2bunches of bok choyor other greens, halved or quartered
1tablespoonof canola or vegetable oil
1block of extra firm tofu16-ounce, sliced into filets
Instructions
Put 2 cloves of minced garlic, ginger, tamari, brown sugar, and the sesame oil in a bowl and mix it together.
In a pan, add a splash of water, the bok choy, and 2 cloves of minced garlic. Cook until the leaves begin to wilt, about 4 minutes.
In a separate pan, heat the canola oil and brown the tofu, about 3 minutes on each side.
Pour the mixture on top, coating the tofu, and cook until it thickens, about 4 minutes.
Add the bok choy and gently mix it together. Cook for about 2 minutes.
Notes
Golden and crunchy on the outside, tossed with fresh bok choy, then slathered with homemade sweet and spicy glaze! A gluten-free, budget-friendly, and delicious dish perfect for lunch or dinner.