- 1 (14 oz) pkg extra-firm tofu, drained
- 1/4 cup plum sauce
- 3 Tbsp ketchup
- 2 Tbsp reduced sodium soy sauce
- 1 Tbsp Shao Hsing rice wine
- 2 tsp canola oil plus 1 Tbsp, divided
- 3 green onions, trimmed and cut into 2" lengths
- 1 tsp minced garlic
- 1 tsp minced fresh ginger
- 4 baby bok choy, quartered lengthwise
- 1/4 cup water
- 3 Tbsp cornstarch
- 1 tsp toasted sesame seeds
Fold a kitchen towel in half and place on a cutting board. Cut tofu in half horizontally and set on towel. Put another folded towel and a weight (such as a heavy skillet) on tofu; let drain for 15 minutes. Cut the tofu into 3/4″ cubes.
Meanwhile, in a small bowl, whisk together plum sauce, ketchup, soy sauce, and rice wine.
In a nonstick frying pan over medium-high heat, add 2 teaspoons oil. Add green onions, garlic, and ginger, and cook, stirring constantly, for 30 seconds. Add bok choy and cook until bright green, 1-2 minutes. Add water, cover and steam until tender, about 2 minutes. Transfer to a plate. Wipe pan dry.
In a medium bowl, toss tofu in cornstarch until evenly coated. Return pan to medium-high heat, add remaining 1 tablespoon oil and heat until shimmering. Add tofu in a single layer. Cook, without stirring, until starting to brown, 2-3 minutes. Continue cooking, stirring frequently, until brown on all sides, 6-8 minutes more. Add sauce and cook until tofu is well coated, 1-2 minutes. Serve with bok choy, sprinkled with sesame seeds.
Per 1 svg: cal.: 250; total fat: 12g; (sat. fat: 1g); sodium: 750mg; total carb.: 20g; dietary fiber: 3g; sugar: 6g; protein: 16g