Stir-Fried Garlic Bok Choy with Glazed Tofu - CSA|365

Ingredients

• 1 package of tofu (I used extra firm) cut into 8 1/2 inch thick slices
• 2 tablespoons vegetable oil
• 3 heads of bok choy
• 6 garlic cloves, 4 sliced thinly, 2 minced
• 1/2 cup vegetable broth (have on-hand, may not use the whole thing)
• 1 piece of ginger, peeled and grated
• 4 teaspoons of soy sauce or tamari
• 4 teaspoons of dark brown sugar
• 2 teaspoons of sesame oil
• Combine 2 cloves of the minced garlic, grated ginger, soy sauce/tamari, brown sugar and sesame oil in a small bowl, set this mixture aside.
• Remove the tofu from the package and cut it into 8 1/2 inch-thick slices.
• Lay the tofu slices on paper towels on a plate to drain, or sandwich the slices between a clean cloth towel on a plate to drain.
• Heat a skillet to temperature on high heat.
• Once heated, add the other tablespoon of vegetable oil.
• Add the tofu slices and then brown them a few minutes on each side.
• Add the soy sauce/tamari mixture to the tofu to coat and turn down the heat to simmer.
• Simmer a few minutes until the sauce becomes syrupy.
• Serve the bok choy over rice and top with the tofu.