Soy And Balsamic Sauce Tofu With Bok Choy

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Take the block of Tofu out of the container,being careful not to crumble.Divide the block in half length wise,then cut the two pieces in half. Now you have four portions that you cut into six 1/4 inch slices each. set aside.

In a large skillet add 1/8 cup EV Olive oil,1 teaspoon each garlic,ginger,onion,salt, on medium heat for one minute before adding the Bok Choy leaves. Stir to coat the Bok Choy reduce heat to low, cover and let simmer for 5-6 minutes. Remove from heat,set aside for plating.

Heat up a wok and add 1/8 cup EV Olive Oil,1 teaspoons garlic,1 teaspoons onions,1 teaspoons ginger,1 teaspoon Thai basil,1/8 cup soy sauce,let cook for a min on medium heat to flavor the oil.

Place the Tofu slices into the wok,letting them fall away from you so the oil splashes away from you. Saute for about 2-3 minutes on each side until light brown.

Remove to plates arranging like fanned out poker chips. Place the Bok Choy on the plate next to the Tofu. Set aside to be sauced.

Now to the sauce. Place the wok back on the burner on medium heat adding 1/4 cup water to deglaze. Add 1/4 cup balsamic vinegar,1/8 cup soy sauce,1 teaspoon each,garlic,onion,ginger,Thai basil,ground black pepper,sugar,then turn heat to high and bring to a boil. Stir in the corn starch water mixture,reduce heat to low while stirring 2-3 minutes until thick. Pour over the Tofu and Bok Choy,garnish and serve. Enjoy!

Chef's Note & Story

Tofu is a delicate product,even in the extra firm version. If you show patience in cooking this ingredient, it will give you a nice appearance as well as surprising flavors. You feed your eyes,then your taste buds.