Tofu & Baby Bok Choy In Sesame-Ginger Sauce

• FOR RECIPE:
• 1 pound brick extra-firm tofu (packed in water)
• 1/2 pound baby bok choy
• canola or peanut oil for frying
• Optional: sesame seed garnish
• Steamed rice, to accompany, if desired
• SAUCE:
• 2 teaspoons corn starch
• 1 tablespoon water
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry (optional)
• 1 teaspoon toasted sesame oil
• 1 tablespoon freshly grated ginger
• 1 cup vegetable broth

1. Prepare the tofu and bok choy: Rinse the tofu and cut it into one-and-one-half-inch triangles (or squares), about 1/3" thick. Place between layers of paper towels to absorb as much water as possible. Wash the bok choy. Slice bok choy into 1" pieces, using leafs and stems, and spin in salad-spinner to remove as much water as possible.
2. Prepare the sauce: In a small bowl, dilute the cornstarch in a Tablespoon of water, and then add the remaining sauce ingredients. Set aside.
3. To make the dish: Cover bottom of a pre-heated large skillet with vegetable oil. Using long tongs, fry tofu pieces on medium-high heat, in two or three batches until brown, about 2 minutes each side. Careful - it may splatter! Remove to paper towels to drain.rnrnRemove any excess oil from frying pan - leaving only a thin coating. Add chopped bok choy to remaining oil, stirring on high heat for about one minute, until leaves are soft, brilliant green and fragrant. Pour sauce over bok choy and continue cooking for about one minute, until sauce is very thick. Add fried tofu back into skillet, only to re-heat and stir to coat all with sauce. (If you prefer a thinner sauce, add water - 1/4 cup or so - to thin sauce.) Serve immediately, lightly sprinkled sesame seeds, if desired.

water, choy, peanut oil, rice, corn starch, water, soy sauce, sherry, sesame oil, ginger, vegetable broth

Taken from food52.com/recipes/56818-tofu-baby-bok-choy-in-sesame-ginger-sauce (may not work)