Glazed Tofu and Bok Choy

Look, posts two days in a row.  Actually I have a lot of recipes to post, but have gotten a little bit behind.  The last two weeks have been a little crazy here as I am switching jobs.  It is very exciting and also sad and nerve-wracking.  Anyway, I haven't had as much time for cooking and posting as I would like, but I have a little bit of time off between jobs, so I'm hoping for lots more posts to be going up soon.

I got the bok choy in my CSA and had no idea what to do with it.  Thankfully I have the internet!  I have two shelves of cookbooks but mostly I use the power of the internet to find recipes.  Recipes are the one instance where I prefer the internet over actual books.
Look, fried tofu!  I swear, I eat things other than fried tofu but you might not be able to guess it from my blog posts.  It is just such an easy thing to cook with.  I usually always have a block in my fridge.  With tofu and fresh vegetables you have a really quick meal ready to go whenever.
To really fry tofu perfectly, you need to drain it first.  This is how I drain my tofu.  It works really well.  I usually set it out when I start cutting vegetables.  I drain the water and flip it over usually once.
When it comes to stir frying, it helps to have all your ingredients ready to go.  I cannot tell you how many times I've chopped up onions and garlic and thrown them into the pan, only to let them burn while I frantically chop other vegetables.  Once you have all your vegetables ready to go, it takes hardly any time to throw them into the pan and cook them up.

Glazed Tofu and Bok Choy

1 14-ounce package firm tofu
2 tbsps canola oil
2 heads bok choy, cleaned and cut into 1-inch pieces (about 6 cups)
3 garlic cloves (1 thinly sliced, 2 minced)
1 14-ounce can vegetable broth
1 1-inch piece fresh ginger, peeled and grated
2 tsps fish sauce or tamari
1/4 cup soy sauce
4 tsps dark brown sugar
2 tsps toasted sesame oil
2 tbsps cornstarch
1. Drain the tofu and cut into 1/2 inch slices.
2. Heat half the canola oil in a large skillet over medium-high heat. Add the bok choy and sliced garlic; cook, stirring, until wilted, about 4 minutes. Add 1 1/2 cups of the broth; simmer until reduced by half.
3. Meanwhile, combine the minced garlic, ginger, fish and soy sauces, brown sugar, and sesame oil.
4. Heat the remaining canola oil in another skillet over high heat. Add the tofu and brown, about 3 minutes per side. Add the soy mixture and coat the tofu with it. Simmer, uncovered, until the sauce is syrupy, about 4 minutes.
5. Stir the cornstarch into the reserved broth; add to the bok choy. Stir gently until thickened, about 2 minutes. Divide the bok choy onto 4 plates and layer the glazed tofu on top.

From Real Simple

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