Stir Fried Asian Marinated Tofu with Boy Choy, Bell Pepper & Snow Peas

Directions

For the tofu and marinade:

Set a clean kitchen towel on a large plate.

Place tofu on the towel.

Place another clean towel over the tofu, fold the papper towel to cover the tofu.

Put a flat, heavy weight on top for 30 minutes to 1 hour.

Add garlic, ginger, soy sauce, mirin, chili garlic sauce and sesame oil in a small bowl, and stir until well mixed.

Cut the tofu into about 1-inch cubes.

Add the tofu and the marinade into a large bowl, and toss until tofu is evenly coated.

Cover and allow to marinate in the refrigerator for at least 30 minutes or over night.

For the sauce:

Add stock, soy sauce, mirin, chili garlic sauce, cornstarch and sesame oil in a small bowl, and whisk until well blended. Set aside.

For stir-frying tofu and vegetables:

Sprinkle 2 tablespoons of sesame seeds over the tofu in the large bowl, and toss until evenly distributed.

Heat 1 teaspoon oil in a large nonstick skillet over medium-low heat.

Stir in the tofu and cook, turning often, until golden, brown and crusty, 10 to 15 minutes.

Transfer onto a plate and set aside.

Heat another 2 teaspoons oil in a wok or large nonstick skillet over medium-high heat.

Stir in garlic, ginger and small amount of scallions, cook, stirring, until fragrant, about 30 seconds.

Stir in bell pepper and snow peas, and cook for about 4 minutes minutes.

Stir in the bok choy and leftover scallions, and cook for another 2 to 3 minutes, until the vegetables are tender-crisp.

Make a well in the vegetable, whisk the prepared sauce again and pour into the well.

Bring the sauce to a boil, stirring, for about 2 minutes, until thickened.

Add the tofu back into the pan, and stir until the vegetables and tofu are well coated.

Remove from heat, place onto a large serving plate, sprinkle the remaining sesame seeds on top and serve warm with cooked rice or quinoa.