This black pepper tofu with bok choy, capsicum (bell peppers) and onion is served over rice with a delicious homemade black pepper sauce to coat. It's fast, filling, and full of flavour with the black pepper sauce and Seasonal Vegetables, perfect for a meal prep or quick dinner.
I've been on a bit of a mission to convince Zak that tofu is actually delicious. I had him won over with my honey soy tofu and satay tofu, and I thought I had cracked onto a winner with this black pepper tofu because he thinks black pepper is it's own food group.
I unfortunately couldn't get him to move past my black pepper beef (silly me for prepping the meat option alongside the veggie) but he did really like the flavour so I'm one step closer to convincing him that tofu is yum.
TL;DR
- Servings: 4
- Prep time: 15 minutes Cook time: 15 minutes
- Meal prep: Balanced with a source of protein (tofu), lots of veg and rice (because carbs are yum)
- Fridge storage: 4-5 days
- Freezer storage: 3-6 months (store separate to rice)
- Reheating: Add drizzle of water and reheat 1 min intervals until hot.
- Customise: Adjust sauce ingredients to your preference, mix-and-match vegetables to suit what you have.
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Why you'll love this recipe
Vegetarian-friendly (with adjustments). If you're wanting to eat more plant-based, this should be one of your first tries!
Asian flavours. Asian flavours double down overnight making them perfect meal prep recipes like my tofu pad see ew.
Easy to make. No culinary gymnastics here. Just chop, fry, toss, and eat. You could literally make this while rewatching your favourite sitcom.
Ingredients
Extra firm tofu. Look for the package that says "extra firm". Softer tofu will fall apart and won't be able to hold onto the sauce as well (it would just turn to mush).
Vegetables. Use vegetables that are in season for you and customise to your preferences. I used Bok choy, capsicum and brown onion - but I also remove the bok choy from my black pepper chicken and just add more capsicum.
Whole peppercorns. I recommend whole peppercorns rather than ones that are already ground. The freshly cracked pepper helps give the dish that extra flavour which is necessary when there's minimal extra ingredients.
Oyster sauce. Adds depth and gloss to the stir fry. I don't recommend substituting for soy sauce, but if you want to keep the dish plant-based, you can use a vegetarian mushroom-based oyster sauce.
Brown sugar. Balances out the savoury and spicy notes. Maple syrup or coconut sugar could sub in a pinch but aren't as typical in this style of dish.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and variations
Extra firm tofu. If you're not a fan of tofu or just want to mix it up but keep it veggie, try using some tempeh. I personally haven't given it a go but would love to know your thoughts!
Vinegar. My personal preference is white wine vinegar, but you could substitute for other white vinegars such as apple cider or Chinese cooking wine (or even a squeeze of lemon juice to help achieve a balance in the sauce).
Vegetables. A number of different vegetables will work with this one depending on what you have on hand and it's not limited to the selection I have provided.
How to make black pepper tofu
Step 1: Wrap the tofu in paper towels, pop something heavy on top, and let it drain for 10-15 mins. Then cube it or break into pieces.
Step 2: In a small bowl, mix soy sauce, oyster sauce (or veg version), white wine vinegar, brown sugar, and freshly cracked black pepper.
Step 3: Heat oil in a large pan or wok, and pan-fry tofu cubes until golden on all sides. Set aside.
Step 4: In the same pan, add onion and capsicum/bell pepper. Cook until just soft, then toss in bok choy and stir for 2-3 minutes.
Step 5: Add the tofu back to the pan, pour in your sauce, and stir until everything's coated and sizzling.
Step 6: Serve with rice
Lauren's Top Tips
Use extra firm tofu. It's the only kind that holds its shape when pan-fried and doesn't go all scrambled-egg-on-you.
Crack your own pepper. The difference between freshly crushed and pre-ground black pepper is chef's kiss.
Don't overcook the veggies. Keep that bok choy a little crunchy-it gives the stir fry life.
Meal prepping tofu stir fry
I first learnt how to cook with tofu about 10 years ago when I first moved out of home because it was an affordable protein source and I was a little unsure of my cooking abilities and it seemed like a safe choice. The texture of the tofu actually improves over the coming days and with the right sauce, it tastes amazing.
Storing
I recommend allowing the stir fry to cool at room temperature for no more than 2 hours - this will help with the overall texture of the tofu and keep it a little crisp.
Keep the rice and stir fry mixture on opposite ends of the container so that the rice doesn't go soggy from the sauce.
Reheating
Add a drizzle of water to the rice and sauce and reheat in the microwave on 1 minute intervals for approximately 3 minutes. The tofu may go slightly soggier than when first prepared.
If you want to crisp your tofu back up, reheat that portion on the stove over high heat or in the air fryer for 5 minutes @180C/350F.
Freezing
Yes you can freeze this dish, but keep in mind that freezing tofu changes its texture. I personally think it's for the better, it makes it a littler tougher (similar to chicken-ish).
Freeze the tofu stir fry mix separate to the rice so that the rice doesn't go mushy. I personally like to do this in my 1 cup souper cubes (for each) and then defrost one of each for a meal.
You could also freeze in freezer-safe containers, ziplock bags etc. The more air you push out, the better the overall texture is going to be.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
Other vegetarian-friendly recipes
Or, you can have a browse through my Vegetarian Recipe Category or more delicious eats.
Recipe
Black Pepper Tofu Stir Fry (with bok choy)
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Equipment
Ingredients
Sauce
- 3 tablespoon soy sauce
- 2 tablespoon oyster sauce, subs note 1
- 2 tablespoon white wine vinegar
- 1 tablespoon black pepper, see note 2
- 1 teaspoon brown sugar
- 3 tablespoon water
- 1 teaspoon cornstarch
Stir Fry
- 1 tablespoon Sesame Oil, or other high-heat oil e.g. vegetable
- 400 g (14 oz) Tofu, extra firm
- 1 tbsp cornflour
- 1 teaspoon black pepper , see note 2
- 1 (3 ½ oz) capsicum / bell pepper
- 2 bulbs (5 oz) bok choy
- 2 (7 oz) brown onion
To Serve
- 1 cup long-grain rice, (makes approx.3 cups). cooked your way or see my tips
Instructions
Preparation
- Wrap the 400 g (14 oz) Tofu in paper towels, pop something heavy on top, and let it drain for 10-15 mins. Then cube it and add 1 tbsp cornflour and1 tsp black pepper (freshly ground) to the cubes..
- If serving with 1 cup long-grain rice, prepare as per your preferences, or follow my tips for cooking rice.
- Add 1 tbsp Sesame Oil to your wok and put it on high-heat. Allow to heat up for at least 5-10 minutes.
- Slice 1 (3 ½ oz) capsicum / bell pepper 2 bulbs (5 oz) bok choy, 2 (7 oz) brown onion into even slices.
- Freshly grind 1 tbsp black pepper, then mix together with 3 tbsp soy sauce 2 tbsp oyster sauce 2 tbsp white wine vinegar, 1 tbsp black pepper, 1 tsp brown sugar, 3 tbsp water 1 tsp cornstarch
Cook
- Add tofu cubes into wok or pan and toss until golden (approx. 2-3 minutes). Remove and set aside.
- In the same pan, add onion and bell pepper. Cook until just soft, then toss in bok choy and stir for 2-3 minutes.
- Add the tofu back to the pan, pour in your sauce, and stir until everything's coated and sizzling.
- Serve with rice
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