Black Pepper Tofu with Bok Choy

Black Pepper Tofu with Bok Choy

Serves 2

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

What you need to do

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 towellined 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.