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Black Pepper Tofu
with zucchini & mushrooms and rice

Active: 30 min Total: 30 min
Skip the meat tonight and try this black pepper tofu right at home. Instead of spice, the black pepper provides fragrance and just a bit of sharpness. We combine it with veggies to guarantee you a healthy and delicious meal


  • Rice, white or brown - 1 cup
Black Pepper Tofu:
  • Firm tofu - 1 lb , cubed
  • Garlic - 2 cloves , minced
  • Jalapeno - 1 , seeded and diced
  • Cremini mushrooms - 1/2 cup , halved
  • Zucchini - 1 , cubed
  • Ginger - 1 Tbsp , grated
  • Green onions - 4 , cut into 1-inch pieces
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Black pepper - 1 Tbsp , coarsely ground
  • Sugar - 1 tsp


  1. Rice - Make if not done on prep day. If you're also making tomorrow's meal, double the portions. Cook rice with a 2:1 water to rice ratio. Bring to a boil, then simmer until rice has absorbed all liquid (20 to 25 min. for white rice; 45 to 50 for brown)
  2. Tofu / Garlic / Jalapeno / Mushrooms / Zucchini / Ginger / Green onions - Prep as directed

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  1. Heat 1 tbs. (15 ml) oil in a large saute pan or wok over medium-high heat. Add tofu with a generous sprinkle of salt and cook, flipping occasionally, until golden. Transfer to a plate.
  2. Return wok to heat and add remaining tablespoon of oil. Add garlic and jalapeño to heated oil and cook, stirring occasionally, until fragrant, about 1-2 minutes.
  3. Add in mushrooms and zucchini with a dash of salt, and cook, stirring often, until softened, about 3-4 minutes.
  4. Finally, add in soy sauce, pepper, ginger, sugar, tofu, and green onions. Toss to mix and season to taste with more soy sauce or pepper.
  5. Serve with rice.



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