← Replies in Easy Crispy Japanese Tofu Steak Recipe

Trust the process. My first time making bok choy and I was skeptical that the veggie only needed 2-3 minutes in the boiling water before being ready to eat, but!!! I think it came out perfectly. I'm confused there's like nothing on this how does it taste this good? My only note is don't pour all of the sauce onto the tofu in the skillet! Also, basically turn of the stove and remove pan from the hot eye when you add a lil tiny bit of the sauce. Like maybe half of the sauce. The sauce burned a bit for me is all.