package extra firm tofu drained & pressed
tbsp peanut oil
tbsp grated ginger
tsp minced garlic
8-10 baby bok choi, cleaned with leaves divided
salt to taste
2 cups cooked jasmine rice
3 tbsp grated ginger
6 tbsp soy sauce (wheat free)
2 tbsp rice wine
2 tbsp rice vinegar
1/2 tsp dried chili flakes, optional
1) Remove the water from the tofu by draining and placing it in a colander and then putting a saucer with a weight like a can of something on top and leave for about 15 minutes in the sink to drain.
2) After draining the tofu cut it into 1/2 inch cubes.
3) Mix the marinade ingredients together and pour into the tofu that you’ve placed in a bowl.
4) Put in the frig to marinate, tossing it occasionally as you continue to prepare the dish.
5) Using a large saute pan, over medium heat, warm 1 tbsp peanut oil.
6) Once the oil starts to smoke, saute the grated ginger and garlic for about 15 seconds.
7) Stir in the baby bok choi and add a tbsp or two of water to help create the steam.
8) Cover pan and steam for 2 minutes.
9) Sprinkle steamed bok choi with salt and place on serving platter.
10) In a clean saute pan, over medium heat, add 1 tbsp peanut oil and heat until it just starts to smoke.
11) Carefully place the tofu into the hot oil using tongs (keep the marinade to use later) and brown on all sides (about 15-20 minutes).
12) Once the tofu is browned, pour the marinade you kept over the tofu (slowly as it’s a hot pan).
13) Add the rice wine and rice vinegar.
14) Bring to a boil and reduce and simmer for about 5 minutes as sauce thickens.
15) Add the chili flakes if you like or let individuals add their own after serving.
16) Drain the bok choi one more time and pour the tofu mixture over the bok choi.
17) Serve with rice. Enjoy!