Tofu And Bok Choy Stir-Fry

• servings: 3 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

3 tablespoons low-sodium soy sauce (use Tamari for gluten-free)

1 tablespoon rice vinegar

2 tablespoons shaoxing wine (or dry sherry)

1 tablespoon honey (or any other sweetener such as maple syrup, brown sugar, cocnut sugar, etc.)

1 tbsp water

1 14-oz pkg extra firm tofu (*see notes)

1 tablespoon soy sauce (use Tamari for gluten-free)

1 teaspoon sesame oil

2 tablespoons cornstarch

2 tablespoons neutral-flavoured oil, divided (I use avocado oil)

1 pound baby bok choy (**see notes for cleaning)

1 -inch piece of ginger root, peeled and minced

3 garlic cloves, minced

3 green onions/scallions

2 red chilis, seeded and sliced thinly

1 cup toasted cashews (or peanuts, optional)

2 tablespoons sesame seeds (for garnish, optional)

Directions

Preheat oven to 400ºF.

Whisk together all the sauce ingredients. Set aside. (***See notes if you like the stir-fry saucier)

Drain the tofu and squeeze out the extra moisture. Pat it dry really well with a clean kitchen towel then cut into 1-inch cubes.

Mix 1 tablespoon soy sauce and 1 teaspoon sesame oil in a large bowl, or ziplock bag. Add the cubed tofu and toss to coat. Let sit for about 3 to 5 minutes to marinate.

Spread the tofu cubes out evenly onto a parchment-lined baking sheet and sprinkle the cornstarch over top, tossing it with your hands to coat evenly. Use a little more if the tofu still seems wet. Bake until edges are crispy and golden brown, flipping once, for about 20-25 minutes.

Meanwhile, place a large skillet over medium-high heat and add 1 tablespoon of oil. Add the bok choy, and cook for about 2 to 3 minutes, or until bok choy is just tender. Transfer to a plate.

Once tofu is ready, return the skillet to medium-low heat and add the remaing tablespoon of oil. Add the crispy tofu, ginger, garlic, scallions, and thai chilis. Cook, stirring frequently, until fragrant, about 1 minute. Stir in the soy sauce mixture into the skillet, toss for 30 seconds then add the bok choy. Toss again until everything is well coated in the sauce.

Serve, topped with cashews and sesame seeds, if using.