Crispy Tofu with Black Pepper and Bok Choy
Adapted from Feasting at Home.
- 12 oz extra firm tofu
- corn starch for dredging
- peanut oil
- generous pinch of salt
- 1 tsp fresh cracked peppercorns
- 1 largish shallot, sliced
- 4 cloves garlic, minced
- 4 baby bok choy, quartered lengthwise or regular bok choy, chopped
- 2 tbsp soy sauce
- 2 tbsp dry white wine
- 2 tbsp water
- 1 tsp brown sugar
- ½ tsp fresh cracked peppercorns
Make the sauce, stirring ingredients together in a small bowl until most of the sugar dissolves.
Prep the shallots, garlic and bok choy.
Cut tofu into cubes and blot dry with paper towels, pressing down gently. Dredge it in a light coating of cornstarch.
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.
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, it can take a while.
Set the crispy tofu aside on a paper towel-lined plate, and wipe the pan out with a paper towel.
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.
Add the sauce to the pan, careful to get all the sugar that may have settled in the bowl.
Simmer for a couple of minutes, or until bok choy is just tender.
At the very end, toss the tofu back into the pan with the bok choy and sauce just to coat it, only a few seconds. Adjust salt and heat to taste.
Serve immediately, with rice or on its own.