Ingredients
3 tablespoons soy sauce
2 tablespoons rice-wine vinegar
2 tablespoons peeled, finely chopped ginger
2 tablespoons sugar
2 teaspoons toasted sesame oil
1 pound baby bok choy, halved lengthwise
2 tablespoons vegetable oil
1 pound extra-firm tofu, sliced crosswise 1/4 inch thick
Coarse salt and freshly ground pepper
Coarsely chopped cilantro, for serving
Scallions thinly sliced, for serving
1 serrano pepper, thinly sliced crosswise, for serving
Steamed white rice, for serving
Preparation
Make the sauce: In a medium bowl, combine soy sauce, vinegar, ginger, sugar, and sesame oil. Stir until sugar dissolves; set aside.
Steam the bok choy; bring 2 inches of water to a boil in a large straight-sided skillet or stockpot. Arrange bok choy in a single layer in a steamer, and place over simmering water. Cover, and steam until hot and tender when pierced with the tip of a knife, 4 to 5 minutes.
Cook the tofu: Heat a large nonstick skillet or a wok over high heat. Add oil, and swirl just to coat bottom of pan. Pat tofu dry, and arrange in pan in a single layer. Cook for 2 minutes. Turn, season with salt and pepper, and cook for 2 minutes more.
Transfer tofu to a serving platter. Pour sauce over tofu, and top with cilantro, scallions, and serrano pepper. Serve with steamed bok choy and rice on the side.
