Black Pepper Tofu with Bok Choy

Step 1

Cut tofu into cubes and blot dry with paper towels, pressing down gently.

Step 2

Make the stir-fry sauce, stirring ingredients together in a small until most of the sugar dissolves. Place it by the stove.

Step 3

Prep the shallots, garlic and bok choy.

Step 4

Dredge the tofu in a light coating of cornstarch (cornstarch is optional, but provides a crispier texture).

Step 5

Heat oil in a wok or large cast iron skillet over medium-high heat and add the salt and crushed peppercorns to the oil, swirling it around until fragrant, about one minute.

Step 6

Add the tofu to the seasoned oil, and sear on all sides until golden and crispy, turning the heat down if need be. Be patient and take your time, it will take about 5-6 minutes.

Step 7

Set the crispy tofu aside on a paper towel-lined plate, and wipe the pan out.

Step 8

Heat another teaspoon or two of oil over medium heat, and add shallots, garlic and bok choy. Stir continuously until bok choy begins to wilt and shallots become golden, about 3-4 minutes. It will smell amazing.  Add the wok sauce to the pan, careful to get all the sugar that may have settled in the bowl.

Step 9

Simmer for a couple of minutes, or until bok choy is just tender.

Step 10

At the very very end, toss the tofu back into the pan with scallions, bok choy and sauce ( just long enough to coat, only a few seconds.) Cooking any longer will remove the amazing crispiness! Taste for salt and heat, adjusting to your preference.

Step 11

Serve immediately, diving between two bowls.