Black Pepper Tofu Stir Fry
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Stir Fry:
  • 1 (14 oz) block extra-firm tofu
  • 1 Tbsp cornstarch
  • ½ tsp salt
  • 1 Tbsp chili powder
  • 3 Tbsp olive oil, divided
Black Pepper Sauce:
  • 2 Tbsp low-sodium soy sauce
  • 2 Tbsp sweet soy sauce
  • 2 Tbsp oyster sauce*
  • 1 Tbsp pepper medley, coarsely ground
  • 2 Tbsp light brown sugar
  • 1 Tbsp rice vinegar
  • ¼ cup water + 1 Tbsp cornstarch
  • 2 shallots, thinly sliced
  • 6 cloves garlic, minced
  • 2 red fresno chiles, sliced
  • 1 Tbsp prepared ginger paste
  • 3 baby bok choy, sliced
  • 6 green onions, cut into 1-inch pieces
  1. Press excess moisture out of the tofu using layered paper towels or a tofu press. Cut the tofu into 1-inch pieces.
  2. In a zip top bag, combine the cornstarch, salt, and chili powder; close and shake well. Add the tofu to the bag, zip, and shake until the tofu is evenly coated.
  3. Meanwhile, combine the light soy sauce, sweet soy sauce, oyster sauce, coarse ground pepper, brown sugar, vinegar, water, and cornstarch in small bowl and whisk to combine.
  4. In a large non-stick skillet over medium-high heat, heat 2 tablespoons of the olive oil until shimmering and hot. Add the cubed tofu and let fry for 5-6 minutes, flipping the tofu as needed to ensure even browning on all sides. Remove the tofu to a plate; set aside.
  5. Add the remaining tablespoon of oil to the skillet; reduce heat to medium. Add the shallots and sauté 4-5 minutes. or until softened. Add the minced garlic and sliced chiles; sauté another 2-3 minutes. Add the ginger paste and bok choy; cook for 2-3 minutes before adding the tofu back to the pan.
  6. To the skillet, add the black pepper sauce and green onions and stir to combine. When the sauce thickens, remove from heat. Serve hot over rice or quinoa, if desired.
Recipe slightly adapted from Little Spice Jar

*omit or sub vegetarian oyster sauce of vegetarian dish desired
Nutrition Information
Serving size: ¼ recipe Calories: 328 Fat: 15.5 Carbohydrates: 31.3 Sugar: 17.3 Sodium: 955 Fiber: 5.3 Protein: 13.3 Cholesterol: 0
Recipe by Prevention RD at