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Black Pepper Tofu with Bok Choy Recipe

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This recipe for Black Pepper Tofu with Bok Choy, by , is from RO COVID COOKBOOK , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Johnston


8-12 ounces firm tofu, 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 peanut, coconut or vegetable)
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)

Black Pepper Sauce:

2 tbsp soy sauce ( or Gluten-free Liquid Aminos)
2 tbsp Chinese Cooking Wine (Shaoxing Rice Wine) or sub dry white wine, pale sherry, or rice wine.
2 tbsp water
1 tsp brown sugar ( or sub palm sugar, coconut sugar or agave)
1/2 tsp fresh cracked peppercorns
1 tsp chili paste (optional)

1. Cut tofu into cubes and blot dry with paper towels, pressing down gently.

2. Make the wok sauce, stirring ingredients together in a small 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 (cornstarch is optional, but provides a crispier texture).

5. 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.

6. 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.

7. Set the crispy tofu aside on a paper towel-lined plate, and wipe the pan out.


Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 Minutes




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