Stir-Fried Tofu and Bok Choy in Ginger Sauce

Name: Stir-Fried Tofu and Bok Choy in Ginger Sauce
Yield: Serves 4
Cuisine: Asian
Ingredients: 6 tablespoons, low-sodium soy sauce; 6 tablespoons, low-sodium chicken broth; 2 tablespoons, dry sherry; 1 tablespoon, sugar; 2 teaspoons, cornstarch; 1 teaspoon, toasted sesame oil; 1 tablespoon, grated fresh ginger; 14 ounces, extra-firm tofu (or firm); 2 teaspoons, low-sodium soy sauce; 2 teaspoons, dry sherry; 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1 tablespoon, grated fresh ginger; 3 , scallions, white parts minced and green parts cut into 1/4-inch lengths; 5 teaspoons, peanut oil or vegetable oil; 1 pound, bok choy (1 small head), stems and leaves separated, stems trimmed and cut crosswise 1 inch thick, leaves torn in large pieces; 2 , carrots, peeled and cut into 2-inch matchsticks

22 comments

This dish is light but still hearty enough to be the main course.

SERVES4

Stir-Fried Tofu and Bok Choy in Ginger Sauce

WHY THIS RECIPE WORKS

Separating the bok choy's stems and leaves for cooking results in wilted leaves and crisp-tender stems, which pair perfectly with the lightly cooked carrots and crispy, browned tofu. Low-sodium soy sauce, dry sherry, toasted sesame oil, and...

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