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Black Pepper Tofu with Bok Choy

20 mins Cook
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Copy of NomNom Recipes 82 5

Delicious Black Pepper Tofu with Bok Choy – a simple vegan tofu stir-fry that may be made in 20 minutes flat! Serve this over noodles or rice for a fast and smooth weeknight dinner.

Black Pepper Tofu

This Black Pepper Tofu with Bok Choy is a quick and smooth weeknight dinner that may be made in under 30 minutes. It’s loaded up with wholesome bok choy and may be served on its own, jasmine rice, black rice or rice noodles.
And even though this tofu stir fry is easiest made in a wok, don’t permit this prevent you in case you don’t show up to have one.
half the time I make this in my cast iron skillet. both manner, it’s a super tasty manner to serve up tofu and the vibrant toddler bok choy!
This recipe for Black Pepper Tofu is ideal for 2.
Brian and i typically eat this without rice or noodles, for a decrease carb dinner, but feel free to feature if you like.
even though it has a honest amount of overwhelmed black peppercorns, the Black Pepper Sauce isn’t always overwhelming. It flawlessly accentuates the tofu and the bok choy, and the dish feels balanced.
And maintain in mind, I’ve simplified this recipe pretty a chunk to prevent you from having to make an additional journey to the Asian marketplace for uniqueness objects.
The infant bok choy turns a colourful green in the wok and gets just barely wilty.
And despite the fact that the dish tastes flavorful and saucy, it also tastes very easy. Which i really like…
I’m no longer positive if it is simply my creativeness, but the herbal water element of the bok choy feels very recovery and restorative to the frame.
A easy clean recipe to whip up while days are full and time is brief. supply this Black Pepper Tofu with Bok Choy, a try this coming week and let me understand what you suspect!
Have a splendid excursion weekend.

Black Pepper Tofu with Bok Choy

Black Pepper Tofu with Bok Choy

Delicious Black Pepper Tofu with Bok Choy – a simple vegan tofu stir-fry that may be made in 20 minutes flat! Serve this over noodles or rice for a fast and smooth weeknight dinner.
prep time
5 mins
cooking time
20 mins
total time
25 mins



  • 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.

  • 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

  • 1–2 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.

  • Cook Mode Prevent your screen from going dark


Cut tofu into cubes and blot dry with paper towels, urgent down lightly.
Make the stir-fry sauce, stirring ingredients together in a small till most of the sugar dissolves. vicinity it by way of the range.
Prep the shallots, garlic and bok choy.
Dredge the tofu in a mild coating of cornstarch (cornstarch is non-obligatory, however presents a crispier texture).
Heat oil in a wok or large forged iron skillet over medium-high warmth and upload the salt and overwhelmed peppercorns to the oil, swirling it around until fragrant, approximately one minute.
Upload the tofu to the seasoned oil, and sear on all sides till golden and crispy, turning the heat down if want be. Be patient and take a while, it will take about five-6 minutes.
Set the crispy tofu apart on a paper towel-covered plate, and wipe the pan out.
Warmth every other teaspoon or of oil over medium warmth, and upload shallots, garlic and bok choy. Stir constantly until bok choy starts to wilt and shallots emerge as golden, approximately 3-four mins. it's going to scent exquisite. add the wok sauce to the pan, careful to get all of the sugar which could have settled inside the bowl.
Simmer for a few minutes, or till bok choy is just soft.
At the very very end, toss the tofu lower back into the pan with the bok choy and sauce ( simply lengthy sufficient to coat, best 5-10 seconds!) Cooking any further will do away with the first rate crispiness! taste for salt and warmth, adjusting for your choice.
Serve right away, diving between bowls.


feel unfastened to alternative chook breast for the tofu, reduce into cubes, and organized the equal way. feel loose to crisp the tofu within the wok, with out the use of cornstarch. simply make certain to pat dry the tofu with paper towels and season the oil inside the pan with salt and pepper. Don’t move the tofu around too much inside the pan. The tofu will clearly launch from the pan whilst it develops a “crust”. So just flip and flop every now and then, letting it get crispy. if your bok choy is longer than four inches, chop up the white root end into smaller portions, and stir-fry them first for 1-2 minutes before adding the inexperienced parts.
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