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Black Pepper Tofu with Bok Choy Recipe

A simple delicious recipe for Black Pepper Tofu with Bok Choy - a tasty vegan meal that can be made in under 30 minutes!

4.9 from 138 votes
30 mins
Total Time
2
servings
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Black Pepper Tofu with Bok Choy

How to Make the Best Black Pepper Tofu with Bok Choy

This black pepper tofu with bok choy is a flavorful vegan stir fry that comes together in just 30 minutes. The secret to this dish is getting the tofu perfectly crispy on the outside while keeping it tender inside, then coating it in a savory black pepper sauce that’s both bold and aromatic.

The combination of freshly cracked black pepper, garlic, and shallots creates an incredibly fragrant base that infuses the entire dish. Baby bok choy adds a lovely freshness and slight crunch that balances the rich, peppery sauce beautifully. It’s a restaurant-quality meal you can easily make at home any night of the week.

Serve this stir fry over steamed jasmine rice or noodles for a complete meal. The key is to add the crispy tofu back to the pan at the very last moment—just long enough to coat it in sauce without losing that satisfying crunch you worked so hard to achieve.

Black Pepper Tofu with Bok Choy

Black Pepper Tofu with Bok Choy

A simple delicious recipe for Black Pepper Tofu with Bok Choy - a tasty vegan meal that can be made in under 30 minutes!

4.9 from 138 votes
CourseMain Course
CuisineChinese
Keywordtofu stir fry, tofu stir fry recipe, vegan stir fry, black pepper tofu, black pepper tofu recipe, seared tofu with bok choy, tofu in black pepper sauce
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings2 servings
Calories364kcal
AuthorAlex Raeburn
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Ingredients

Tofu

Stir Fry

Stir Fry Sauce

Instructions

Prepare Ingredients

  1. Cut tofu into cubes and blot dry with paper towels, pressing down gently.
  2. Make the stir-fry sauce by stirring all sauce ingredients together in a small bowl until most of the sugar dissolves. Place it by the stove.
  3. Prep the shallots, garlic and bok choy.
  4. Dredge the tofu in a light coating of cornstarch (optional, but provides a crispier texture).

Cook Tofu

  1. Heat oil in a wok or large cast iron skillet over medium-high heat and add the salt and crushed peppercorns to the oil, swirling it around until fragrant, about one minute.
  2. Add the tofu to the seasoned oil, and sear on all sides until golden and crispy, turning the heat down if need be. Be patient and take your time, it will take about 5-6 minutes.
  3. Set the crispy tofu aside on a paper towel-lined plate, and wipe the pan out.

Finish the Dish

  1. Heat another teaspoon or two of oil over medium heat, and add shallots, garlic and bok choy. Stir continuously until bok choy begins to wilt and shallots become golden, about 3-4 minutes.
  2. Add the wok sauce to the pan, careful to get all the sugar that may have settled in the bowl. Simmer for a couple of minutes, or until bok choy is just tender.
  3. At the very end, toss the tofu back into the pan with scallions, bok choy and sauce just long enough to coat, only a few seconds. Cooking any longer will remove the amazing crispiness!
  4. Taste for salt and heat, adjusting to your preference. Serve immediately, dividing between two bowls.

Notes

  • Do not use silken tofu - firm tofu works best for this recipe.
  • You can substitute the tofu with chicken or shrimp if preferred.
  • For the cooking wine, you can substitute dry white wine, pale cooking sherry, or rice wine (not vinegar).
  • If the bok choy is very thick, cut it in half again after quartering.
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