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You will be absolutely obsessed with this super Creamy Peppercorn Tofu that makes an amazing date night recipe or even easy weeknight meal! I have no doubt that this recipe will make it into your regular rotation because it’s delicious and so easy to make.
Why you’ll love unique tofu recipe!
It’s true, I have a DEEP tofu obsession and cutting tofu to look like a chicken breast is something I’m very fond of. I have many classic tofu recipes such as my Orange Tofu, this CRISPY Air Fryer Tofu, and these Easy Tofu Tacos. But, it’s fun using tofu to create something really unique like this Peppercorn Tofu.
If you’ve never tried peppercorn sauce, you are in for a TREAT! OMG it’s so creamy and packed with flavor. You will find yourself wanting to drink it :)
Here’s why you’ll love this recipe:
- Restaurant-quality at home: Fancy enough for date night, easy enough for Tuesday.
- Rich, creamy, and peppery: That sauce is pure magic on tofu.
- High-protein vegetarian dinner: Hearty, satisfying, and meat-free.
- Easy to customize: Make it dairy-free, add mushrooms, or swap cognac for broth.
Ingredients needed
- Tofu: Use extra-firm or super-firm tofu so it holds its shape. If using extra-firm, press the tofu for 15–30 minutes first to remove excess moisture.
- Olive oil: Adds richness and helps the tofu brown nicely. You can also use avocado oil.
- Balsamic vinegar: Adds acidity and depth to the marinade — red wine vinegar or soy sauce also work.
- Spices: including paprika, garlic powder, and onion powder + salt and pepper.
- Dijon mustard: Adds tang and helps emulsify the sauce.
- Olive oil: A touch of oil helps bloom the pepper and shallots.
- Crushed peppercorns: Use coarsely crushed whole black peppercorns for that signature kick.
- Shallot: Adds delicate sweetness; finely diced onion works in a pinch.
- Cognac or brandy: Gives the sauce richness and depth — you can substitute with broth if you’d prefer no alcohol.
- Broth: Veggie broth or “beefless” broth gives the sauce body and umami.
- Heavy cream: Creates that creamy, luscious texture. For a vegan option, use coconut cream or cashew cream.
How to cut the tofu
While it’s totally not necessary, I find it fun to cut the tofu to look like chicken breast. I usually just leave it in a rectangle when I’m making this for myself but I love to make it look pretty for guests :) Here’s how I do it:
- After pressing the tofu (if needed), cut it into 3-4 pieces. I prefer 3 for a traditional block of tofu but I’ve also made this cutting it into 4 pieces.
- Cut the top right and bottom corners off of the tofu (see photo above) so that it roughly resembles a chicken breast.
- Cut the rough edges of the tofu so they’re a little smoother
- Score the tofu (this helps the marinade penetrate into the tofu giving it more flavor). Using a sharp knife, cut diagonally about 1/4 inch deep into the tofu about 4-5 times. Flip the tofu and cut in the same direction on the other side.
How to make it
- Prep and marinate the tofu. Once the tofu is cut and prepped, whisk together the ingredients for the marinade and add in the tofu. Let sit for at least 30 minutes.
- Cook the tofu. Heat oil in a large pan and saute the tofu for about 5 minutes on each side or until it just starts to darken around the edges.
- Grind the peppercorns. In a mortar and pestle, grind the peppercorns until they’re coarsely ground and no whole pieces remain.
- Saute pepper and shallot. In the same skillet, saute the shallot and peppercorns for a few minutes.
- Make the sauce. Add in the cognac and let cook until the liquor cooks off. Add in the broth and let the sauce reduce by about half.
- Finish and serve. Mix in the heavy cream and mustard and cook a couple more minutes until nicely thickened.
Expert Tips
- Crush, don’t grind, your peppercorns — you want that coarse, cracked texture for authentic flavor.
- Deglaze carefully: When adding cognac, stand back and let the alcohol cook off before stirring.
- Don’t rush the sauce reduction: Let it simmer gently to thicken naturally.
- Veganize it easily: Use coconut cream or cashew cream for a dairy-free version.
More Tofu Recipes you’ll LOVE
Video
Creamy Peppercorn Tofu
Crispy tofu steaks smothered in a rich, creamy peppercorn sauce. A cozy, high-protein vegetarian dinner that’s easy enough for weeknights!
Ingredients
For the tofu:
- 1 16oz block of extra firm or super firm tofu*
- 3 tablespoons olive oil, divided
- 3 tablespoons balsamic vinegar
- 2 tablespoons water
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- pepper to taste
For the peppercorn sauce:
- 1 teaspoon olive oil
- heaping tablespoon coarsely crushed whole black peppercorns
- Half a shallot, finely diced
- ½ cup cognac or brandy*
- 1 ¼ cups broth, Veggie broth or I used a beefless broth from Better than Bouillon
- ¾ cups heavy cream
- 1 tablespoon dijon mustard
Instructions
- Prep the tofu by cutting it into 3 even pieces longways (see video for reference). If you’d like to cut it into chicken breast-like pieces, then lay each piece flat and cut off the top right and bottom left corners so that they’re rounded and roughly resemble a piece of chicken breast. Again, you can watch my video for reference. I like to trim off tiny bits of the rough edges to round the edges. Slice diagonal cuts going about ¼ of an inch deep on both sides.
- Make the marinade by whisking together the 2 tablespoons of olive oil with the balsamic vinegar, water, garlic powder, onion powder, paprika, salt, and pepper. Let marinate for 30 minutes or up to overnight.
- Once ready to cook, heat a large nonstick skillet over medium heat and add the remaining tablespoon of olive oil. Add the tofu in a single layer and cook for 5 minutes on each side. Watch it so that it doesn’t burn but gets nicely browned around the edges. Remove from the pan and set aside.
- In the same skillet over medium heat, make the sauce. Add in the olive oil, and once hot, add in the crushed peppercorns and shallot. Sauté for 3 minutes, stirring often. Add in cognac and cook until the strong liquor smell subsides, about 3 minutes. Add in the broth and reduce by half, about 6 minutes.
- Add in the heavy cream and Dijon mustard. Cook for 5 minutes, on a low simmer, until thickened. If you want it thicker, you can mix ¼ teaspoon of cornstarch in a small bowl with some of the peppercorn sauce. Once mixed, add to the sauce and cook until thickened (the cornstarch will thicken the sauce very quickly, so be ready to take it off the heat).
- Serve the sauce spooned over the tofu and enjoy!
Notes
For the tofu: *if you’re using extra firm tofu, I suggest pressing it first. HERE are my directions for doing so!
For the alcohol: you can replace this with more broth as desired.
Peppercorns: I use a mortar and pestle to crush the peppercorns. You could also put them in a bagie and crush them with a hard object (be careful!). You want them to be fairly fine with some larger chunks remaining but no whole pieces.
Heavy cream: while I haven’t tried this, you could replace the heavy cream with a vegan cream or coconut cream for a vegan version of the sauce.
Nutrition
Calories: 456kcal, Carbohydrates: 7g, Protein: 2g, Fat: 37g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Cholesterol: 67mg, Sodium: 856mg, Potassium: 100mg, Fiber: 0.4g, Sugar: 5g, Vitamin A: 1251IU, Vitamin C: 0.5mg, Calcium: 50mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @foodwithfeeling or tag #foodwithfeeling!
