Cook at home

Ginger Garlic Tofu and Bok Choy Stir-Fry

Golden pan-seared tofu and baby bok choy tossed in a garlicky ginger-tamari sauce, served over rice.

Ingredients

• 14 oz tofu firm, pressed and cubed
• 2 tbsp vegetable oil
• 1 tbsp cornstarch
• 4 cup bok choy, chopped
• 1 cup mushroom, sliced
• 4 clove garlic, minced
• 1 tbsp ginger, grated
• 3 tbsp tamari
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp sesame oil
• 1 cup white rice

Steps

1. Cook the rice according to package directions. Toss the tofu with the cornstarch.
2. Heat 1 tablespoon of the oil in a nonstick wok over medium-high heat and fry the tofu 8 minutes, turning, until golden. Remove.
3. Add the remaining oil and stir-fry the mushrooms 3 minutes, then the bok choy stems 2 minutes and the leaves 1 minute. Add the garlic and ginger for 30 seconds.
4. Whisk the tamari, rice vinegar, sugar and 2 tablespoons water, pour in, add the tofu and toss 2 minutes. Finish with sesame oil and serve over rice.