Crispy Glazed Tofu with Bok Choy for Two
"In this healthy Chinese tofu stir-fry recipe, the bok choy is cooked first, then removed from the pan so its juices don’t dilute the sauce. Pressing tofu helps extract liquid so it cooks up with a bit of a bite. Look for plum sauce—a sweet-and-sour condiment—near other Chinese sauces in most supermarkets. Serve with steamed brown rice...."
INGREDIENTS
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7 ounces extra-firm water-packed tofu (half a 14-ounce package), drained
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2 tablespoons plum sauce
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1 1/2 tablespoons ketchup
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1 tablespoon reduced-sodium soy sauce
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1 1/2 teaspoons Shao Hsing rice wine (see Tips)
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1 teaspoon canola oil plus 1 1/2 teaspoons, divided
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1 scallion, trimmed and cut into 2-inch lengths
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1/2 teaspoon minced garlic
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1/2 teaspoon minced fresh ginger
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2 baby bok choy, quartered lengthwise
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2 tablespoons water
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1/2 teaspoon toasted sesame seeds (see Tips)
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