Black Pepper Tofu with Bok Choy
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.9

Black Pepper Tofu with Bok Choy

NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 65%
CARBS 18G16% OF CAL
6G FIBER0G ADDED0G INTRINSIC6G OTHER6G TOTAL SUGAR
FAT 29G59% OF CAL
4G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy pan-fried tofu coated in a bold black pepper sauce and served over tender bok choy. A quick, flavorful vegan stir-fry that's ready in under 30 minutes.

mainchinesestir frytofudairy freegluten freevegan
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Nutrition & ingredients

Ingredients

serves 2
  • 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.
  • 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 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)
  • ½ teaspoon fresh cracked peppercorns
  • 1 teaspoon chili paste (optional)
PREP
15M
SODIUM
6827MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.