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Tofu with Green Veggies

 

Tofu with Green Veggies

I’m always looking for ways to ramp up my stir fry game because we have it for dinner so many nights a week in my house. The inspiration for this recipe came from a recent family vacation to Southeast Asia, where using peppercorns in sauce is a basic part of the cuisine. This is my American take on a very simple Chinese recipe.  

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Allergens: Soy
  • Servings: 4

Ingredients

Stir Fry

  • 14 ounces tofu (firm, cut into 1-inch cubes)
  • 2 tablespoons cornstarch
  • 2 tablespoons peanut oil
  • Salt (to taste)
  • 1 teaspoon peppercorns (freshly cracked)
  • 1 shallot (sliced)
  • 4 cloves garlic (roughly chopped)
  • 2 baby bok choy (quartered lengthwise)
  • 2 cups broccoli florets (blanched)

Black Pepper Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons water
  • 1 teaspoon brown sugar, palm sugar, coconut sugar, or agave
  • 1/2 teaspoon peppercorns (freshly cracked)

Instructions

  1. Cut tofu into cubes and blot dry with paper towels.

  2. In small bowl, stir all sauce ingredients (soy sauce, mirin, water, brown sugar, peppercorns) until most of sugar dissolves.

  3. Lightly coat tofu with cornstarch.

  4. In work or large cast iron skillet, heat oil over medium-high heat.

  5. Add salt and crushed peppercorns, swirling around until fragrant (about 1 minute).

  6. Add tofu to seasoned oil, then sear on all sides until golden and crispy, turning heat down if need be.

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

  8. Heat another teaspoon oil over medium heat, then add shallots, garlic, broccoli, and bok choy.

  9. Stir continuously until bok choy begins to wilt and shallots become golden (about 3-4 minutes).  

  10. Add wok sauce to pan and simmer for until bok choy is just tender (about 2 minutes), tossing tofu back into pan at very end.

  11. Adjust salt and heat to preference, then serve immediately over steamed rice.

BON APPÉTIT!