The short version
Tofu and small broccoli florets in a glossy soy and black pepper sauce. Serves 2 · estimated 20 minutes including prep. Cut broccoli small and use precooked rice; dry rice adds time.
Why you’ll love this black pepper tofu broccoli
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- Weeknight Vegetarian MealsTofu and small broccoli florets in a glossy soy and black pepper sauce.
- Know before you startCut broccoli small and use precooked rice; dry rice adds time.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. Cut broccoli small and use precooked rice; dry rice adds time.
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Black Pepper Tofu Broccoli
Tofu and small broccoli florets in a glossy soy and black pepper sauce.
- Prep
- 7 min
- Cook
- 13 min
- Total
- 20 min
- Serves
- 2
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Equipment
- 12-inch stainless steel skilletSee our pick →
- Microwave ovenSee our pick →
- Instant-read food thermometerSee our pick →
Instructions
-
Prepare
Cut tofu and broccoli. Mix soy sauce, maple syrup, cornstarch, water and pepper in a cup.
-
Sear
Heat oil in a skillet over medium-high heat. Sear tofu for 6 minutes, turning twice.
-
Steam and sauce
Add broccoli and 2 tablespoons water, cover and cook for 4 minutes. Stir the sauce again, pour it in and simmer uncovered for 2–3 minutes until glossy and broccoli is tender-crisp.
-
Serve
Meanwhile microwave rice according to the pack to 165°F / 74°C. Serve tofu and broccoli over the hot rice.
Recipe notes
- Timing: Cut broccoli small and use precooked rice; dry rice adds time. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
12-inch stainless steel skillet
Wide enough to sear a pound of shrimp in one layer and then toss the pasta right in. Tri-ply heats evenly.
Microwave oven
For packet rice, quick mug cakes and vegetable steaming. Adjust timings for wattage.
Instant-read food thermometer
Check internal cooking and reheating temperatures.
Easy variations
- Milder sauce: Reduce pepper to ¼ teaspoon.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Use within 2 days because the meal includes cooked rice.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making black pepper tofu broccoli?
Cut broccoli small and use precooked rice; dry rice adds time.
Can I make it ahead?
Use within 2 days because the meal includes cooked rice.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.