Blackberry Glazed Tofu with Black Pepper & Chili Recipe

If you’re on the hunt for a flavor-packed vegan main that’s guaranteed to impress, look no further than Blackberry Glazed Tofu with Black Pepper & Chili. This vibrant, irresistible dish transforms humble tofu into crispy, golden bites coated in a glossy, spicy-tangy-sweet glaze made with fresh blackberries and a punch of black pepper. It’s the kind of meal that’ll make you stop and savor every delicious, colorful bite, whether you’re serving it for a weeknight dinner or showing it off at a dinner party with friends.

Ingredients You’ll Need

Blackberry Glazed Tofu with Black Pepper & Chili comes together with just a handful of approachable ingredients—but each one is essential for building those bold layers of flavor and the perfect combination of tender, crispy, and saucy textures. Here’s what you’ll need and why:

• Extra-firm tofu: The star of the show, pressed and cubed so it crisps beautifully and soaks up loads of blackberry glaze.
• Fresh or frozen blackberries: These bring a burst of color and tart-sweet juiciness that makes the glaze irresistible.
• Maple syrup: Adds natural sweetness and a gentle caramel note that balances the berries and spice.
• Soy sauce: For deep umami flavor and the salty punch that ties everything together.
• Rice vinegar: Brings a bright tang that keeps the sauce lively and fresh-tasting.
• Chili garlic sauce: Provides heat, depth, and a savory backbone to complement the fruit.
• Freshly ground black pepper: Essential for peppery warmth and a subtle bite in every mouthful.
• Cornstarch: Thickens the glaze for that luscious, clingy finish.
• Water: Used with cornstarch to make a smooth slurry, avoiding lumps in your sauce.
• Neutral oil (avocado or vegetable): Ensures the tofu gets gorgeously golden and crisp in the pan.
• Grated fresh ginger: Adds aromatic zing that contrasts beautifully with the fruit.
• Garlic, minced: Lends savory depth and complexity to the glaze and tofu.
• Pinch of salt: Heightens all the other flavors without overpowering the sauce’s delicate balance.
• Sliced green onions and sesame seeds (optional): For a final flourish of color, crunch, and freshness on top.

How to Make Blackberry Glazed Tofu with Black Pepper & Chili

Step 1: Press and Cube the Tofu

Start by pressing your extra-firm tofu for at least 15 minutes. This step is crucial—it draws out excess moisture, letting the cubes crisp up golden and stay tender inside. Once pressed, cut the tofu into bite-sized cubes for even cooking and maximum glaze coverage later.

Step 2: Make the Blackberry Glaze

In a small saucepan over medium heat, combine your fresh (or frozen) blackberries, maple syrup, soy sauce, rice vinegar, chili garlic sauce, and bold black pepper. Simmer for five to seven minutes, gently stirring and mashing the berries as they break down to release their jewel-toned juices and flavor.

Step 3: Thicken and Strain the Sauce

Mix cornstarch with water in a separate bowl to create a smooth slurry—this will keep your glaze magically lump-free. Stir the slurry into the simmering blackberry sauce and cook for another one to two minutes, until thickened and glossy. For a super-smooth finish, you can strain out the berry seeds, or leave them in for a bit of extra texture and rustic charm.

Step 4: Crisp Up the Tofu

Heat neutral oil in a large nonstick skillet over medium-high heat. Add the tofu cubes and let them cook, undisturbed, until golden underneath, then flip until all sides are crisp—about 10 to 12 minutes total. This is where your tofu earns its satisfying, crave-worthy bite.

Step 5: Finish with Aromatics and Glaze

Add minced garlic and grated ginger to the pan with your crisp tofu, letting them sizzle for about a minute and infuse the cubes with fragrant warmth. Finally, pour your blackberry glaze over everything, tossing gently until every piece glistens with that deep purple, sweet-spicy sauce. Let it sizzle for another minute or two to coat fully and heat through—it’s ready when the aroma makes your mouth water!

How to Serve Blackberry Glazed Tofu with Black Pepper & Chili

Garnishes

Top off your Blackberry Glazed Tofu with Black Pepper & Chili with a generous sprinkle of sliced green onions and toasted sesame seeds. These simple garnishes add not only a pop of color and crunch, but also perfectly balance the bold glaze with gentle, fresh flavors that round out every bite.

Side Dishes

This standout tofu begs for a simple backdrop like steamed jasmine rice or fluffy quinoa to soak up all that glossy, flavorful glaze. For something green, lightly sautéed bok choy, baby spinach, or garlicky broccolini make fabulous pairings, turning this dish into a well-rounded, satisfying meal.

