Black Pepper Tofu
A simple tofu stir fry with a kick of black pepper.
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.