Spicy Stir Fried Tofu with Bok Choy

theforkedspoon.com
serves 4
​Ingredients
For the Sauce

• 5 tablespoon low-sodium soy sauce
• 4 tablespoon honey (or brown sugar)
• 1 tablespoon fresh ginger (minced)
• 3 cloves garlic (minced)
• 2 teaspoon sesame oil
• 2.5 tablespoon gochujang sauce (use less if you’re sensitive to spicy food)
• 2 teaspoon water
• 2 teaspoon corn starch
• Fresh ground black pepper

For the Stir Fry

• 14 ounces firm tofu
• 3 teaspoon low-sodium soy sauce
• 3 teaspoon rice vinegar
• 2 teaspoon sesame oil
• 5 tablespoon corn starch
• 1 tablespoon canola oil
• 4 cups bok choy (roughly chopped)​

Preparation 
For the Sauce

• In a medium bowl whisk together all the ingredients for the tofu sauce and set aside.
• For the Tofu
• Bring 3 cups of water to a boil. While the water boils drain the tofu and cut into bite size cubes. Transfer the tofu to a colander and carefully pour the boiling water over the top. Pat the tofu dry with a paper towel and transfer to a large zip-lock bag.
• Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and shake to evenly coat the tofu.
• Open the bag and add 1 tablespoon of corn starch. Re-seal and shake to coat. Repeat with the remaining cornstarch, 1 tablespoon at a time, until tofu is well coated.
• In a large skillet over medium high heat add the oil. Working in batches, cook the tofu for approximately 1 minute on each side or until golden brown. Transfer the cooked tofu to a plate lined with a paper towel and repeat with any remaining tofu.

For the Stir Fry

• Once the tofu has finished cooking, add the bok choy to the same skillet and cooking for approximately 2 minutes, or until just wilted.
• Add the set aside prepared sauce to the pan with the bok choy and stir well. Add the tofu back to the pan and gently toss well to coat. Cook for 1-2 minutes or just until sauce thickens.
• Best served hot over rice or noodles.

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