This bok choy and tofu stir fry is the kind of weeknight win you need when you're tired, hangry, and dangerously close to ordering $28 dumplings again. It’s fast, filling, and full of flavour with the black pepper sauce and Seasonal Vegetables, perfect for a meal prep or quick dinner.
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Why you'll love this recipe
Vegetarian-friendly. With a simple swap of oyster sauce for a plant-based alternative, this dish joins the club with Basil Pesto Orzo and Spaghetti Aglio Olio e Peperoncini as a go-to veggie hero.
One pan wonder. Like Tofu Pad Thai or Honey Soy Tofu, this recipe is made in one pan—minimal dishes, maximum reward.
Easy to make. No culinary gymnastics here. Just chop, fry, toss, and eat. You could literally make this while rewatching your favourite sitcom.
Meal prep friendly. Just like Butternut Pumpkin Pasta or Mushroom Spinach Risotto, the flavours get even better the next day.
Ingredients
Extra firm tofu. Holds up beautifully when pan-fried and soaks in all the saucy goodness. Softer tofu will fall apart so make sure you pick one that says "extra firm" on the packet.
Vegetables. Use vegetables that are in season for you and customise to your preferences. I used Bok choy, red pepper and brown onion.
Whole peppercorns. Freshly crushed for that signature heat. Pre-ground pepper is a backup, but freshly cracked gives this dish its kick.
Soy sauce. Salty umami base for the sauce. Use low sodium if you’re watching your salt.
Oyster sauce. Adds depth and gloss to the stir fry. Use a vegetarian mushroom-based version to keep this 100% plant-based.
White wine vinegar. A splash of acidity to brighten the sauce. Rice vinegar works too, or even apple cider vinegar if that’s closer to hand.
Brown sugar. Balances out the savoury and spicy notes. Maple syrup or coconut sugar could sub in a pinch.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make
Step 1: Wrap the tofu in paper towels, pop something heavy on top, and let it drain for 10-15 mins. Then cube it.
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 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
Top Tip
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.
Substitutions and variations
Make it fully vegetarian. Swap oyster sauce for a mushroom-based alternative to keep this plant-based.
Switch the veggies. No bell pepper? Use zucchini, snow peas, or broccoli. This recipe is veggie-flexible and always delicious.
Crank up the pepper. Love heat? Add extra black pepper or even a dash of chili flakes for a fiery finish.
Recommended Equipment
A non-stick wok or large frying pan will give your tofu that perfect golden crust and enough room to toss everything without launching it onto the floor.
Meal prepping tofu stir fry
Bok choy and tofu stir fry is a meal prep MVP. It holds up well, and the sauce keeps the tofu juicy for days.
Let it cool for up to 2 hours at room temperature and then store in an airtight container in the fridge for up to 4 days.
To reheat, microwave on 1 minute intervals with a splash of water (it'll take about 3 minutes). Or toss in the pan for approx. 5 minutes on high heat.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Start by pressing the tofu to remove extra moisture, then pan-fry it until golden before adding it to your stir fry. This gives you a crispy outside and a tender inside that soaks up all that saucy goodness.
Totally. Mix and store in a jar in the fridge for up to a week. Your future stir fry will thank you.
Yep! Just make sure to defrost and pat dry to avoid a watery stir fry.
Other vegetarian recipes
Or, you can have a browse through my Vegetarian Recipe Category or more delicious eats.
Recipe
Bok Choy and Tofu Stir Fry (with Black Pepper)
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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
- 100 g (3 ½ oz) (~1 medium) red bell pepper
- 150 g (5 oz) (~2 bunches) bok choy
- 200 g (7 oz) (~2 medium) 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 Tofu in paper towels, pop something heavy on top, and let it drain for 10-15 mins. Then cube it and add 1 tablespoon cornflour and1 teaspoon black pepper to the cubes..
- If serving with rice, prepare as per your preferences, or follow my tips for cooking rice.
- Add 1 tablespoon Sesame Oil to your wok and put it on high-heat. Allow to heat up for at least 5-10 minutes.
- Slice 100 g (~1 medium) red bell pepper 150 g (~2 bunches) bok choy 200 g (~2 medium) brown onion into even slices.
- Prepare sauce by mixing together: 3 tablespoon soy sauce 2 tablespoon oyster sauce 2 tablespoon white wine vinegar 1 tablespoon black pepper 1 teaspoon brown sugar 3 tablespoon water 1 teaspoon 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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