Glazed Tofu & Bok Choy

1 14oz package of firm tofu, cut into 1/2-inch thick slices
2 Tbsp canola oil
2 heads bok choy, cleaned and cut into 1-inch pieces (about 6 cups)
3 garlic cloves (2 minced, 1 thinly sliced)
1 14oz can of vegetable broth (approx 2 cups)
1 tsp ginger powder
1/4 cup soy sauce
4 tsp brown sugar
2 tsp sesame oil
2 Tbsp cornstarch

Drain the tofu on paper towels. Heat half the caola oil in a large skillet over medium-high heat. Add the bok choy and sliced garlic, cook, stirring, til wilted, about 4 minutes. Add 1.5 cups of broth, simmer until reduced by half.

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

Stir the cornstarch into the reserved broth, add to the bok choy. Stir gently until thickened, about 2 minutes.

Serve while hot and yummy!

Serving Size: Makes 4 servings