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
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Cut tofu into cubes and blot dry with paper towels.
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In small bowl, stir all sauce ingredients (soy sauce, mirin, water, brown sugar, peppercorns) until most of sugar dissolves.
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Lightly coat tofu with cornstarch.
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In work or large cast iron skillet, heat oil over medium-high heat.
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Add salt and crushed peppercorns, swirling around until fragrant (about 1 minute).
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Add tofu to seasoned oil, then sear on all sides until golden and crispy, turning heat down if need be.
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Set crispy tofu aside on a paper towel-lined plate, and wipe pan out.
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Heat another teaspoon oil over medium heat, then add shallots, garlic, broccoli, and bok choy.
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Stir continuously until bok choy begins to wilt and shallots become golden (about 3-4 minutes).
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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.
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Adjust salt and heat to preference, then serve immediately over steamed rice.