Black Pepper Tofu with Bok Choy Recipe | Samsung Food App

Ingredients

• 8-12 ounces firm tofu, patted dry, cut into 1-inch cubes (do not use silken tofu – or sub chicken or shrimp, see notes)
• corn starch for dredging (optional)
• 2 tablespoons wok oil (high heat oil like peanut, or coconut )
• generous, 5-finger pinch of salt
• 1 teaspoon fresh cracked peppercorns
• 1 fat shallot, sliced
• 4 cloves garlic, rough chopped
• 6 ounces baby bok choy (about 4) quartered lengthwise ( or if very thick, in half again)
• 2 tablespoons soy sauce ( or Gluten-free Liquid Aminos)
• 2 tablespoons Chinese Cooking Wine ( Shaoxing Rice Wine) or sub dry white wine, pale cooking sherry, or rice wine
• 2 tablespoons water
• 1 teaspoon brown sugar ( or sub palm sugar, coconut sugar or agave)
• ½ teaspoon fresh cracked peppercorns
• 1 teaspoon chili paste (optional)