From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Creamy Peppercorn Tofu
Warning0 allergens identified
Creamy Peppercorn Tofu
For the tofu:
For the peppercorn sauce:
Instructions
1
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.
2
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.
3
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.
4
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.
5
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).
6
Serve the sauce spooned over the tofu and enjoy!
Notes
1
For the tofu: if you’re using extra firm tofu, I suggest pressing it first.
2
For the alcohol: you can replace this with more broth as desired.
3
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.
4
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.
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Press Your Tofu Thoroughly 🫶Wrap extra firm tofu in clean kitchen towels and press under a heavy weight for 30 minutes to remove excess moisture, allowing it to absorb the creamy sauce and develop a golden crust when seared.
- Toast Your Peppercorns First 🫘Lightly toast the whole black peppercorns in a dry pan for 1-2 minutes before crushing to unlock their essential oils and amplify their complex, peppery depth in the sauce.
- Deglaze with Cognac Strategically 🍷After searing the tofu, remove it from the pan and ignite the cognac to burn off the alcohol while caramelizing the pan drippings, creating a richer flavor foundation for your cream sauce.
- Emulsify the Cream Gently 🌊Temper the heavy cream by slowly whisking warm broth into it off-heat before adding to the pan to prevent curdling and ensure a silky, luxurious sauce consistency.
- Season in Layers for Balance ✨Add salt, paprika, and garlic powder at different stages—some to the tofu marinade, some to the sauce—to build complex flavor layers rather than relying on one final seasoning pass.
Recipe Facts
Diet at a Glance
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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