Uploaded November 2025 | Updated September 2026, 1 week ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A SIMPLE CHINESE STYLE TOFU WITH BLACK PEPPER SAUCE RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode as we make a quick and easy Chinese style vegetables with black pepper sauce recipe!
INGREDIENTS:
1/2 cup Jasmine rice
1/2 cup + 2 tbsp water
1 onion
1/2 green bell pepper
1/2 red bell pepper
175g extra firm tofu
1 tsp black peppercorn
2 tsp soy sauce
1 tsp dark soy sauce
1 tsp plantbased oyster sauce
1/2 tsp black vinegar
splash of toasted sesame oil
1/2 tsp potato starch
1 tsp grated garlic
1 tsp grated ginger
1 + 1 tsp avocado oil
DIRECTIONS:
1. Add the Jasmine rice to a small saucepan. Rinse and drain 2-3 times to get rid of the excess starch. Add 1/2 cup of water and heat the saucepan on medium high heat. When the water starts to bubble, give the rice a stir, and turn the heat down to medium low. Cover and cook for 15mins
2. Slice the onion, green bell pepper, and red bell pepper into small bite sized pieces. Pat dry the extra firm tofu and slice into bite sized cubes
3. After 15mins, turn the heat off on the rice and allow it to steam further for another 10mins
4. Heat up a nonstick pan to medium heat. Add in and toast the black peppercorn for 1-2mins. Coarsely crush the peppercorn in a pestle and mortar. Transfer the pepper to a mixing bowl and whisk together with the soy sauce, dark soy sauce, plantbased oyster sauce, black vinegar, toasted sesame oil, potato starch, 2 tbsp water, grated garlic, and the grated ginger
5. Place the nonstick pan back to medium heat and add in 1 tsp avocado oil. Carefully place in the tofu cubes and sear for a few minutes. Give it a toss and sear for a couple of minutes again. Set aside the tofu. Add another tsp of avocado oil to the pan followed by the bell peppers and onion. Allow the vegetables to sear for a few minutes. Then, toss and sauté for another few minutes
6. Add back in the tofu along with the black pepper sauce. Stir and cook for about a minute. Plate and serve with the freshly steamed fluffy white rice
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/_Pro6TnUilo
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A SIMPLE CHINESE STYLE TOFU WITH BLACK PEPPER SAUCE RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode as we make a quick and easy Chinese style vegetables with black pepper sauce recipe!
INGREDIENTS:
1/2 cup Jasmine rice
1/2 cup + 2 tbsp water
1 onion
1/2 green bell pepper
1/2 red bell pepper
175g extra firm tofu
1 tsp black peppercorn
2 tsp soy sauce
1 tsp dark soy sauce
1 tsp plantbased oyster sauce
1/2 tsp black vinegar
splash of toasted sesame oil
1/2 tsp potato starch
1 tsp grated garlic
1 tsp grated ginger
1 + 1 tsp avocado oil
DIRECTIONS:
1. Add the Jasmine rice to a small saucepan. Rinse and drain 2-3 times to get rid of the excess starch. Add 1/2 cup of water and heat the saucepan on medium high heat. When the water starts to bubble, give the rice a stir, and turn the heat down to medium low. Cover and cook for 15mins
2. Slice the onion, green bell pepper, and red bell pepper into small bite sized pieces. Pat dry the extra firm tofu and slice into bite sized cubes
3. After 15mins, turn the heat off on the rice and allow it to steam further for another 10mins
4. Heat up a nonstick pan to medium heat. Add in and toast the black peppercorn for 1-2mins. Coarsely crush the peppercorn in a pestle and mortar. Transfer the pepper to a mixing bowl and whisk together with the soy sauce, dark soy sauce, plantbased oyster sauce, black vinegar, toasted sesame oil, potato starch, 2 tbsp water, grated garlic, and the grated ginger
5. Place the nonstick pan back to medium heat and add in 1 tsp avocado oil. Carefully place in the tofu cubes and sear for a few minutes. Give it a toss and sear for a couple of minutes again. Set aside the tofu. Add another tsp of avocado oil to the pan followed by the bell peppers and onion. Allow the vegetables to sear for a few minutes. Then, toss and sauté for another few minutes
6. Add back in the tofu along with the black pepper sauce. Stir and cook for about a minute. Plate and serve with the freshly steamed fluffy white rice
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/_Pro6TnUilo
