Black Pepper Beancurd

Beancurd or tofu cooked with plenty of black peppercorns, ginger, garlic, assorted capsicums and some Chinese sauces. This recipe is from FoodFood TV channel

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Black Pepper Beancurd

Main Ingredients Beancurd / Tofu, Black peppercorns
Cuisine Oriental
Course Main Course Vegetarian
Prep Time 0-5 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg


  • 250 grams beancurd / Tofu
  • 1 teaspoon crushed black peppercorns 
  • 2 tablespoons oil
  • Salt to taste
  • 4 spring onions
  • 1 teaspoon grated inger 
  • 1 teaspoon grated garlic 
  • 2 small red capsicums
  • 2 small yellow capsicums
  • 2 Ggeen capsicums
  • 2-3 teaspoons soy sauce
  • 4 teaspoons cornflour slurry


  1. Cut beancurd into big cubes.
  2. Heat oil in a non-stick wok, add the beancurd pieces and shallow-fry. Cut spring onion bulbs and a little of the stem into big pieces.
  3. Keep turning the beancurd pieces till they are evenly golden on all sides. Drain and place them on a plate.
  4. Add spring onions to the oil remaining in the wok. Add ginger and garlic and toss.
  5. Halve all the coloured capsicums and add to the wok and toss. Add salt and soy sauce and toss. Add ½ cup water, mix and cook for 2 minutes.
  6. Add cornflour slurry and mix. Add beancurd and mix and cook for 2 minutes.
  7. Add 1 tbsp freshly crushed black peppercorns, mix well and cook for 2 minutes.
  8. Transfer the mixture into a serving bowl, sprinkle 1 tsp freshly black peppercorns on top and serve hot.