Teriyaki Tofu with Garlicky Ginger Bok Choy
Ingredients
- 16 oz extra firm tofu
- 3 green onions cut into 1-inch slices
- 2-3 baby bok choy
- 1.5-inch knob of ginger minced
- 3 cloves of garlic minced
- 1 tablespoon toasted sesame oil
- 1 teaspoon soy sauce
- 4 tablespoons cornstarch
- 1/4 cup neutral oil (plus more if needed for frying)
- Rice to serve
Teriyaki sauce
- 3 tablespoons soy sauce or tamari
- 2 tablespoons dark soy sauce
- 3 tablespoons mirin
- 1 tablespoon rice vinegar
- 3 tablespoons cane sugar
- 3 tablespoons water
- 1/2 tablespoon coconut aminos
- 1 tablespoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
Preparation
Cut the tofu into cubes or slices.
Coat the tofu pieces in cornstarch.
Heat neutral oil in a pan and fry the tofu until golden and crispy.
In a saucepan, combine the teriyaki sauce ingredients except the cornstarch slurry and bring to a simmer.
Add the cornstarch slurry to the sauce and stir until thickened.
In another pan, heat toasted sesame oil and sauté minced ginger and garlic until fragrant.
Add baby bok choy and green onions to the pan and stir-fry until slightly softened.
Stir in soy sauce to the bok choy mixture and cook briefly.
Toss the fried tofu in the teriyaki sauce.
Serve the teriyaki tofu with the garlicky ginger bok choy and cooked rice.
