Creamy Peppercorn Tofu at Home

You will be completely obsessed with this truly Creamy Peppercorn Tofu that makes an standout date night recipe or even unfussy busy-night meal! I have no doubt that this method will make it into your regular rotation because it’s satisfying and so unfussy 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 particularly fond of. I have many familiar tofu recipes such as my Orange Tofu, this CRISPY Air Fryer Tofu, and these Unfussy Tofu Tacos. But, it’s fun using tofu to create something genuinely 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 method:

• Restaurant-quality at home: Fancy enough for date night, straightforward enough for Tuesday.
• Rich, creamy, and peppery: That sauce is pure magic on tofu.
• High-protein vegetarian dinner: Hearty, satisfying, and meat-free.
• Straightforward to customize: Make it dairy-free, add mushrooms, or swap cognac for broth.

Ingredients needed

• Tofu: Use extra-firm or truly-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 entirely not necessary, I find it fun to cut the tofu to look like chicken breast. I usually simply leave it in a rectangle when I’m making this for myself but Worth keeping to make it look pretty for guests:) Here’s how I do it:

1. After pressing the tofu (if needed), cut it into 3-4 pieces. I prefer 3 for a long-used block of tofu but I’ve also made this cutting it into 4 pieces.
2. Cut the top right and bottom corners off of the tofu (see photo above) so that it roughly resembles a chicken breast.
3. Cut the rough edges of the tofu so they’re a little smoother
4. 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

1. 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.

1. Cook the tofu. Heat oil in a large pan and saute the tofu for about 5 minutes on each side or until it only starts to darken around the edges.

1. Grind the peppercorns. In a mortar and pestle, grind the peppercorns until they’re coarsely ground and no whole pieces remain.

1. Saute pepper and shallot. In the same skillet, saute the shallot and peppercorns for a few minutes.

1. 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.

1. 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

Unfussy Tofu Marinade (6 flavors, 1 formula)

Tofu Lunch “Meat”

High-Protein Marry Me Butter Beans

Crispy Orange Tofu (vegan)