Maple Glazed Tofu with Garlic Bok Choy

I am a huge fan of both tofu and bok choy, so it was no surprise when I saw this recipe I couldn't wait to give it a try.

Ingredients

6 baby bok choy (I just use a whole package of Trader Joe's bok choy)

1 12 oz package extra firm tofu

4 cloves garlic

1/8 teaspoon crushed red pepper

2 tablespoons pure maple sugar

1 tablespoon rice vinegar

3 tablespoons soy sauce

salt, to taste

Drain and pat dry the tofu. Coat the bottom of a large skillet with oil. Add the tofu and cook for about 5 minutes, stirring frequently. 

Trim the ends of the bok choy and separate into leaves.

Peel and mince the garlic. In a small bowl, whisk together half of the garlic (the rest is for the bok choy), soy sauce, maple syrup and rice vinegar.

Add the sauce to the tofu. Cook until the sauce thickens and coats tofu, about 2-3 minutes, stirring frequently.

Transfer the tofu and sauce to a bowl or plate and return skillet to the stove. Add more oil, the remaining garlic and pepper and cook for about 15-30 seconds.

Add bok choy and soy sauce. Cook until the greens are wilted and the stalks are tender, 2-3 minutes, tossing occasionally.

Serve the tofy and bok choy in a bowl, over rice.

Enjoy!