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

How to Make Perfect Black Pepper Tofu

  1. Blot tofu gently and cut the into 1-inch cubes. Tofu need not be “pressed hard”, this will dry it out.
  2. Whisk together the stir-fry sauce and set by stove.
  3. Prep the shallots, garlic and bok choy.
  4. Dredge tofu in a light coating of cornstarch.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve immediately!

Serving Suggestions

Serve Black Pepper Tofu on its own for a low-carb meal, or serve over:

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

This recipe for Black Pepper Tofu is perfect for two people!

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

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

  1. 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.
  2. Don’t press the tofu too hard. Gently blot. Otherwise, your tofu will be dry.
  3. Place ingredients close to the stove, ready to go. Turn the hood on.
  4. Season the oil. Add the salt and peppercorns to the heating oil in the pan- this is key to flavor here.
  5. 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.
  6. Use high-heat oilpeanut oil has the BEST flavor. Coconut oil, second.
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

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.

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

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

More Favorite Tofu Recipes

Black Pepper Tofu Video

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A simple delicious recipe for Black Pepper Tofu with Bok Choy - a tasty vegan meal that can be made in under 30 minutes! 

Black Pepper Tofu with Bok Choy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 102 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 2 1x
  • 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

Units Scale
  • 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
  • 12 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

  1. Cut tofu into cubes and blot dry with paper towels, pressing down gently.
  2. Make the stir-fry sauce, stirring ingredients together in a small until most of the sugar dissolves. Place it by the stove.
  3. Prep the shallots, garlic and bok choy.
  4. Dredge the tofu in a light coating of cornstarch (cornstarch is optional, but provides a crispier texture).
  5. 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.
  6. 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.
  7. Set the crispy tofu aside on a paper towel-lined plate, and wipe the pan out.
  8. 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.
  9. Simmer for a couple of minutes, or until bok choy is just tender.
  10. 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.
  11. Serve immediately, diving between two bowls.

Notes

  1. Feel free to substitute chicken breast for the tofu, cut into cubes, and prepared the same way.
  2. 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.
  3. 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

Share this with the world!

Subscribe
to get recipes via email

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

  1. Omg Delicious!! The tofu tasted exactly like salt and pepper chicken wings. Such a simple meal, but so wonderful! Your recipes never disappoint!






  2. I’m brand new to WFPB and I’ve been searching for some inspiration. Well…This was out of this world! I couldn’t find baby Bok Choy, so I just used fresh green beans and carrots that I got from the farmer’s market. Simply divine! Thank you for sharing.






  3. Your recipes are delicious. This from a life long carnivore that just watched Forks Over Knives and am changing my ways!
    Unknowingly, I brought home Silken Tofu.
    Why can’t I use it?

    1. Silken Tofu will not hold together well in this application. It is quite crumbly and fragile and would break down in a wok. I use it mostly in vegan sauces and desserts.

    2. Silken Tofu is “silky,” meaning it is soft and won’t hold up as well when breading/coating/frying it. You usually find silken tofu in miso soups at restaurants, or you can use it in smoothies/sauces as a protein boost. Look for firm tofu for most recipes, and make sure to remember to press it between paper towels and under a weight of some sort to drain excess liquid before using. Keep trying new recipes and practice working with it. Choosing tofu and cooking with it will become second-nature before you know it!

  4. This is delicious!!! I will be sure to make this again and will double the sauce this time and mix with noodles as I had this as a side dish but it’s so good I want to eat it as a main.






  5. Thank you so much, a very simple but tasty dish. My non vegan friend and I ate the entire batch. All of your recipes have been well received by my meat eating friends and family.
    Natalie






  6. This was soooo yummy! I added maybe 1/2 teaspoon of ground ginger and chopped the bok choy into bite-size pieces. I served it over black forbidden rice. I doubled the sauce, but there was no need and I didn’t use the extra. This was outstanding. I didn’t have Chinese chili sauce, but I used the same amount of Korean Gochujang, which is a Korean chili paste. This was sooooo good. I didn’t use corn starch, I just sautéed the tofu in sunflower oil in the wok.






  7. Don’t normally leave comments but this recipe was lush. I tend to get stuck in a tofu rut as there are so many bad recipes out there. This definitely isn’t one of them. Quick and delicious much easier than my go to Tofu recipe






  8. Turned out great! The sauce is a great flavor and the tofu had a nice consistency to it. But the Bok Choy was the star because it soaked up the sauce so well. Nice to have this as a delicious non-meat option. Thanks for sharing!






  9. Hello, great flavors and healthy greens. However when I fried my tofu with the corn starch it turned into a gelatinous mess – was my tofu still to moist or?

    1. Possibly. Sometimes that happens if the oil is not hot when you put them in the pan. Or too much cornstarch.

    2. I’ve tried making tofu so many ways with so many methods… my 13 yr old son, 55 yr old carnivore SO, and I all like it this way (plus super easy and simple)
      Put tofu in strainer over sink.
      Press (lightly) with anything …even a saucer… and let sit 10 min.
      Cut it up.
      Heat any appropriate oil (according to its burning temp) over med to med/hi
      When oil is hot, add tofu and season as desired. I have tried corn starch a couple of times/methods, but I didn’t think it added anything special.
      As per Sylvia’s perfect direction, the tofu will not give any resistance when its ready to be turned. I turn mine on at least 2 sides to a nice golden brown.
      Usually takes a total of 10 min.
      Done!

  10. I have not tried this recipe yet. It sound wonderful but my family has to watch sodium and over 1100g per serving is way too much! Any thoughts?

  11. Has anyone tried baking with this recipe instead of frying? I really try to avoid oil as much as possible.

    1. I bake my tofu frequently on parchment paper. usually at about 400 and I turn it at about 18 minutes and then let it back another 15 minutes or so. Broth is a good alternative to using oil.

  12. Great recipe! I read the other comments and took everyone’s suggestions. I doubled the sauce with grated ginger, added more vegetables and tossed the whole thing over brown rice. So good!!! Thank you!






  13. During this Covid-19 turmoil, to eat a home cooked meal is so comforting. This recipe is the absolute B-O-M-B! My roommate requested this recipe again immediately after eating it for the first time! So here we are, eating it for the second time in three nights. I did add 1/2 tsp. ginger, marinated the tofu for about 15 minutes in the sauce before cooking to a nice golden crisp, and added a stalk of celery for some nice crunch. However, even before I did these things the recipe was sooo delicious!






  14. Loved this recipe among many others. Liked the balance of protein, carbs, and fats. We added noodles but thought possibly a little more broth would have made it perfect!

  15. Great, versatile recipe!
    We made a chicken version. Will absolutely make again as my boys enjoyed it as much as I did.

Our Latest Recipes