Stir-Fried Tofu and Bok Choy (p.58-59)

I had Tofu and Baby Bok Choy out a restaurant last week and decided that I wanted to try it at home.

Above is the restaurant's version.

I cooked the rice (sushi rice) using our Zojirushi rice cooker.
I bought baby bok choy instead of 1 big head.

I let the tofu sit for longer than 20 minutes - but that certainly didn't hurt anything

 

As suggested, I made the sauce and combined the scallions, garlic and ginger before I started cooking

I cooked everything in a 12-inch skillet - but not nonstick - at it was still okay

 I liked it a lot and will make it again (I served it over the rice - which is a bit hard to see)