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blue bowl with sticky black pepper tofu, rice noodles, red peppers and greens next to red chopsticks

Spicy Black Pepper Tofu

stir-fried vegetables, rice noodles, lime sauce

STARS

Tender tofu cubes coated in homemade spicy black pepper and sweet soy sauce and stir-fried with baby bok choy and sliced red bell peppers. A lime-chili sauce for the rice noodles completes the sweet and spicy flavors of this meal.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Spicy Black Pepper Tofu

  • 3 tablespoons canola oil, divided
  • 1 7.5-ounce container tofu, drained and diced into 1-inch pieces
  • 1 red bell pepper, sliced thinly
  • 4 heads baby bok choy, sliced thinly
  • 2 garlic cloves, minced, divided
  • 1 tablespoon minced ginger, divided
  • 1 shallot, minced
  • 1 Thai chile pepper, minced
  • 2 tablespoons kecap manis
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup vegetable stock
  • 1 tablespoon sugar
  • 2 teaspoons black pepper
  • 1 teaspoon sesame oil
  • 8.8 ounces vermicelli rice noodles
  • 2 scallions, minced
Directions
1
Heat the oil in a large skillet over medium-high heat. Add the tofu and cook, stirring occasionally, until browned on all sides. Remove from the pan.
2
Add another tablespoon of oil to the skillet. When hot, add the pepper and cook for 1 minute. Add the bok choy and cook for 2 more minutes. Add 1 tablespoon garlic and half of the ginger and cook for 1 more minute. Remove the vegetables from the pan.
3
Heat the remaining tablespoon of oil in the skillet. Add the shallots, chiles, remaining garlic and ginger and cook, stirring, until fragrant. Add the kecap manis, soy sauce, vegetable stock, sugar and black pepper. Bring to a simmer and cook until reduced by 1/3. Add the tofu and vegetables and toss to coat, cooking until sticky.
4
Meanwhile, bring a medium pot of water to a boil, remove the pot from the heat, and add the noodles. Let the noodles soak until they're tender, about 5 minutes. Drain.
5
Divide the noodles between bowls. Top with black pepper tofu and vegetables and garnish with scallions.

Spicy Black Pepper Tofu

stir-fried vegetables, rice noodles, lime sauce

STARS

Tender tofu cubes coated in homemade spicy black pepper and sweet soy sauce and stir-fried with baby bok choy and sliced red bell peppers. A lime-chili sauce for the rice noodles completes the sweet and spicy flavors of this meal.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Spicy Black Pepper Tofu

  • 3 tablespoons canola oil, divided
  • 1 7.5-ounce container tofu, drained and diced into 1-inch pieces
  • 1 red bell pepper, sliced thinly
  • 4 heads baby bok choy, sliced thinly
  • 2 garlic cloves, minced, divided
  • 1 tablespoon minced ginger, divided
  • 1 shallot, minced
  • 1 Thai chile pepper, minced
  • 2 tablespoons kecap manis
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup vegetable stock
  • 1 tablespoon sugar
  • 2 teaspoons black pepper
  • 1 teaspoon sesame oil
  • 8.8 ounces vermicelli rice noodles
  • 2 scallions, minced

Directions

1
Heat the oil in a large skillet over medium-high heat. Add the tofu and cook, stirring occasionally, until browned on all sides. Remove from the pan.
2
Add another tablespoon of oil to the skillet. When hot, add the pepper and cook for 1 minute. Add the bok choy and cook for 2 more minutes. Add 1 tablespoon garlic and half of the ginger and cook for 1 more minute. Remove the vegetables from the pan.
3
Heat the remaining tablespoon of oil in the skillet. Add the shallots, chiles, remaining garlic and ginger and cook, stirring, until fragrant. Add the kecap manis, soy sauce, vegetable stock, sugar and black pepper. Bring to a simmer and cook until reduced by 1/3. Add the tofu and vegetables and toss to coat, cooking until sticky.
4
Meanwhile, bring a medium pot of water to a boil, remove the pot from the heat, and add the noodles. Let the noodles soak until they're tender, about 5 minutes. Drain.
5
Divide the noodles between bowls. Top with black pepper tofu and vegetables and garnish with scallions.