Soy Glazed Tofu and Bok Choy Stir Fry
2 tablespoons soy sauce, divided
2 tablespoons sesame oil
1 block of firm tofu, drained and cubed
2 tablespoons vegetable oil, more if needed
1 large onion, diced
4 cloves garlic, minced
1 large or 3 baby bok choy, thinly sliced
2 large carrots, thinly sliced
2 tablespoons white wine
½ teaspoon minced fresh ginger
1 tablespoon sugar
½ cup broth
1 teaspoon potato starch mixed with ¼ cup water
¼ cup toasted sesame seeds
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Whisk together 1 tablespoon soy sauce and sesame oil. Add tofu and toss to coat.
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In a large pan or wok, add oil and turn to medium heat. Add onions and sauté a few moments until soft.
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Add peppers, and garlic and stir evenly. Cook 3-5 minutes more. Remove from pan. Add bok choy and cook for 3-5 minutes until just soft.
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Add tofu to wok or pan a few pieces at a time. Turn gently to brown. Add more oil if needed. Remove from pan.
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Mix 1 tablespoon soy sauce, white wine, ginger, sugar, broth and cornstarch mixed with water. Add to pan and stir until sauce begins to thicken, stirring constantly..
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Add vinegar and sesame oil. Add tofu and gently toss in sauce. Add back rest of vegetables. Stir, taste and adjust seasoning. Sprinkle sesame seeds over mixture.
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Serve over rice or rice noodles, if desired.
Make it Sugar Free: Use 1/2 tablespoon Stevia
Keep it Vegan: Use Vegan broth.
Cook it Allium Free: Use sliced fennel in place of onion. Omit garlic.
I want Gluten Free: Substitute quinoa for rice.
Can’t Eat Seeds: Omit sesame seeds and use chopped chives for garnish
Need Some Meat: Add sliced raw chicken or beef. Add to wok after you remove the tofu.