Recipe by dicentra
From Real Simple.
Top Review by Circumspice
I made a few modifications to this, based on what I had on hand - tempeh instead of tofu, and some young collards in addition to the bok choy. The collards were a bit tough in this, so I would skip that mod, but the tempeh was amazing - it crisps up well and really holds on to the tasty sauce. We ate it on brown rice and it was fantastic. Im sure it's great with tofu too, but I'm going to stick with the tempeh. Next time I might toss some toasted sesame seeds on top for some crunch. Great recipe!
- 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 inch fresh ginger, peeled and grated
- 2 teaspoons fish sauce or 2 teaspoons tamari
- 1⁄4 cup soy sauce
- 4 teaspoons dark brown sugar
- 2 teaspoons toasted sesame oil
- 2 tablespoons cornstarch
Directions See How It's Made
- 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.