Print

Black Pepper Tofu with Bok Choy Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 87 reviews

This vibrant Black Pepper Tofu with Bok Choy is a delicious, quick stir-fry recipe featuring crispy tofu cubes seasoned with freshly cracked black pepper and a flavorful wok sauce. Paired with tender baby bok choy and fragrant shallots and garlic, this dish offers a perfect balance of heat, umami, and freshness. Ideal for a satisfying vegetarian meal ready in just 30 minutes.

Ingredients

Tofu and Seasoning

  • 12 ounces firm tofu, patted dry, cut into 1-inch cubes (do not use silken tofu)
  • 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

Vegetables and Sauce

  • 1 fat shallot, sliced
  • 4 cloves garlic, rough chopped
  • 6 ounces baby bok choy (about 4), quartered lengthwise (or if very thick, cut in half again)
  • ¼ cup green onions, cut into 1-inch lengths
  • 2 tablespoons soy sauce (or gluten-free liquid aminos)
  • 2 tablespoons Chinese cooking wine (Shaoxing rice wine) or substitute dry white wine, pale cooking sherry, or rice wine (not vinegar)
  • 2 tablespoons water
  • 1-2 teaspoons brown sugar (or substitute palm sugar, coconut sugar, or agave)
  • ½ teaspoon fresh cracked peppercorns
  • 1 teaspoon chili paste (optional)

Instructions

  1. Prepare the tofu: Cut tofu into 1-inch cubes and blot dry gently with paper towels to remove excess moisture, pressing down lightly for best texture.
  2. Make the stir-fry sauce: In a small bowl, combine soy sauce, Chinese cooking wine, water, brown sugar, cracked peppercorns, and chili paste (if using). Stir until most of the sugar dissolves and set aside near the stove for easy access.
  3. Prep vegetables: Slice shallots, roughly chop garlic, quarter baby bok choy lengthwise, and cut green onions into 1-inch lengths.
  4. Dredge tofu: Lightly coat tofu cubes in cornstarch for a crispier exterior. This step is optional but recommended for better texture.
  5. Heat oil and infuse aromatics: Warm oil in a wok or large cast iron skillet over medium-high heat. Add salt and crushed fresh peppercorns to the oil and swirl to release their aroma for about one minute.
  6. Sear tofu: Add tofu cubes to the seasoned oil. Cook on all sides until golden and crispy, approximately 5-6 minutes. Adjust heat as needed to avoid burning. Be patient for the best crust.
  7. Set tofu aside: Transfer crispy tofu to a paper towel-lined plate to drain excess oil. Wipe out the pan to prepare for the next step.
  8. Sauté vegetables: Reheat 1-2 teaspoons of oil over medium heat in the same pan. Add shallots, garlic, and bok choy. Stir continuously until shallots turn golden and bok choy begins to wilt, about 3-4 minutes. The aroma will be fragrant and inviting.
  9. Add the sauce: Pour the prepared wok sauce over the vegetables, making sure to include any sugar settled at the bottom. Simmer gently for 2-3 minutes, or until bok choy is tender but still crisp.
  10. Toss tofu and scallions: Quickly return tofu and green onions to the pan, tossing only long enough to coat everything with sauce, just a few seconds. Avoid overcooking to maintain the tofu’s crispiness. Taste and adjust seasoning for salt and heat.
  11. Serve immediately: Divide between two bowls and enjoy this flavorful and satisfying dish right away for best texture and taste.

Notes

  • Firm tofu is recommended for this recipe; silken tofu will not hold up during frying.
  • Cornstarch coating is optional but helps achieve a crispier texture on the tofu.
  • If preferred, substitute tofu with chicken or shrimp, adjusting cooking times accordingly.
  • Shaoxing rice wine adds authentic flavor; you may substitute with dry white wine, pale cooking sherry, or rice wine but avoid vinegar.
  • For a gluten-free version, use gluten-free liquid aminos instead of soy sauce.
  • The chili paste is optional; omit if you prefer a milder dish.

Find it online: https://recipethrive.com/black-pepper-tofu-with-bok-choy-recipe/