Baby bok choy is a type of Chinese cabbage that is rich in vitamins and minerals, while tofu is a versatile protein-rich food. This dish is quick and easy to make, and can be served with rice or noodles.
1 package (14 ounce size) firm tofu
2 1/2 tablespoons vegetable oil, divided
5 heads baby bok choy (3 to 3 1/2 ounces each)
2 cloves garlic, sliced thinly
1 tablespoon soy sauce
sesame seeds, optional
Drain any liquid from the tofu and cut the tofu into 1/2-inch cubes.
Heat 2 tablespoons of the oil in a wok over medium-high heat. Add the tofu and cook, stirring frequently, for 10 minutes or until the tofu is browned. Remove the tofu from the wok and set aside.
Slice the baby bok choy heads in quarters.
Add the remaining oil to the wok. Add the bok choy and garlic and cook for 30 seconds, stirring constantly. Reduce the heat to medium-low. Cover the wok and cook for 2 minutes. Stir well.
Return the tofu to the pan along with the soy sauce. Cook, stirring frequently, for 3 minutes or until the bok choy is tender.
Sprinkle with sesame seeds and serve immediately.
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