As much as I enjoy working on intricate recipes; braiding the bread, adding lattice top to a pie, decorating cake with mirror glaze … etc I equally enjoy recipes that comes together in no time.
To get such recipes right, make sure to have all your ingredients prep and beside your work area before you start.
This Black Pepper Tofu is a quick and easy, made under 30 minutes recipe. It’s perfect for a busy day or for days when you want to wrap things in your kitchen quickly.
The addition of baby bok choy gives the dish a nice crunch and the water in bok choy helps in getting the flavor of pepper just right in every bite.
The last time I made this dish, I served it with vegetable fried rice but it is perfectly fine served on its own.
Happy Cooking!
Black Pepper Tofu
Ingredients
- 8 ounce extra firm tofu patted dry and cut into 1 inch cubes
- 2 tbsp oil for cooking
- 1 tsp freshly ground pepper
- 1/4 tsp salt
- 1 medium onion thinly sliced
- 4 garlic gloves sliced
- 6 baby bok choy quartered lengthwise
- toasted sesame for garnish
Black Pepper Sauce
- 2 tbsp soy sauce
- 2 tbsp dry white wine
- 2 tbsp water
- 1 tsp brown sugar
- 1 tsp freshly ground pepper
- 1 tsp chili paste I used sambal oelek
- 1/4 tsp salt
Instructions
- Combine all the ingredients for the black pepper sauce and stir until the sugar dissolves completely. Place it closer to your stove.
- Placed the cubed tofu on a kitchen towel(paper towel), using different paper towel gently press down to get extra water out.
- Heat 1 tablespoon of oil in a wok over medium high, add salt and freshly grated pepper and swirl it around the wok until fragrant.
- Add the tofu to the oil and cook and toss until all sides turn golden brown. This should take around 5 to 6 minutes.
- Transfer the tofu on a plate lined with paper towel.
- Wipe the wok clean, heat remaining 1 tablespoon of oil on medium heat and add onions, garlic and bok choy.
- Stir continuously until the bok choy began to wilt and onions are soften.
- Add the black pepper sauce to the veggies and let them cook for a minute. Make sure to stir the sauce before adding, making sure any settled sugar get mixed in.
- Just as the sauce starts to reduce, add the crispy tofu in the wok and give it a one quick toss. The all tofu cubes should be evenly coated.
- Remove the wok from the heat, adjust salt and pepper as per your taste.
- Garnish with toasted sesame and serve it warm.
