---
title: Black Pepper Tofu with Bok Choy
description: 
servings: 1
category: uncategorized
source: Unknown
image: https://roux.roo.lol/recipe-images/black-pepper-tofu-with-bok-choy.webp
---

>> Servings: 2
>> Prep time: 30 minutes
>> Total time: 30 minutes
Cut @tofu{1 lb, firm} into 1-inch cubes, place on #paper towels{} and pat dry, then set aside on fresh paper towels to continue to drain.

In a #pot{}, heat @sesame oil{1 tablespoon} over medium until nutty in aroma, about ~{1 minute}.

Add @brown rice{3/4 cup} & @garlic{1/2 tablespoon} of the garlic, stirring to toast for about ~{1 minute}.

Add 2 cups water and a pinch of @salt{}, bring to a boil, then reduce heat to medium-low and cook uncovered for ~{25-30 minutes}, until water is absorbed.

Remove bottom root from @bok choy{8 oz} and roughly chop.

Trim @snap peas{3 oz} and slice in half diagonally.

Thinly slice @chilies{2 Thai}—HOT! remove seeds for less heat.

Slice @scallions{3}.

Whisk together @tamari{1/3 cup}, @sugar{2 tablespoons}, @ginger{2 tablespoons}, @black pepper{2 teaspoons} with @cornstarch{1 tablespoon}, reserving the rest for tofu.

Pat @tofu{} dry once more, season with @salt{} and @pepper{}, then place in a large #bowl{} and toss with remaining @cornstarch{}.

Heat @oil{2 tablespoons} in a #wok or large sauté pan{} over medium-high.

Add @tofu{} and cook ~{7-9 minutes}, turning to brown all sides.

Transfer @tofu{} to a plate and wipe pan clean.

Heat another @oil{1 tablespoon} in the same pan over medium-high.

Add @bok choy{}, @snap peas{}, remaining @garlic{}, @chilies{} & most of the @scallions{}, then cook, stirring, until veggies are tender-crisp, about ~{4 minutes}.

Add @sauce & @water{1/4 cup} and toss for ~{1 minute}.

Add @tofu{}, stirring to coat.

Fluff @rice{} with a #fork{} then add @sesame seeds{1 tablespoon, black} and season to taste.

Serve @tofu{}, @bok choy{}, @snap peas{} & sauce over sesame rice, then garnish with remaining @scallions{}.
