Glazed Tofu & Bok Choy

1 14-oz pkg firm tofu, cut into 1/2 inch thick slices
2 Tbsp canola oi
2 heads bok choy, cleaned and cut into pieces
3 garlic cloves, minced
1 14-oz can vegetable broth
1 1-inch piece fresh ginger, peeled and grated
1/4 cup soy sauce
4 tsp brown sugar
2 tsp toasted sesame oil

Drain the tofu on paper towels. Heat half the canola oil in a large skillet over medium-high heat. Add the bok choy and half the garlic, cook stirring until wilted, about 4 minutes. Add the broth, simmer until reduced by half.

Meanwhile, combine the rest of the garlic, ginger, soy sauce, brown sugar and sesame oi. Heat the remaining canola oil in another skillet on high heat. Add the tofu and brown, about 3 minutes per side. Add the soy mixture and coat the tofu with it. Simmer, uncovered, until the sauce is syrupy, about 4 minutes.

Divide the bok choy onto 4 plates and layer the glazed tofu on top.

Makes 4 servings.

Number of Servings: 4