Instructions

• Cut the tofu into cubes and toss in the cornstarch until coated.
• Heat 1 tablespoon of coconut oil in a wok or large skillet over a medium-high heat and add the salt and crushed peppercorns, cooking for 1 minute until fragrant. Add the tofu and sear on all sides for 5-6 minutes, until golden. Set the crispy tofu aside on a paper towellined plate and wipe the wok out
• Meanwhile, make the black pepper sauce by placing all the ingredients into a small bowl and mixing together until the sugar has dissolved. Set aside.
• Heat the remaining coconut oil in the wok over medium heat, then add the shallots, garlic, and bok choy. Stir continuously for 3-4 minutes, until the bok choy begins to wilt and shallots become golden. Add the sauce to the wok and simmer for a couple of minutes, or until bok choy is tender.
• Toss the tofu back into the wok with the bok choy and sauce and serve immediately.