Linda’s Crispy Garlic Tofu with Bok Choy and Peanut

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain tofu and wrap in clean towel. Place a heavy cutting board on top of the tofu and set aside for 5 minutes.

Step 2

Cut the block of tofu in half, and then each half into 1/2-inch-thick slices. Season each slice of tofu with garlic powder and salt and pepper both sides.

Step 3

Put the cornstarch in a wide shallow bowl and add the slices of tofu in batches, turning them over a few times until they are evenly coated.

Step 4

Put half the oil into a large nonstick pan and place over a medium-high heat. Add the tofu and fry for 2-3 minutes on each side until deeply golden and crispy, using more oil as necessary.

Step 5

Do this in batches so you don’t overcrowd the pan. Remove each batch when it’s ready and keep it warm in a low oven.

Step 6

Add a little more oil to pan and turn the heat up to high. Once hot, add the bok choy and tablespoons of water and stir-fry for 2-3 minutes until vibrant green and tender.

Step 7

Remove from heat and toss with the sesame oil and soy sauce.

Step 8

Serve the crispy tofu and boy choy with peanuts and chili, if using, scattered over and some rice or noodles on the side. Add some sriracha and squeeze of lime juice, if you like.