Thai Tofu With Bok Choy
Ingredients
bok choy1 large head
brown sugar2 teaspoons
carrots1 c
chili paste2 teaspoons
corn starch1 teaspoon
block extra tofu12 ounce
fish sauce1 T
oyster sauce3 tablespoons
sesame oil2 tablespoons
soy sauce2 tablespoons
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Cut the tofu into 1" cubes.
Whisk together sauce ingredients (soy sauce, oyster sauce, fish sauce, brown sugar, and chili paste).
Set aside.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.Remove the tofu to a plate.
Return pan to the heat.Add remaining 1 tsp sesame oil to the pan along with the carrots.
Saute for 3 minutes, until the carrots begin to soften.Add 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.Serve with rice.
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