Black Pepper Tofu with Bok Choy
Stir Fry Tips
As with most stir-fry recipes, my best advice is to make sure to prep all the ingredients beforehand. The cooking part goes very quickly and it’s all too easy to burn things when you are not prepped and ready.
Place ingredients close to the stove, ready to go.
Stir stir stir! This prevents burning when using high heat!
Use high heat oil– peanut oil has the BEST flavor.
8–12 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 peanut, or coconut )
generous, 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 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.
2 tablespoons water
1 teaspoon brown sugar ( or sub palm sugar, coconut sugar or agave)
½ teaspoon fresh cracked peppercorns
1 teaspoon chili paste (optional)
Serve with rice, or on its own.