Serving amount:
  • Firm tofu
  • 1 vegetarian stir fry sauce
  • 1 cornflour bag
  • 1 basmati rice sachet
  • 1 light soy sachet
  • 1 cracked black pepper sachet
  • 1 sesame seeds sachet
  • 2 bok choy
  • 1 brown onion*
  • 2 capsicums
  • 1 carrot
  • 1 Thai red chilli
  • 1 garlic clove

Always read the recipe in full before you begin.

Pantry staples: Cooking oil 

Allergens: Wheat, soy, yeast, sesame, onion, garlic

Specialised equipment: Absorbent paper, wok (optional) 

Chef's note: Black pepper isn’t just a seasoning. It can be used to provide gutsy flavour to this dish. Finish with butter when you add the black pepper sauce to the pan as it softens the heat of the pepper. 

* Use half of the onion provided. 


1. Prepare the ingredients

Wash the vegetables. Cut the capsicum and onion* into large pieces. Peel and cut the carrot into pieces. Cut the bok choy stem into pieces the same size as the capsicum. Cut any large bok choy leaves in half. Mince the garlic. Finely chop the chilli. Slice the tofu into 5mm thick pieces. 

2. Make the black pepper sauce 

Combine the vegetarian stir fry sauce, soy sauce, chilli to taste, garlic and cracked black pepper. Thai red chillies may be little but they do pack a punch! 

3. Cook the rice 

Bring a saucepan of water to the boil. Meanwhile, place the rice in a bowl and wash with cold water 3 times. Add the washed rice to the boiling water and cook for 8 minutes, stirring often to avoid the rice from sticking. Strain and set aside. 

4. Coat the tofu

Place the cornflour on a plate. Gently coat the tofu pieces in the cornflour. Leave in the cornflour until you are ready to cook. 

5. Cook the tofu

Heat a generous splash of oil in a frying pan over high heat. Add the tofu pieces and cook for 2 minutes on each side or until golden. Drain on absorbent paper. 

6. Cook the vegetables

Meanwhile, heat a splash of oil in a frying pan over high heat. Add the carrot and onion and stir fry for about 2 minutes or until charred. Add the capsicum and bok choy stems and stir fry for an additional 2 minutes or until all vegetables are charred. Make sure you are constantly stirring. 

7. Finish the stir fry 

Add the bok choy leaves and the black pepper sauce and cook for 1-2 minutes or until the sauce coats all the vegetables. 

8. To serve

Divide the black pepper stir fry and rice between serving plates. Top with the tofu and sesame seeds.