Black Pepper Tofu Stir Fry (with bok choy)

A square image of a black pepper stir fry with tofu and rice

Black Pepper Tofu Stir Fry (with bok choy)

Pan-fried tofu, tender-crisp bok choy, sweet red bell pepper, and the ultimate punchy black pepper sauce. This black pepper tofu stir fry is a veggie-packed, 30-minute meal that tastes like you care—but requires very little effort.

note - ingredients are approximate

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Chinese

Servings

Calories 346 kcal

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

Notes

Note 1 - Oyster Sauce

I highly recommend oyster sauce as it's like having 20 sauces packed into one. If you don't have it or are looking for a plant-based version, substitute soy sauce or mushroom-based oyster sauce.

Note 2 - Peppercorns

Highly recommend whole peppercorns which are freshly ground for the best flavour.

Storing

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.

Reheating

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.

Freezing

Freeze tofu stir fry and rice separately to keep textures for up to 3-6 months

Nutrition

Calories: 346kcalCarbohydrates: 52gProtein: 15gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 713mgPotassium: 351mgFiber: 4gSugar: 5gVitamin A: 2470IUVitamin C: 53mgCalcium: 208mgIron: 3mg

Keyword Meal Prep Recipe, Stir Fry Recipe, vegetarian meal prep, vegetarian recipe

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