Delicious Black Pepper Tofu with Bok Choy – a simple vegan tofu stir-fry that can be made in 20 minutes flat! Serve this over rice or rice noodles for a quick, easy weeknight dinner. Video. Looking for more? Check out our 50+ Amazing Tofu Recipes!
Laugh because that is the purest sound. – Hafez
Here is one of my favorite tofu recipes! This Black Pepper Tofu recipe with bok choy is quick and easy and perfect for busy weeknights when you are short on time. It’s loaded with healthy bok choy and can be served on its own, over jasmine rice, black rice, or rice noodles.
And even though this tofu stir fry is easiest made in a wok, don’t let this stop you if you don’t happen to have one. Half the time I make this in my cast iron skillet. Either way, it’s a super tasty way to serve up tofu and the vibrant baby bok choy! And keep in mind, I’ve simplified this recipe quite a bit to prevent you from making an extra trip to the Asian Market for specialty items.
What you will need
- Firm tofu: Opt for Organic, non-GMO, firm, or extra firm tofu. Sprouted tofu also works. Do not use silken tofu . Feel free to sub chicken or shrimp, see the recipe notes.
- Corn starch for dredging (optional)
- Wok oil (high-heat oil like peanut oil, avocado oil or coconut oil )
- Salt and crushed black peppercorns
- Shallot and Garlic Cloves – or substitute onions
- Baby bok choy (about 4) quartered lengthwise ( or use regular bock choy, chopped small) or sub other vegetables like bell peppers, carrots, or cabbage.
- Soy sauce ( or Gluten-free soy sauce Liquid Aminos, or light soy sauce, low-sodium soy sauce, tamari or sweet soy sauce, aka kecap manis)
- Chinese Cooking Wine (Shaoxing Wine) or sub-dry white wine, mirin, pale cooking sherry. Rice vinegar will not work here.
- Brown sugar (or sub cane sugar, palm sugar, coconut sugar or agave)
- Chili paste (optional) for a bit of heat to your preferred level of spiciness.
How to Make Perfect Black Pepper Tofu
- Blot tofu gently and cut the into 1-inch cubes. Tofu need not be “pressed hard”, this will dry it out.
- Whisk together the stir-fry sauce and set by stove.
- Prep the shallots, garlic and bok choy.
- Dredge tofu in a light coating of cornstarch.
- Heat oil in a wok or large cast iron skillet over medium-high heat and ****add the salt and crushed peppercorns to the oil, swirling it around until fragrant. This is KEY to the flavor here.
- Add the tofu to the seasoned oil, and sear on all sides until golden and quite golden and crispy. Let it form a crust before turning- it will naturally release itself from the pan. Set it aside.
- Drizzle in more oil, add shallots, garlic, and bok choy, and stir-fry until just tender-crisp. Pour in the stir-fry sauce and simmer for just couple of minutes.
- Right before serving, toss the tofu back into the pan with the bok choy and sauce, tossing for 30 seconds. Any longer will render the tofu soggy.
- Serve immediately!
Serving Suggestions
Serve Black Pepper Tofu on its own for a low-carb meal, or serve over:
This recipe for Black Pepper Tofu is perfect for two people!
Although it has a fair amount of crushed black peppercorns, the Black Pepper Sauce is not overwhelming. It perfectly accentuates the tofu and the bok choy, and the dish tastes balanced.
Expert Tips
- Prep. As with most stir-fry recipes, my best advice is to prep all the ingredients beforehand. The cooking part goes very quickly and it’s too easy to burn things when you are not prepped and ready.
- Don’t press the tofu too hard. Gently blot. Otherwise, your tofu will be dry.
- Place ingredients close to the stove, ready to go. Turn the hood on.
- Season the oil. Add the salt and peppercorns to the heating oil in the pan- this is key to flavor here.
- Let the tofu develop a crust– don’t overmix it! As it gets golden, it will naturally release from the pan. Patience is key here.
- Use high-heat oil– peanut oil has the BEST flavor. Coconut oil, second.
And even though the dish tastes flavorful and saucy, it also tastes very clean. Which I love…
I’m not sure if it is just my imagination, but the natural water element of the bok choy feels very healing and restorative to the body.
