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 Sauce:
Cut tofu into cubes and blot dry with paper towels
Make the wok 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 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 minutes, or until bok choy is just tender. Ad the very end, toss the tofu back into the pan with the bok choy and sauce. Taste for salt and heat, adjusting to your preference.
Serve immediately, diving between two bowls.
Feel free to sub chicken breast cut into cubes, and prepared the same way.
Keywords: tofu stir fry, tofu stir fry recipe, vegan stir fry, black pepper tofu, black pepper tofu recipe, black pepper beef, seared tofu with bok choy, tofu in black pepper sauce