1 14-ounce package firm tofu, cut into 1/2-inch-thick slices
2 tablespoons canola oil
2 heads bok choy, cleaned and cut into 1-inch pieces (about 6
3 garlic cloves (1 thinly sliced, 2 minced)
1 14-ounce can vegetable broth
1 1-inch piece fresh ginger, peeled and grated
2 teaspoons fish sauce or tamari
1/4 cup soy sauce
4 teaspoons dark brown sugar
2 teaspoons toasted sesame oil
2 tablespoons cornstarch
How to Make It
Drain the tofu on paper towels. Heat half the canola oil in a large skillet over medium-high heat. Add the bok choy and sliced garlic; cook, stirring, until wilted, about 4 minutes. Add 1 1/2 cups of the broth; simmer until reduced by half. Meanwhile, combine the minced garlic, ginger, fish and soy sauces, brown sugar, and sesame oil. Heat the remaining canola oil in another skillet over high heat. Add the tofu and brown, about 3 minutes per side. Add the soy mixture and coat the tofu with it. Simmer, uncovered, until the sauce is syrupy, about 4 minutes. Stir the cornstarch into the reserved broth; add to the bok choy. Stir gently until thickened, about 2 minutes. Divide the bok choy onto 4 plates and layer the glazed tofu on top.
The recipe was a little unclear on how much bok choy to use and it seemed to be missing part of the text.
Also, fish sauce and tamari (aged soy sauce) are not interchangeable. Plus, why list Tamari AND soy sauce? I didn't have fish sauce so I used dumpling sauce instead.
Otherwise, hubby and I thought this was a tasty, healthy recipe. I chose to leave my bok choy more soupy which tasted very good with the tofu. The only other thing I did differently was to add a couple pinches of salt to the bok choy.
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