Crispy Black Pepper Tofu With Stir Fried Vegetables, Sticky Coconut Rice, Pak Choi & Sesame Seeds
Cooking Timeline
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⚡ Critical Path (4 steps)
These steps determine the minimum cooking time. Any delay here delays the entire recipe.
- 1Gather saucepan and wok or frying pan1m
- 2Prep and fry the tofu13m
- 3Stir-fry vegetables and combine with tofu8m
- 4Plate and garnish the dish3m
⚡Critical stepGather saucepan and wok or frying pan
Cook coconut rice in saucepan
⚡Critical stepPrep and fry the tofu
Prep red pepper and onion
⚡Critical stepStir-fry vegetables and combine with tofu
Prep and fry the pak choi
⚡Critical stepPlate and garnish the dish
Nutrition Information
Step-by-Step Instructions
Gather saucepan and wok or frying pan
1 minTake out a saucepan and a wok (recommended) or large frying pan.
Equipment: saucepan, wok, frying panCook coconut rice in saucepan
9 minPlace the rice in your saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat and cover. Allow to cook for 5 minutes, then stir through the desiccated coconut and continue cooking for a further 3-5 minutes or until tender but al dente.
Equipment: saucepanPrep and fry the tofu
13 minTear the tofu into bitesized pieces with your hands, then place into a bowl and toss through the cornflour until evenly coated. Add a drizzle of a neutral oil (e.g. vegetable, sunflower or groundnut, but not olive oil) to your frying pan or wok and once hot, add the tofu and fry until golden and crunchy on all sides, around 10 minutes. Transfer to a bowl lined with kitchen towel.
Equipment: bowl, frying pan, wok, kitchen towelPrep red pepper and onion
4 minIn the meantime, deseed the red pepper and cut it into bite-sized pieces. Peel the onion , trim the top and base, and cut it into bite-sized pieces as well.
Equipment: knife, cutting boardStir-fry vegetables and combine with tofu
8 minWipe the pan clean with a kitchen towel, then place it back on a medium-high heat. Once the oil is hot, add the prepared red pepper and onion , and stir-fry until softened and lightly browned. Add the black pepper sauce and cook until simmering, about 2–3 minutes. Once the sauce is hot, return the tofu to the pan and stir through for 1–2 minutes, then remove from the heat.
Equipment: kitchen towel, frying pan, wokPrep and fry the pak choi
7 minFinely slice the spring onions . Slice the base off the pak choi stem and pull apart the leaves with your hands. Place a frying pan over a medium heat and add a drizzle of oil. Once hot, fry the pak choi until tender, around 3-5 minutes. Season to taste with soy or salt.
Equipment: knife, cutting board, frying panPlate and garnish the dish
3 minServe the black pepper tofu alongside the coconut rice and charred pak choi . Scatter over the spring onions and sesame seeds to garnish and enjoy!
Equipment: plate