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Start by pressing the water out of the
Firm Tofu (3/4 pckg)
-wrap the tofu in a towel or paper towel, and set something heavy (like a cookbook) on top.
In a medium saucepan over medium heat, combine the
Soy Sauce (1/2 cup)
Ground Ginger (1 tsp)
Garlic (1 clove)
Minced Dried Onion (1 tsp)
Water (1/4 cup)
Brown Sugar (2 Tbsp)
. Stir until sugar is melted and incorporated.
1n a separate cup or bowl, add together the
Water (1 Tbsp)
Corn Starch (1/2 Tbsp)
. Bring the sauce to a simmer and slowly add the cornstarch mixture, stirring constantly to prevent burning.
When the sauce has thickened, remove from heat and set aside.
Preheat the oven to broil. Cut the tofu into squares or triangles and place on a greased baking dish.
Spoon a small amount of glaze on top of the tofu.
Broil for 10 minutes. Remove from oven, flip tofu over and add more glaze to the other side.
Broil for another 10 minutes.
While the tofu is broiling, heat the
Sesame Oil (1/2 Tbsp)
in a skillet at medium to medium-high heat. Add the
Baby Bok Choy (2 bunches)
and sear just until the leaves are wilted – this will keep a bit of texture on the stems.
Crushed Red Pepper Flakes (to taste)
Sesame Seeds (to taste)
on top, if desired. Serve the tofu and bok choy over quinoa, rice, or cauliflower rice. Enjoy!
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