Baby Bok Choy with Crispy Tofu

This recipe combines the crispiness of tofu with the freshness of baby bok choy, creating a flavorful and nutritious dish. The tofu is baked until golden and crispy, while the bok choy is quickly sautéed with garlic and ginger for added flavor.

Ingredients:

• 1 block tofu, pressed and cubed
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 4 baby bok choy, halved
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

Set oven temperature to 400F 200C

Coat the tofu cubes evenly with cornstarch by tossing them in a bowl

Arrange the tofu cubes on a parchment paper-lined baking sheet

Bake the tofu for 25 to 30 minutes, rotating it halfway through, or until it becomes crispy and browned

Combine the sesame oil, rice vinegar, and soy sauce in a small bowl

Put aside

In a big skillet, heat the vegetable oil over medium heat

Add the ginger and garlic, and saut for one minute, or until fragrant

Place the baby bok choy, cut side down, in the skillet

Simmer for 34 minutes, or until beginning to brown and wilt

Stirring to ensure even coating, pour the soy sauce mixture over the bok choy

Toss gently to combine after adding the crispy tofu to the skillet

To taste, add salt and pepper for seasoning

Spoon onto a platter, garnish with sesame seeds, and serve warm