Teriyaki Tofu with 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 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
Prepare the teriyaki sauce by combining all sauce ingredients except the cornstarch slurry in a saucepan, bring to a simmer, and stir in the slurry to thicken
Coat the tofu cubes with cornstarch and fry in neutral oil until golden and crispy
In a separate pan, sauté minced garlic and ginger in toasted sesame oil until fragrant, then add bok choy and soy sauce, cooking until slightly softened
Serve the fried tofu and sautéed bok choy over rice, drizzled with teriyaki sauce
