you guessed it, black pepper! You'll give the peppercorns a pummel to release their flavour, then stir them into the tofu-veggie mix to make a stir-fry that'll knock your socks off.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 clove


1 packet

jasmine rice

1 unit

red onion

1 unit


1 bag

sugar snap peas

1 unit

long red chilli

1 bag


½ block

firm tofu


1 knob


1 sachet

black peppercorns

1 sachet

kecap manis

(ContainsSoy, Gluten, Sulphites)

1 packet

crushed peanuts

(ContainsPeanutsMay be presentTree Nuts, Gluten, Milk, Sesame, Soy)

Not included in your delivery


olive oil

20 g



1.25 cup

water (for the rice)

¼ tsp


1.5 tbs

plain flour


1 tbs

soy sauce

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3210 kJ
Fat21.7 g
of which saturates7.4 g
Carbohydrate113 g
of which sugars31.4 g
Protein26.8 g
Sodium1330 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the jasmine rice, water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has been absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, thinly slice the red onion. Trim the sugar snap peas. Roughly chop the capsicum. Finely grate the ginger. Thinly slice the long red chilli (if using). Roughly chop the coriander. Cut the firm tofu (see ingredients list) into 1cm cubes. Bash the black peppercorns with a rolling pin or in a pestle and mortar until crushed.


Heat a large frying pan over a medium-high heat with enough oil to coat the base of the pan. Toss the tofu in the plain flour, then shake off any excess flour and add to the hot oil. Cook, tossing, until golden and crispy, 3-4 minutes. Transfer to a plate lined with paper towel.


SPICY! Crushed black pepper is very hot, add less if you're sensitive to heat. Wipe out the pan, then return to a medium-high heat with a drizzle of olive oil. Add the onion and capsicum and cook, tossing, until tender, 5 minutes. Add the sugar snap peas and cook, tossing, until tender, 2 minutes. Add the chilli (if using), ginger, remaining garlic and the crushed black pepper and cook until fragrant, 1-2 minutes. Add the kecap manis and soy sauce and stir to combine.


Add the tofu and stir to coat in the sauce. Remove the pan from the heat.


Divide the garlic rice between bowls and top with the black pepper tofu and veggies. Sprinkle with the coriander and crushed peanuts.