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Black Pepper Tofu with Bok Choy
1/1
DA
David AllevaServings
2
Prep time
00:15
Cook time
1 Rating00:15
5
Delectable Tofu Asian style!
Ingredients
- 12 oz. (340g) firm tofu, patted dry, cut into 1-inch cubes
2 tbsp. cornstarch
2 tbsp. coconut oil
pinch of salt
1 tsp. fresh cracked peppercorns
1 shallot, sliced
4 cloves garlic, roughly chopped
2 baby bok choy, quartered lengthwise
Black pepper sauce:
2 tbsp. tamari
3 tbsp. water
2 tsp. coconut sugar
½ tsp. fresh cracked peppercorns
1 tsp. chili paste
Instructions
- Cut the tofu into cubes, and toss in the cornstarch until coated.
Heat 1 tablespoon of coconut oil in a wok, or large skillet, over a medium-high heat and add the salt and crushed peppercorns, cook for 1 minute until fragrant. Add the tofu, and sear on all sides for 5-6 minutes, until golden. Set the crispy tofu aside on a paper towel-lined plate, and wipe the wok out.
Meanwhile, make the black pepper sauce, by placing all the ingredients into a small bowl and mixing together until the sugar has dissolved. Set aside.
Heat the remaining coconut oil in the wok over medium heat, and add the shallots, garlic and bok choy. Stir continuously for 3-4 minutes, until the bok choy begins to wilt, and shallots become golden. Add the sauce to the wok, and simmer for a couple of minutes, or until bok choy is tender.
Toss the tofu back into the wok with the bok choy and sauce and serve immediately.
Tips
Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)
332 23 17 20 3
