Vegan Taiwanese Tofu Stir-Fry with Bok Choy

Ingredients

• 1 lb Firm Tofu
• 1 lb 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

Instructions

1. 1Place the 1 lb Firm Tofu on a clean surface and press firmly to remove as much water as possible. Once pressed, cut the tofu into 1-inch cubes. In a bowl, add the 2 tbsp Cornstarch and toss the tofu cubes to coat them evenly.
2. 2Wash the 1 lb Bok Choy. Trim off the very bottom root end and separate the stalks. Cut the stalks into 1-inch pieces and the leaves into 2-inch 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 12-inch wok or large skillet over medium-high heat, about 400°F (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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