Thai Tofu With Bok Choy Recipe

Heat 2 teaspoons of sesame oil in a large wok or pan over medium-high heat until it's shimmering. Add the tofu cubes in a single layer, ensuring they're not crowded.

Let them cook undisturbed for 2 minutes on one side, until they develop a crisp, golden crust. Flip the tofu and cook for another 2 minutes on the other side.

Add the bok choy to the pan and sauté for 2 minutes, until it begins to soften and wilt. Pour in the prepared sauce and stir to coat the vegetables.

Return the seared tofu to the pan and gently stir in the corn starch mixture. Bring the sauce to a boil, stirring constantly, and let it simmer until it visibly thickens.