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 1/2-inch Knob of Ginger minced
- 3 cloves of Garlic minced
- 1 Tbsp Toasted Sesame Oil
- 1 tsp Soy Sauce
- 4 Tbsp 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
Cook rice according to package instructions.
Press the tofu to remove excess water and cut into cubes.
Coat the tofu cubes with 4 tablespoons of cornstarch.
Heat 1/4 cup of neutral oil in a skillet and fry the tofu until golden brown.
In a saucepan, combine 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, and 1/2 tablespoon coconut aminos.
Heat the sauce mixture over medium heat until the sugar dissolves, then add the cornstarch slurry and stir until thickened.
In another pan, heat 1 tablespoon toasted sesame oil over medium heat.
Add minced garlic, ginger, and sliced green onions, sauté for a minute.
Add baby bok choy and 1 teaspoon soy sauce, cook until slightly softened.
Add the fried tofu to the thickened teriyaki sauce and coat well.
Serve the teriyaki tofu with the garlicky ginger bok choy and cooked rice.
