Black Pepper Tofu with Bok Choy

Name: Black Pepper Tofu with Bok Choy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 8-12 ounces firm tofu, patted dry, cut into 1-inch cubes (do not use silken tofu – or sub chicken or shrimp, see notes); corn starch for dredging (optional); 2 tablespoons wok oil (high heat oil like peanut, or coconut ); generous, 5-finger pinch of salt; 1 teaspoon fresh cracked peppercorns; —–; 1 fat shallot, sliced; 4 cloves garlic, rough chopped; 6 ounces baby bok choy (about 4) quartered lengthwise ( or if very thick, in half again); 2 tablespoons soy sauce ( or Gluten-free Liquid Aminos); 2 tablespoons Chinese Cooking Wine ( Shaoxing Rice Wine) or sub dry white wine, pale sherry, or rice wine; 2 tablespoons water; 1 teaspoon brown sugar ( or sub palm sugar, coconut sugar or agave); ½ teaspoon fresh cracked peppercorns; 1 teaspoon chili paste (optional)