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Momofuku Black Pepper Tofu

A special recipe created in partnership with Momofuku, we're serving up a crispy tofu dish coated in an addictive peppery sauce that is made extra fiery using Momofuku's Chili Crunch!

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Momofuku was founded by chef David Chang in 2004. Today, Momofuku has restaurants in US and Canada as well as a line of restaurant-grade ingredients for home cooks - now available on Umamicart!

20 Minutes
13 Ingredients
Spice Level

Learn to make it

Momofuku Tamari
$14.00 8 oz
Momofuku Tamari
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Momofuku Soy Sauce
$14.00 8 oz
Momofuku Soy Sauce
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Sinbo White Rock Sugar
$2.79 400 g
Sinbo White Rock Sugar
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Recipe for Momofuku Black Pepper Tofu

Ingredients

For 2 servings

  • 1 package firm tofu, cubed
  • 3 tbsp cooking oil
  • 1 ยฝ tbsp cornstarch
  • 3 garlic cloves, minced
  • ยฝ knob of ginger, minced
  • 2 tbsp Momofuku Soy Sauce
  • 1 tbsp dark soy sauce
  • 3 tbsp white sugar
  • 2 tsp black pepper
  • 2 tsp Momofuku Savory Salt
  • 3 scallions, chopped
  • 1-2 red Thai chilies, to taste
  • 2 tbsp Momofuku Chili Crunch

Step by step

step 1

In a large bowl, toss and evenly coat cubed tofu in cornstarch.

step 2

Heat oil in a shallow frying pan on medium-high heat. Carefully add the cubed tofu and fry each side until golden and crispy, about 10-15 minutes. Transfer tofu to a paper towel lined plate to rest and drain.

step 3

In the same pan, fry ginger and garlic for 2 minutes. Add Momofuku Soy Sauce, dark soy sauce, sugar, black pepper, and Momofuku Savory Salt.

step 4

Turn up the heat and cook the sauce until it begins to thicken, but be extra careful to avoid caramelizing so sugar doesn't burn!

step 5

Add tofu, chopped chilies, and scallions to sauce. Gently stir until tofu is evenly coated in the sauce.

step 6

Drizzle with Momofuku Chili Crunch and serve over steamed rice and veggies!

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