top of page
< Back

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

Ingredients:

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)

Instructions:

1. Prepare the Tofu:
◦ Press the tofu to remove excess moisture, then cut it into cubes.
◦ In a bowl, toss the tofu cubes with 2 tablespoons of soy sauce or tamari and let them marinate for at least 10 minutes.
◦ Sprinkle the marinated tofu with cornstarch, tossing to coat evenly.
2. Cook the Tofu:
◦ Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
◦ Add the tofu cubes and fry until they are golden brown and crispy on all sides, about 5-7 minutes.
◦ Remove the tofu from the skillet and set it aside.
3. Prepare the Sauce:
◦ In a small bowl, whisk together the soy sauce or tamari, hoisin sauce, rice vinegar, maple syrup, freshly ground black pepper, minced garlic, and minced ginger. Set aside.
4. Stir-Fry the Vegetables:
◦ In the same skillet, heat 1 tablespoon of vegetable oil over medium heat.
◦ Add the sliced onion and cook until it becomes soft and translucent, about 5 minutes.
◦ Add the chopped bok choy and sliced red bell pepper, stirring to combine.
◦ Pour in the vegetable broth or water and cook until the vegetables are tender, about 5-7 minutes.
5. Combine and Serve:
◦ Return the crispy tofu to the skillet with the vegetables.
◦ Pour the sauce over the tofu and vegetables, stirring to coat everything evenly.
◦ Cook for an additional 2-3 minutes until everything is heated through and well combined.
◦ Serve the black pepper tofu and bok choy over cooked rice or noodles.
◦ Garnish with sliced green onions and sesame seeds.
Enjoy this flavorful and quick Vegan Black Pepper Tofu with Bok Choy, perfect for a tasty dinner!

Tips:

bottom of page