Sichuan Tofu and Bok Choy Stir Fry

Serve 4                    Prep       10 min                     Cook 20 min

Ingredients:

• 14 oz firm tofu
• 2 tsp low-sodium soy sauce
• 2 tsp rice vinegar
• 2 tsp sesame oil
• t Tbsp corn starch
• 2 tsp canola oil
• 5 cups chopped bok choy
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1 red chili pepper
• 1 green onion, sliced

For the sauce:

• 4 Tbsp low-sodium sauce
• 4 Tbsp honey
• 1 Tbsp grated ginger
• 2 cloves garlic, minced
• 2 tsp sesame oil
• 2 tsp water
• 2 tsp corn starch
• 1 tsp ground Sichuan peppercorns

Directions:

1. Bring three cups of water to a boil (either on the stove on in the microwave).
2. Whisk together all of the sauce ingredients and set aside.
3. Drain the tofu and cut into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top. Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag. Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and give it a good shake. Re-open the bag and add one tablespoon of the corn starch. Re-seal and shake to coat. Repeat with remaining cornstarch, one tablespoon at a time, until the tofu is well-coated.
4. Heat the canola oil in a large skillet or wok set over medium heat. Add the tofu, working in batches if necessary, and cook for one minute per side (6 minutes total) until golden brown. Transfer to a paper-towel lined plate to drain.
5. When finished frying the tofu, add the bok choy, onion, garlic to the pan and cook for 2 to 3 minutes; until browned and wilted. Give the sauce a good stir and add it to the pan along with the tofu, red chili pepper, green onions. Toss well and cook for 1 to 2 minutes, until thick. Serve hot.