Ginger Garlic Tofu with Bok Choy

Ingredients

• 16 oz extra-firm tofu
• 2 tbsp cornstarch
• 2 tbsp sesame oil
• 1 inch fresh ginger
• 4 clove garlic
• 1½ lb bok choy
• 4 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp brown sugar
• ½ tsp red pepper flakes (optional)
• 3 cup cooked rice (optional)

Steps

1. Press tofu to remove excess water, then cut into 1-inch cubes. Toss tofu with cornstarch until evenly coated.
2. Mince ginger and garlic. Separate bok choy leaves from stems, then chop both.
3. Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add tofu and cook, turning occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu from skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon sesame oil. Add minced ginger and garlic and stir-fry for 30 seconds until fragrant.
5. Add bok choy stems to the skillet and stir-fry for 2-3 minutes. Add bok choy leaves and cook until wilted, about 2 minutes.
6. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, and red pepper flakes (if using). Pour sauce over the vegetables and stir to combine.
7. Return cooked tofu to the skillet and toss to coat with the sauce and vegetables. Cook for 1-2 minutes until heated through.
8. Serve immediately, optionally over steamed rice.