Sticky Teriyaki Tofu with Garlicky Ginger Bok Choy and Rice
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 (15 ml) Toasted Sesame Oil
- 1 tsp (5 ml) Soy Sauce
- 4 Tbsp of Cornstarch
- 1/4 cup (59 ml) neutral Oil (plus more if needed for frying)
- 3 Tbsp (45 ml) Soy Sauce or Tamari
- 2 Tbsp (30 ml) Dark Soy Sauce
- 3 Tbsp (45 ml) Mirin
- 1 Tbsp (15 ml) Rice Vinegar
- 3 Tbsp (15 g) Cane Sugar
- 3 Tbsp (45 ml) Water
- 1/2 Tbsp (7.5 ml) Coconut Aminos
- 1 Tbsp (15 g) Cornstarch mixed with 1 Tbsp (15 ml) Water (cornstarch slurry)
- Rice, for serving
Preparation
Press the tofu to remove excess moisture, then cut it into cubes or rectangles.
Coat the tofu cubes with cornstarch.
Heat a pan with neutral oil over medium heat and fry the tofu until crispy and golden. Set aside on paper towels to drain excess oil.
In a separate bowl, mix the ingredients for the Teriyaki Sauce: soy sauce, dark soy sauce, mirin, rice vinegar, cane sugar, water, and coconut aminos. Set aside.
In another pan, heat toasted sesame oil and sauté minced ginger and garlic until fragrant.
Add the bok choy and green onions to the pan. Sauté until the bok choy is tender and the green onions are slightly charred. Remove from the pan.
Pour the Teriyaki Sauce into the pan and bring it to a simmer.
Stir in the cornstarch slurry to thicken the sauce.
Add the fried tofu to the sauce and coat well.
Serve the Teriyaki Tofu over rice, alongside the sautéed bok choy and green onions.