Quick tofu and bok choy stir fry.
Fry tofu until you reach your preferred texture and set aside. I like to do a quick coat in cornstarch before frying. Separate the bok choy stems from their leaves. Prep the sauce.
Sauce: about 1/4 cup soy sauce, 1/2 teaspoon sesame oil, 1 tbsp shaoxing wine (or sub 1 tsp rice wine vinegar), 1 1/2 tsp white sugar, about 1/4 cup water, and 1 tbsp of cornstarch. (Optional add in 1/8 teaspoon of chinese 5 spice). Stir it all together.
Fry aromatics in an oil with a high smoke point. Take about a tablespoon of grated or finely minced garlic and ginger, scallions, (add some chilli flakes if you like heat), fry for about 30 seconds before adding in the bok choy stalks.
Once the bok choy stalks are 90% cooked through add the bok choy leaves, add in the sauce mix, let it reduce and thicken for about a minute or two then serve with 🍚