Creative Ways to Present

You can showcase Blackberry Glazed Tofu with Black Pepper & Chili atop a vibrant salad with mixed greens and thinly sliced radish for a lunchtime main, or serve it over warm noodles for cozy comfort. For sharing, pile the glazed tofu onto a beautiful platter and let guests help themselves family-style—it’s a guaranteed conversation starter!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (good luck!), store your Blackberry Glazed Tofu with Black Pepper & Chili in an airtight container in the fridge for up to three days. The glaze keeps everything moist and flavorful, so it’s just as satisfying reheated for a speedy lunch or dinner.

Freezing

Extra-firm tofu holds up well in the freezer, making this recipe a great candidate for batch-cooking. Cool the tofu completely, then freeze in a freezer-safe container for up to two months. Thaw overnight in the fridge before reheating to preserve texture and flavor of the glaze.

Reheating

To revive leftover Blackberry Glazed Tofu with Black Pepper & Chili, gently reheat in a skillet over medium heat until warmed through, adding a splash of water if the glaze seems very thick. A quick zap in the microwave also works, just be sure to cover to prevent glaze splatter.

FAQs

Can I use a different fruit if I don’t have blackberries?

Absolutely! Try blueberries, raspberries, or even cherries for a twist. Each one will bring a unique personality to your Blackberry Glazed Tofu with Black Pepper & Chili, but blackberries do add a special richly hued vibrancy and tang.

Is this recipe spicy?

There’s a gentle warmth thanks to chili garlic sauce and black pepper, but it’s easy to dial up or down depending on your taste. For a milder version, use less chili garlic sauce; for extra heat, add red pepper flakes or another spoonful of the chili sauce.

Do you recommend straining the glaze?

It’s totally up to you! Straining gives a smoother, fancier finish that’s great for special occasions, while leaving in some berry pulp and seeds makes it more rustic and hearty. Both are delicious—the true magic is in the rich Blackberry Glazed Tofu with Black Pepper & Chili flavor.

Can I make this recipe gluten-free?

Yes, simply swap in tamari or a gluten-free soy sauce for traditional soy sauce, and you’ll have a completely gluten-free version without sacrificing flavor or texture. All the other ingredients are naturally gluten-free.

What’s the best way to press tofu without a press?

Place your block of tofu between a few layers of paper towels on a cutting board, lay a plate on top, and weigh it down with a heavy can or skillet. Let it sit for 15-30 minutes—the extra water will press right out, setting you up for gorgeously crisp Blackberry Glazed Tofu with Black Pepper & Chili.

Final Thoughts

If there’s one new vegan recipe to add to your rotation this season, let it be Blackberry Glazed Tofu with Black Pepper & Chili. I promise, the balance of sweet, spicy, and tart flavors is nothing short of a revelation—plus, it’s so easy and totally weeknight-friendly. Gather your ingredients and treat yourself to some colorful, crave-worthy comfort tonight!

Blackberry Glazed Tofu with Black Pepper & Chili Recipe

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4.6 from 12 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Blackberry Glazed Tofu with Black Pepper & Chili recipe combines the savory goodness of tofu with a sweet and spicy blackberry glaze for a flavorful and satisfying dish.

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Ingredients

Scale 1x2x3x

Tofu:

• 1 block (14 oz) extra-firm tofu, pressed and cubed

Blackberry Glaze:

• 1 cup fresh or frozen blackberries
• 2 tablespoons maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili garlic sauce
• 1 teaspoon freshly ground black pepper
• 1 tablespoon cornstarch
• 2 tablespoons water

Other Ingredients:

• 2 tablespoons neutral oil (such as avocado or vegetable)
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• Pinch of salt
• Sliced green onions and sesame seeds for garnish (optional)

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Instructions

1. Press the Tofu: Press the tofu for at least 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
2. Prepare the Blackberry Glaze: In a small saucepan, combine blackberries, maple syrup, soy sauce, rice vinegar, chili garlic sauce, and black pepper. Simmer for 5–7 minutes, mash the berries, then thicken with cornstarch mixture.
3. Cook the Tofu: Cook tofu cubes in oil until golden. Add garlic and ginger, then pour the blackberry glaze over the tofu. Cook briefly to coat evenly.
4. Serve: Garnish with green onions and sesame seeds before serving hot.

Notes

• This dish pairs well with steamed rice, quinoa, or sautéed greens.
• For extra heat, increase the amount of chili garlic sauce or add red pepper flakes.
• If blackberries are very tart, add a little more maple syrup to balance.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion

Nutrition

• Serving Size: 1/4 recipe
• Calories: 230
• Sugar: 7g
• Sodium: 480mg
• Fat: 13g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 0mg