Soy Glazed Tofu and Bok Choy
4 tablespoons soy sauce, divided
2 tablespoons sesame oil
1 block of firm tofu, drained and cubed
2 tablespoons vegetable oil, more if needed
1 large or 3 baby bok choy, stems and leaves. sliced
4 cloves garlic, minced
2 tablespoons white wine
½ teaspoon minced fresh ginger
1 tablespoon sugar
½ cup broth
1 teaspoon potato or corn starch mixed with ¼ cup water
1 green onion, sliced
¼ cup toasted sesame seeds
Whisk together 2 tablespoons soy sauce and sesame oil. Add tofu and toss to coat.
In a large pan or wok, add oil and turn to medium heat. Add onions and sauté a few moments until soft.
Add bok choy and garlic and stir evenly cook. Remove from pan. A few pieces at a time, add tofu. Turn gently to coat and transfer to pan. Remove from pan. Add more oil if needed.
Mix remaining 2 tablespoons soy sauce, white wine, ginger, sugar, broth and potato starch mixed with water. Add to pan and stir constantly until sauce begins to thicken. Add cooked tofu, bok choy and sliced green onion.
Stir, taste and adjust seasoning. To toast the sesame seeds, spread them on a baking sheet and cook in a 350-degree oven for about 5 minutes or until golden brown. Sprinkle over stir fry.
Expand the Table
Gluten Free: Substitute quinoa for rice.
Allium Free: Substitute 1 fennel bulb, diced for onion. Omit garlic.
Diabetic: Substitute ½ tablespoon stevia for sugar.
TIP: For a crispier tofu, wrap tofu in paper towels and press tofu down
with a heavy pan or tray until excess liquid is removed.