Thai Tofu With Bok Choy

Photo: Andie Mitchell

Ingredients

1 12 ounce block extra firm tofu, drained and pressed to remove water

1 large head bok choy, chopped

2 carrots, sliced thinly

3 teaspoons sesame oil, divided

1 teaspoon corn starch dissolved in 1 tablespoon cold water

For the Sauce:

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)

Preparation

Cut the tofu into 1" cubes. Whisk together sauce ingredients. 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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About

Here is the dish that changed my boyfriend's mind about tofu. Crisp-crusted with pillowy centers, this tofu is surrounded by bok choy, carrots, and a savory-sweet Thai-inspired sauce. Full of so much flavor that no one will miss the chicken, the pork, or the beef.