Black Pepper Tofu

INGREDIENTS

• 12 ounces extra firm tofu, drained

• flour for dredging

• 2 tablespoons peanut oil

• ½ teaspoon salt

• 1 teaspoon black pepper

• 1 shallot, diced

• 2 cloves garlic

• 5-6 baby bok choy, quartered lengthwise

For the sauce:

• 2 tablespoons soy sauce

• 2 tablespoons dry white wine

• 2 tablespoons water

• 1 teaspoon honey

• 1 teaspoon Sriracha sauce

• ½ teaspoon pepper

DIRECTIONS

1. Cut tofu into 1 inch cubes and sprinkle with flour.

2. Whisk soy sauce, white wine, water, honey, sriracha sauce and pepper in a small bowl. Set aside.

3. Heat oil in large cast iron skillet over medium-high heat. Add the salt and pepper to the oil.

4. Add tofu to the seasoned oil. Sear on all sides until golden brown, about 7 minutes.

5. Set tofu aside and wipe skillet clean.

6. Heat 2 teaspoons of oil in skillet. Add shallot, garlic and bok choy. Stir for 3-4 minutes.

7. Drizzle the sauce over the vegetables. Simmer until bok choy is tender.

8. Toss tofu back into pan. Heat for 10 seconds.

9. Plate dish over your favorite whole grain or cauliflower rice.