Tina Rupp
Hands-On Time
20 Mins
Total Time
40 Mins
Serves 4

How to Make It

Step 1

Heat half the canola oil in a large skillet over medium-high heat. Add the bok choy and sliced garlic. Cook, stirring, until wilted, about 4 minutes.

Step 2

Add 1 ½ cups broth and simmer until reduced by half. Meanwhile, combine the minced garlic, ginger, fish and soy sauces, brown sugar, and sesame oil.

Step 3

Heat the remaining canola oil in another skillet over high heat. Add the tofu and brown, about 3 minutes per side.

Step 4

Add the soy mixture and coat the tofu with it. Simmer, uncovered, until the sauce is syrupy, about 4 minutes.

Step 5

Stir the cornstarch into the reserved broth and add to the bok choy. Stir gently until thickened, about 2 minutes.

Step 6

Divide the bok choy among 4 plates. Layer the glazed tofu on top.

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