BLACK PEPPER TOFU, SHALLOTS, AND BOK CHOY

BLACK PEPPER TOFU, SHALLOTS, AND BOK CHOY

Delicious peppery taste inspired by Smitten Kitchen's Black Pepper Tofu with Eggplant Recipe!

I N G R E D I E N T S

• 1/2 PACKAGE extra firm tofu, pressed

• 1 TBSP corn starch

• 1 TBSP olive oil

• 1 shallot, sliced thinly (optional)

• 1 STEM green garlic, sliced thinly

• 2 TBSP butter

• 1 bok choy, quartered lengthwise

• 1/3 CUP soy sauce

• 1 TBSP brown sugar

• 1/2 TSP ginger powder

• 1/2 - 1 TBSP black pepper

P R O C E S S

1. Preheat the oven and a baking sheet to 425 degrees F. Slice the tofu into 1 inch cubes and toss with corn starch. Once preheated, coat the baking sheet with olive oil and arrange tofu so the cubes aren't touching. Bake for 30 minutes, flipping halfway through.

2. Meanwhile, sauté shallots and garlic with butter in a cast iron pan. Once translucent, add the bok choy, cut side down. Cook until bok choy is lightly browned.

3. Once the tofu is done, add it along with the soy sauce, brown sugar, ginger, and black pepper to the cast iron pan, cooking roughly 5 minutes until the flavors are combined.

4. Serve with rice and enjoy!