Perfectly seasoned tofu cubes stir-fried to a golden crispness and accompanied by vibrant bok choy. This savory dish offers a delightful harmony of textures and a kick of black pepper spice.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 4
Ingredients
112oz block(s)extra-firm or firm tofudrained and cubed
Heat 1 tablespoon of oil in a wok, or large skillet, over medium-high heat and add the salt and crushed peppercorns, cook for 1 minute until fragrant. Add the tofu, and sear on all sides for 5-6 minutes, until golden. Set the crispy tofu aside on a paper towel-lined plate, and wipe the wok out.
Meanwhile, make the black pepper sauce, by placing all the ingredients into a small bowl and mixing together until the sugar has dissolved. Set aside.
Heat the remaining 1 tablespoon of light oil in the wok over medium heat, and add the shallots, garlic and bok choy. Stir continuously for 3-4 minutes, until the bok choy begins to wilt and the shallots become golden. Add the sauce to the wok, and simmer for a couple of minutes, or until bok choy is tender. Toss the tofu back into the wok with the bok choy and sauce and serve over cooked rice or quinoa
Notes
For oil-free: omit the oil and the cornstarch. Instead, use a good non-stick pan, and sauté the tofu without oil, adding a splash of vegetable broth or water if needed to help release it from the pan.