Thai Tofu With Bok Choy

• 12 ounces extra firm tofu drained and pressed to remove water
• 1 head bok choy chopped
• 2 carrots sliced thinly
• 3 teaspoons sesame oil divided
• 1 teaspoon corn starch
• 1 tablespoon cold water
• 2 tablespoons soy sauce
• 3 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 2 teaspoons brown sugar
• 2 teaspoons hot chili paste depending on how spicy you prefer your dish- start with 1 tsp and taste test it

1. Cut the tofu into 1" cubes. Whisk together sauce ingredients. Set aside.
2. Heat 2 tsp sesame oil over medium-high heat in a large wok or pan. When the pan is hot, add the tofu and let cook for 2 minutes on one side, undisturbed, until they develop a crisp crust. Flip and cook 2 minutes more.
3. Remove the tofu to a plate. Return pan to the heat.
4. Add remaining 1 tsp sesame oil to the pan along with the carrots. Saute for 3 minutes, until the carrots begin to soften.
5. Add the bok choy and saute for 2 minutes, until it begins to soften and wilt.
6. Stir in the sauce.
7. Return the tofu to the pan and stir in the corn starch mixture. Allow the sauce to come to a boil for it to thicken. Stir.
8. Serve with rice.

pressed, carrots, sesame oil, corn starch, cold water, soy sauce, oyster sauce, fish sauce, brown sugar, hot chili paste depending

Taken from www.yummly.com/recipe/Thai-Tofu-With-Bok-Choy-1675785 (may not work)