Teriyaki Glazed Tofu with Sesame Seared Bok Choy

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) , minced Garlic (1 clove) , Minced Dried Onion (1 tsp) , Water (4 Tbsp) and Brown Sugar (2 Tbsp) . Stir until sugar is melted and incorporated.

1n a separate cup or bowl, add together the Water (1 Tbsp) and Corn Starch (2 tsp) . Bring the sauce to a simmer and slowly add the cornstarch mixture, stirring constantly to prevent burning.

While the tofu is broiling, heat the Sesame Oil (2 tsp) 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.

Sprinkle Crushed Red Pepper Flakes (to taste) and Sesame Seeds (to taste) on top, if desired. Serve the tofu and bok choy over quinoa, rice, or cauliflower rice. Enjoy!