A simple easy recipe to whip up when days are full and time is short. Give this Black Pepper Tofu with Bok Choy, a try this coming week and let me know what you think!
xoxo
More Favorite Tofu Recipes
- 50+ Amazing Tofu Recipes
- Easy Tofu Sofritas
- Tofu Paprikash
- Baked Tofu (with 3 Marinades)
- Grilled Bok Choy with Ponzu Sauce
- Broccoli Stir Fry
- Szechuan Tofu and Veggies
- Sesame Brussels Sprouts Tofu Bowl
- Miso Tofu Bowl with Veggies!
Black Pepper Tofu Video
Black Pepper Tofu with Bok Choy
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2
- Category: Vegan, Gluten Free, Main
- Method: Stir fry
- Cuisine: Chinese
- Diet: Vegan
Description
A simple delicious recipe for Black Pepper Tofu with Bok Choy – a tasty vegan meal that can be made in under 30 minutes!
Ingredients
- 12 ounces firm tofu, patted dry, cut into 1-inch cubes (do not use silken tofu ) or sub chicken or shrimp, see notes
- corn starch for dredging (optional)
- 2 tablespoons wok oil (high-heat oil like avocado oil, or coconut oil )
- 5-finger pinch of salt
- 1 teaspoon fresh cracked peppercorns
- —–
- 1 fat shallot, sliced
- 4 cloves garlic, rough chopped
- 6 ounces baby bok choy (about 4) quartered lengthwise (or if very thick, in half again) see notes.
- 1/4 cup green onions, cut into 1-inch lengths.
Black Pepper Sauce:
- 2 tablespoons soy sauce ( or Gluten-free Liquid Aminos)
- 2 tablespoons Chinese Cooking Wine (Shaoxing Rice Wine) or sub-dry white wine, pale cooking sherry, or rice wine ( not vinegar!)
- 2 tablespoons water
- 1–2 teaspoons brown sugar (or sub palm sugar, coconut sugar or agave)
- 1/2 teaspoon fresh cracked peppercorns
- 1 teaspoon chili paste (optional)
Serve with rice, or on its own.
Instructions
- Cut tofu into cubes and blot dry with paper towels, pressing down gently.
- Make the stir-fry sauce, stirring ingredients together in a small until most of the sugar dissolves. Place it by the stove.
- Prep the shallots, garlic and bok choy.
- Dredge the tofu in a light coating of cornstarch (cornstarch is optional, but provides a crispier texture).
- Heat oil in a wok or large cast iron skillet over medium-high heat and add the salt and crushed peppercorns to the oil, swirling it around until fragrant, about one minute.
- Add the tofu to the seasoned oil, and sear on all sides until golden and crispy, turning the heat down if need be. Be patient and take your time, it will take about 5-6 minutes.
- Set the crispy tofu aside on a paper towel-lined plate, and wipe the pan out.
- Heat another teaspoon or two of oil over medium heat, and add shallots, garlic and bok choy. Stir continuously until bok choy begins to wilt and shallots become golden, about 3-4 minutes. It will smell amazing. Add the wok sauce to the pan, careful to get all the sugar that may have settled in the bowl.
- Simmer for a couple of minutes, or until bok choy is just tender.
- At the very very end, toss the tofu back into the pan with scallions, bok choy and sauce ( just long enough to coat, only a few seconds.) Cooking any longer will remove the amazing crispiness! Taste for salt and heat, adjusting to your preference.
- Serve immediately, diving between two bowls.
Notes
- Feel free to substitute chicken breast for the tofu, cut into cubes, and prepared the same way.
- Feel free to crisp the tofu in the wok, without using cornstarch. Just make sure to pat dry the tofu with paper towels and season the oil in the pan with salt and pepper. Don’t move the tofu around too much in the pan. The tofu will naturally release from the pan when it develops a “crust”. So just turn and flop every so often, letting it get crispy.
- If your bok choy is longer than 4 inches, chop up the white root end into smaller pieces, and stir-fry them first for 1-2 minutes before adding the green parts.
Nutrition
- Serving Size:
- Calories: 364
- Sugar: 7 g
- Sodium: 1115.3 mg
- Fat: 24.4 g
- Saturated Fat: 3.7 g
- Carbohydrates: 18.4 g
- Fiber: 6.4 g
- Protein: 24.7 g
- Cholesterol: 0 mg
This was A+!
Doubled the sauce, as I always do. Sautéed kale and shiitake first as those took a few minutes longer. I didn’t the tofu-bit of scorch at higher temp but so crispy and yummy. Took those out and did shallots, added back in kale/mushrooms, and then sauce. Then tofu.
Topped with radish, scallion and carrots. Fabulous. Thanks!
