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Easy Vegan Singapore Black Pepper Sauce Spaghetti Recipe

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A bold, fast, and satisfying vegan spaghetti dish featuring a rich, aromatic black pepper sauce. Ready in under 30 minutes with simple pantry ingredients, this restaurant-quality meal is perfect for busy weeknights.

Ingredients

Scale
  • 2 tablespoons whole black peppercorns
  • 8 ounces (225g) spaghetti or thick noodles
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon dark soy sauce
  • 2 tablespoons pure maple syrup or brown sugar
  • 4–5 large cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 2 tablespoons neutral oil (avocado, grapeseed, or refined coconut)
  • 1 medium yellow onion, thinly sliced
  • 8 ounces (225g) firm tofu, pressed and cubed
  • 4–5 scallions, sliced

Instructions

  1. Prepare the Tofu: Press tofu for at least 15 minutes to remove excess water. Cut into 1/2-inch cubes. Toss with 1 tablespoon soy sauce and a pinch of black pepper.
  2. Crush the Peppercorns: Toast whole black peppercorns in a dry wok or skillet over medium heat for 30-45 seconds until fragrant. Transfer to a mortar and pestle and crush into a mix of fine powder and small chunks.
  3. Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook spaghetti 1 minute less than al dente. Reserve 1 cup of pasta water before draining. Do not rinse.
  4. Pan-Fry the Tofu: Heat 1 tablespoon neutral oil in a wok or large skillet over high heat. Add tofu in a single layer and sear 2-3 minutes per side until golden and crispy. Remove and set aside.
  5. Build the Aromatics: Reduce heat to medium-high and add remaining 1 tablespoon neutral oil. Cook sliced onion for 2 minutes until translucent. Add minced garlic and grated ginger; stir for 30 seconds until fragrant.
  6. Create the Sauce: Add low-sodium soy sauce, dark soy sauce, and maple syrup. Stir to combine, scraping up browned bits. Add half the crushed black pepper and stir until sauce bubbles and thickens.
  7. Combine Everything: Add cooked spaghetti and crispy tofu to the wok. Toss vigorously with tongs for 1-2 minutes until evenly coated. Add reserved pasta water a splash at a time if needed for desired consistency.
  8. Finish the Dish: Drizzle sesame oil over the top and toss once more. Taste and adjust seasoning. Serve immediately.
  9. Serve: Divide among bowls. Sprinkle remaining crushed black pepper on top. Garnish generously with sliced scallions.

Notes

Toasting whole peppercorns before crushing is essential for maximum flavor. Work quickly with high heat to achieve wok hei. Reserve pasta water to adjust sauce consistency. For gluten-free, use tamari and gluten-free pasta.

Nutrition

Keywords: vegan spaghetti, black pepper sauce, Singapore noodles, quick vegan dinner, plant-based pasta, tofu spaghetti, Asian fusion pasta

Find it online: https://emacrave.com/easy-vegan-singapore-black-pepper-sauce-spaghetti-recipe/