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| Prep Time | 30-45 minutes |
| Cook Time | 1-2 hours |
| Servings |
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Ingredients
For Sauce:
- 2 tbsp rice wine
- 2 tbsp rice vinegar
- 1/2 tsp chili flakes dried , optional
Instructions
- 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.
- After draining the tofu cut it into 1/2 inch cubes.
- Mix the marinade ingredients together and pour into the tofu that you've placed in a bowl.
- Put in the frig to marinate, tossing it occasionally as you continue to prepare the dish.
- Using a large saute pan, over medium heat, warm 1 tbsp peanut oil.
- Once the oil starts to smoke, saute the grated ginger and garlic for about 15 seconds.
- Stir in the baby bok choi and add a tbsp or two of water to help create the steam.
- Cover pan and steam for 2 minutes.
- Sprinkle steamed bok choi with salt and place on serving platter.
- In a clean saute pan, over medium heat, add 1 tbsp peanut oil and heat until it just starts to smoke.
- 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).
- Once the tofu is browned, pour the marinade you kept over the tofu (slowly as it's a hot pan).
- Add the rice wine and rice vinegar.
- Bring to a boil and reduce and simmer for about 5 minutes as sauce thickens.
- Add the chili flakes if you like or let individuals add their own after serving.
- Drain the bok choi one more time and pour the tofu mixture over the bok choi.
- Serve with rice. Enjoy!
