Teriyaki Tofu with Garlicky Ginger Bok Choy
Ingredients
- 16 oz Extra Firm Tofu
- 3 Green Onions cut into 1" slices
- 2-3 Baby Bok Choy
- 1 1/2" Knob of Ginger minced
- 3 cloves of Garlic minced
- 1 Tbsp Toasted Sesame Oil
- 1 tsp Soy Sauce
- 4 Tbsp of Cornstarch
- 1/4 cup neutral Oil (plus more if needed for frying)
- Rice to serve
Teriyaki sauce
- 3 Tbsp Soy Sauce or Tamari
- 2 Tbsp Dark Soy Sauce
- 3 Tbsp Mirin
- 1 Tbsp Rice Vinegar
- 3 Tbsp Cane Sugar
- 3 Tbsp Water
- 1/2 Tbsp Coconut Aminos
- 1 Tbsp Cornstarch mixed with 1 Tbsp Water (cornstarch slurry)
Preparation
Press the tofu to remove excess water and cut into cubes
Coat the tofu cubes in cornstarch
Fry the coated tofu in neutral oil until golden and crispy
Combine all teriyaki sauce ingredients except the cornstarch slurry in a pan and bring to a simmer
Add the cornstarch slurry to the sauce and cook until thickened
In a separate pan, sauté minced garlic and ginger in toasted sesame oil until fragrant
Add baby bok choy and soy sauce, cooking until tender
Toss the fried tofu with the teriyaki sauce
Serve the tofu and bok choy over cooked rice
