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Vegan Black Pepper Tofu with Bok Choy

Vegan Black Pepper Tofu with Bok Choy is a bold and flavorful dish that combines the rich textures of tofu with the fresh, crisp taste of bok choy, all enveloped in a spicy and aromatic black pepper sauce. This dish is a vegan delight, offering a satisfying blend of protein and greens with a strong, peppery kick.

Vegan Black Pepper Tofu with Bok Choy

For the Tofu:
• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil (for frying)
For the Sauce:
• 2 tablespoons soy sauce or tamari
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or agave nectar
• 1 tablespoon freshly ground black pepper (adjust to taste)
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
For the Stir-Fry:
• 1 tablespoon vegetable oil
• 1 large onion, thinly sliced
• 2-3 heads of baby bok choy, chopped
• 1 red bell pepper, sliced
• 1/2 cup vegetable broth or water
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)
• Cooked rice or noodles (for serving)

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