Black Pepper Tofu

By Sylvia Fountaine | Feasting at Home • August 31, 2018

4.9 from 103 reviews

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!

Black Pepper Tofu with Bok Choy - a simple healthy tofu stir fry that is vegan and can be made in under 30 minutes! Vegan and Gluten Free! #tofustirfry #tofustirfryreicpes #blackpeppertofu #vegan #healthystirfry #stirfry #tofu #bokchoy #veganstirfry

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

Sylvia