Miso Tofu Bok Choy

Serves 2 big bowls. From Vegetarian Times December, 2012.

1 14-oz firm tofu

2 T Red Miso Paste

5 t packed grated fresh ginger (pretty good sized root)

2 T Rice Vinegar

4 Cloves garlic, divided

1 T + 1 t Toasted Peanut or Sesame Oil

1/2 t cornstarch

1 Head of Bok Choy (2 lb) shredded, rinsed well, dried well

1 T Black Sesame seeds for garnish

1. Drain the tofu, cut into 1/2 inch dice

2. Puree miso, ginger, rice vinegar, and 2 tsp of garlic in mini food processor until smooth

3. Heat wok over high heat until drops of water sizzle and evaporate. Add 1 T oil and the tofu; stir-fry 5 min or until golden. Sprinkle with cornstarch and stir-fry 3 more minutes or until tofu loses its sheen and darkens, transfer to plate.

4. Add remaining 1 t of oil and remaining 2 tsp of garlic to wok and stir-fry 30 seconds. Add bok choy stir-fry 2 min or until bok choy is wilted but still crisp-tender. Return tofu to wok add 3/4 of the miso paste mix and cook 1 minute.

5. Plate and garnish with sesame seeds. Serve remaining miso on the side.