Ingredients1 small bunch bok choy, washed 1/2 carton soft or firm tofu, drained 1/2 cup vegetable stock, chicken stock or water 1 tbsp tamari or soy sauce 1 tbsp dry sherry or mirin 1 tbsp oyster sauce (if vegetarian, omit or substitute Lan Chi Chilli Paste) 1/2 tbsp roasted peanut oil 2 garlic cloves, minced 1/4 tsp salt 1/2 tbsp cornstarch mixed w/1/2tbsp water
Method 1. Cut bok choy leaves into 3-inch pieces, the stems into 2-inch pieces. 2. Cut tofu (gently!) into 1"-ish cubes. 3. Mix together stock, soy sauce and oyster sauce. 4. Heat a wide nonstick skillet, add the oil and when hot, add garlic and bok choy. Sprinkle with salt and stir-fry over high heat for about 2 minutes, until greens are wilted. 5. Add stock, reduce heat to low, add tofu. Cover and simmer until tofu is heated through, 4 to 5 minutes. 6. Add diluted cornstarch and gently stir into the juices without breaking tofu. Serve over rice.