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Black Pepper Tofu with Bok Choy

Crunchy tofu, succulent noodles and crisp bok choy make this quick weekday meal a tasty one.
Ingredients: Block of firm tofu, cut into 1 inch cubescorn starch for dredging ( optional)2 tablespoons wok oil (high heat oil like peanut, coconut or vegetable)5 finger pinch of salt1 teaspoon fresh cracked peppercorns1 fat shallot, sliced (or half a onion)4 cloves garlic, roughly chopped4 small bunches baby bok choy, quartered lengthwise (or if very thick, in half again)serve with noodles or rice

Black Pepper Sauce: 2 tablespoons soy sauce2 tablespoons Chinese Cooking Wine (Shaoxing Rice Wine) or sub dry white wine, pale sherry or rice wine.2 tablespoons water1 teaspoon brown sugar (or sub palm sugar, coconut sugar or agave)1/2 teaspoon fresh cracked peppercorns1 teaspoon chili paste (optional)

Method Press the tofu block for about 30 minutes prior to cooking then cut into cubes.Make the black pepper sauce, stirring ingredients together in a small bowl until most of the sugar dissolves. Place it b…

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