📖 Instructions

1. Begin by pressing the tofu: Wrap the tofu block in several layers of paper towels. Place a heavy object on top (like a cast-iron skillet or a stack of books) and let it press for at least 20 minutes to remove excess water. The drier the tofu, the better it will brown.
2. Prepare the tofu: After pressing, cut the tofu into bite-sized cubes, about 1-inch in size. Place the tofu cubes in a mixing bowl.
3. Marinate the tofu: In a small bowl, whisk together 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and a pinch of black pepper. Pour the marinade over the tofu cubes and gently toss to coat evenly. Let it sit for at least 15 minutes, or up to 30 minutes, to absorb the flavors. While the tofu marinates, prepare the other ingredients.
4. Prepare the bok choy: Rinse the bok choy thoroughly under cold water to remove any dirt or grit. Separate the leaves from the stalks. Chop the stalks into 1/2-inch thick pieces and roughly chop the leaves. Keep the stalks and leaves separate, as the stalks will need to cook longer.
5. Prepare the aromatics: Peel and mince 2 cloves of garlic. Peel and grate about 1 tablespoon of fresh ginger. Slice 2-3 scallions, separating the white and green parts. The white parts will be cooked with the garlic and ginger, while the green parts will be used as a garnish.
6. Make the stir-fry sauce: In a small bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey or maple syrup (for sweetness), 1 teaspoon of cornstarch (to thicken the sauce), and 2 tablespoons of water. Set the sauce aside.
7. Cook the tofu: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Once the oil is hot, carefully add the marinated tofu cubes in a single layer, being careful not to overcrowd the pan. Cook for 6-8 minutes, flipping occasionally, until the tofu is golden brown and crispy on all sides. Remove the tofu from the pan and set aside.
8. Sauté the aromatics: Add another tablespoon of vegetable oil to the wok or skillet. Add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
9. Add the bok choy stalks: Add the chopped bok choy stalks to the wok and stir-fry for 2-3 minutes, until they start to soften slightly.
10. Add the bok choy leaves: Add the chopped bok choy leaves to the wok and stir-fry for another 1-2 minutes, until they wilt and turn bright green.
11. Combine everything: Pour the stir-fry sauce over the vegetables and bring to a simmer, stirring constantly until the sauce thickens, about 1 minute. Return the cooked tofu to the wok and toss to combine with the vegetables and sauce.
12. Serve: Serve the tofu and bok choy stir-fry hot, garnished with the green parts of the scallions and a sprinkle of sesame seeds (optional). It pairs well with cooked rice, quinoa, or noodles.