Sounds amazing Siobhan!
I made this last night, following the recipe closely except the Bok Choy which I did not have. I substituted with bell pepper and corgettes. Absolutely delicious and another of your recipes that does not disappoint.
Wonderful to hear Lesley!
I’m far behind on rating so many recipes from here. After making a dozen or more dishes I have to say I am never disappointed.
This dish is no exception; such great taste and so easy and healthy.
We really appreciate the reviews Paul, thanks so much!!
This recipe keeps jerk scrolling. It won’t stay put long enough to allow full reading of the page as it keeps randomly shifting. I’ve opened the page on multiple devices but the same thing keeps happening. Anybody else out there experience the same annoying issue?
Hi Freddy~ Sorry about this- what browser are you using? I’ll let my tech people know.
This black pepper tofu recipe is amazing. So very delicious!! It’s hard to resist eating the tofu straight from the pan. I’ve made it several times with the bok choy, which is my favorite, but I’ve also tried it with zucchini, and bell pepper, which I like as well. It’s one of my very favorite tofu recipes. Thanks for all your recipes!
Great to hear this Laura!
Another winner! I love learning new tricks and tips like seasoning the oil, using fresh cracked pepper, dredging the tofu, etc… I can see how adaptive this recipe can be. I love the bok choy , but can easily imagine this working great with a variety of veg. I tried this without the cornstarch but still seasoning the oil, and was still good (about half as good). Is there a trick to crushing the peppercorns that doesn’t result in half of them landing on the other side of the kitchen? I’m using my (usually ornamental) mortar and pestle. Also, I tend to fry the tofu on two sides well and then sort of, stir around and hope for the best with the other four sides while I prepare the other ingredients.
Thank you for another great recipe and instructions. It does taste and feel like a clean and delicious meal!
Thanks Bonnie! You could put the peppercorns in a bag on a cutting board and smash with the pestle or a little pulsing in the blender. The tofu takes a bit of tending for all sides to get crisp. You can us tongs to individually turn to each side…takes some patience.:) I usually call it good enough with two sides crisp.
Thank you Tonia! I will make this again tonight with zucchini and some king trumpet mushrooms I haven’t cooked with before. Reassuring to know that two sides on the tofu is legit! I have some leftover cracked pepper, but will definitely try the bag trick next time!
great!
Quick and tasty! I used high protein tofu and it cooked up really well. Not super crispy, but I don’t mind my tofu a little soft. Thank you for your delicious recipes!!
Glad you enjoyed Beck!
Absolutely delicious! I did use a tablespoon of peppercorns which I then smashed with a rolling pin and added a good bit of minced ginger and some red and gold bell pepper for color—otherwise followed your directions exactly. We loved it!
Sounds great!
I had a craving for bok choy and tofu and this recipe is so spot on, thank you for sharing it. My only call out is adjust the pepper to your taste for its a little overpowering. I am sure I will be coming back to this 🙂
Thanks Anita, so glad it hit the spot! Yes definitely adjust to taste.
Made it tonight, delicious, my husband loved it too!
Great to hear this Jean!
We love this recipe! Go to it often.
Thanks for letting us know!
Wow! I was pleasantly surprised by the flavour! This was a hit at dinner tonight. I live in a tiny mountain town in BC, so unless it’s the growing season, we can’t always get the exact produce for recipes (I’d take our local organic anyway over the inconvenience). I substituted boc choy for broccoli and green cabbage, which got a light steaming before going in the wok. I didn’t have green onion, so I added extra shallot. I served this over the pad thai style rice noodles. Winning! Looking forward to spring bok choy to try this again 🙂
Love how you adapted! I’m with you on sticking to the seasonal offerings.
This has become one of our go-to staples that we make for ourselves and visitors who dont normally eat plant based meals. Perfection!
Wonderful!
I love the simplicity of this recipe and I wanted to love it, but it just needs something else. I tried adding Szechuan peppercorns and Gochujang but it still wasn’t all that. Maybe some 5 spice powder on the tofu prior to frying? Maybe add some grated ginger and sesame oil to the sauce? The tofu does get soggy fast. I wouldn’t toss it in the sauce if you want it to stay crunchy. I added the fried tofu on top instead of in the sauce to help retain the crunch.
Hey Amy- I appreciate your feedback. Double checking, did you add the salt and peppercorns directly to the oil in the pan? I find this makes all the difference in the is recipe!
Delicious!
Absolutely delicious!
Glad you enjoyed!