Thai Tofu With Bok Choy

Name: Thai Tofu With Bok Choy
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 1 piece Bok Choy (1 large head bok choy, chopped); 2 tsp Brown Sugar (2 teaspoons brown sugar); 1 cup Carrot (1 c. julienned carrots); 2 tsp Chili Paste (2 teaspoons hot chili paste (depending on how spicy you prefer your dish- start with 1 tsp and taste test it)); 1 tsp Corn (1 teaspoon corn starch dissolved in 1 tablespoon cold water); 12 oz Tofu (1 12 ounce block extra firm tofu, drained and pressed to remove water); 1 tbsp Fish Sauce (1 T. fish sauce); 3 tbsp Oyster Sauce (3 tablespoons oyster sauce); 2 tbsp Sesame Oil (2 tablespoons Sesame oil); 2 tbsp Soy Sauce (2 tablespoons soy sauce)

25 minThai

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Cut the tofu into 1" cubes.
2Whisk together sauce ingredients (soy sauce, oyster sauce, fish sauce, brown sugar, and chili paste). Set aside.
3Heat 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.
4Remove the tofu to a plate. Return pan to the heat.
5Add remaining 1 tsp sesame oil to the pan along with the carrots.
6Saute for 3 minutes, until the carrots begin to soften.
7Add the bok choy and saute for 2 minutes, until it begins to soften and wilt.Stir in the sauce.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.
8Serve with rice.