Step 1

Pat dry the block of tofu and slice in cubes of about 1-2 inches. Then, transfer to a large bowl and add a little salt. Then, sprinkle about half of the cornstarch over and use your hands to toss the cubes around. Add the other half of cornstarch and keep stirring until all cubes are well covered.

Step 2

Also clean and slice the bok choy (see blog post and video for tips). You will need to divide the white and green parts of the vegetable.

Step 3

Warm up a small amount of sesame oil in a large non-stick pan (or a wok) on medium-high heat.

Step 4

Add the tofu and cook for a few minutes on each side. You want each side to be roasted and golden brown, so flip them once in a while. This can take 10-15 minutes. Once done, transfer on a plate and set aside.

Step 5

While the tofu is roasting, whisk all the stir-fry sauce ingredients together in a medium bowl (soy sauce, rice vinegar, brown sugar, garlic, ginger, water, cornstarch and sesame oil). Set aside.

Step 6

Quickly wipe the pan and transfer back on the stove. Add a little more sesame oil and then add the onion. Cook for about 2 minutes on medium-high heat stirring often and then add the white parts from the bok choy. Stir often and cook until softened, but still crunchy, for about 3-4 minutes.

Step 7

Then, add the green parts of the bok choy to the pan and stir to help the leaves slightly wilt. Pour the sauce over, stir right away and keep cooking for about 2 minutes or until the sauce is thicker and the leaves nicely soft. Then, add the tofu back to the pan and stir well to warm up everything together.

Step 8

Serve warm with brown rice, quinoa or farro and sesame seeds. Can also be served over Asian style noodles such as soba, udon or vermicelli rice noodles.