Stir-Fried Tofu with Bok Choy

[Guest guest]

Stir-Fried Tofu with Bok Choy

 

16-ounce tub firm or extra-firm tofu

2 tablespoons olive oil

1 large onion, quartered and thinly sliced

1 good-sized bunch (about 10 to 12 ounces) bok choy

2 scallions, sliced

1 teaspoon grated fresh ginger, more or less to taste

3 tablespoons stir-fry sauce or teriyaki sauce, or to taste

Roasted peanuts, cashewes, or almonds for topping, optional

Cut the tofu into 1/2-inch-thick slices.

Blot well between clean tea-towels

or several layers of paper towel, then cut into 1/2-inch dice.

Heat half of the oil in a stir-fry pan or wide skillet.

Add the tofu and stir-fry over medium-high heat

until golden on most sides.

Remove to a plate.

Heat the remaining oil in the same skillet.

Add the onion and sauté over medium heat until golden.

Add the bok choy (both stalks and leaves) and ginger.

Stir-fry briefly, just until leaves are wilted.

Stir in the tofu dice, season to taste with soy sauce,

and serve at once. Pass around optional nuts for topping.