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–+ servings
3 from 1 vote

Black Pepper Tofu with Bok Choy

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 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4
Ingredients
  • 1 12oz block(s) extra-firm or firm tofu drained and cubed
  • 2 tablespoon(s) cornstarch
  • 2 tablespoon(s) light oil divided (such as canola or vegetable)
  • 1 pinch salt
  • 1 teaspoon(s) fresh cracked peppercorns
  • 1 shallot sliced
  • 4 clove(s) garlic roughly chopped
  • 1 lb(s) baby bok choy cleaned well and quartered lengthwise
  • cooked rice or quinoa for serving (optional)
Black pepper sauce:
  • 2 tablespoon(s) soy sauce (gluten-free if preferred)
  • 3 tablespoon(s) water
  • 2 teaspoon(s) brown sugar
  • 1/2 teaspoon(s) fresh cracked peppercorns
  • 1 teaspoon(s) Sriracha (optional for spice)
US Customary - Metric
Instructions
  • Toss the tofu in the cornstarch until coated.
  • 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. 
Nutrition
Serving: 1 serving without rice (recipe makes 4 servings) | Calories: 165kcal | Carbohydrates: 13g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 669mg | Potassium: 209mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5057IU | Vitamin C: 53mg | Calcium: 170mg | Iron: 2mg

Find it online:

https://www.easyveganmealplan.com/recipe/black-pepper-tofu-with-bok-choy/