Vegan Taiwanese Tofu Stir-Fry with Bok Choy

Ingredients

• about 450 g Firm Tofu
• about 450 g Bok Choy
• 2 tbsp Soy Sauce (Gluten-Free Tamari)
• 1 tbsp Rice Vinegar
• 1 tbsp Maple Syrup
• 1 tbsp Ginger
• 2 cloves Garlic
• 2 tbsp Cornstarch
• 2 tbsp Vegetable Oil
• 1 tsp Sesame Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g Firm Tofu on a clean surface and press firmly to remove as much water as possible. Once pressed, cut the tofu into 2.54 cm cubes. In a bowl, add the 2 tbsp Cornstarch and toss the tofu cubes to coat them evenly.
2. 2Wash the about 450 g Bok Choy. Trim off the very bottom root end and separate the stalks. Cut the stalks into 2.54 cm pieces and the leaves into 5.08 cm pieces. Keep the stalks and leaves separate for now.
3. 3In a small bowl, whisk together the 2 tbsp Soy Sauce (Gluten-Free Tamari), 1 tbsp Rice Vinegar, 1 tbsp Maple Syrup, 1 tbsp Ginger, and 2 cloves Garlic (minced). Set this sauce mixture aside.
4. 4Heat the 2 tbsp Vegetable Oil in a 30.48 cm wok or large skillet over medium-high heat, about 204.4°C (200°C). Once the oil is shimmering, carefully add the coated tofu cubes in a single layer. Cook for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy.
5. 5Add the separated bok choy stalks to the wok with the tofu. Stir-fry for 2-3 minutes until they start to become tender-crisp. Then, add the bok choy leaves and stir-fry for another 1-2 minutes until they are just wilted.
6. 6Pour the prepared sauce mixture over the tofu and bok choy in the wok. Stir everything together and cook for 1-2 minutes, allowing the sauce to bubble and thicken slightly, coating the ingredients.
7. 7Remove the wok from the heat. Drizzle the 1 tsp Sesame Oil over the stir-fry and give it one final gentle toss. Serve immediately.

Substitutions

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