Lemongrass Chili Glazed Tofu with Sautéed Bok Choy

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of jasmine rice thoroughly, then combine it with 1.5 cups of water in a saucepan, bring to a boil, reduce heat to low, cover, and cook for 15 minutes, then let it rest for 10 minutes.

2. 2

   In a small bowl, whisk together 4 tablespoons of light soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of toasted sesame oil, 1 tablespoon of light brown sugar, 2 tablespoons of finely minced lemongrass, 2-3 thinly sliced red bird's eye chilies, 3 cloves of minced garlic, and 1-inch of grated fresh ginger to create the glaze.

3. 3

   Heat 1 tablespoon of vegetable oil in a large wok or pan over medium-high heat, add 4 quartered small heads of bok choy, and stir-fry for 3-4 minutes until tender-crisp.

4. 4

   Remove the bok choy from the pan and set it aside, then add the remaining 1 tablespoon of vegetable oil to the same pan and pan-fry 1 block (14 ounces/400g) of cubed extra-firm tofu for 5-7 minutes until golden brown and crispy on all sides.

5. 5

   Pour the prepared glaze mixture over the crispy tofu, bring it to a simmer, and cook for 2 minutes, ensuring all tofu pieces are coated.

6. 6

   Stir in the cornstarch slurry, made from 1 tablespoon of cornstarch dissolved in 2 tablespoons of water, into the simmering glaze and tofu, cooking for another 1-2 minutes until the sauce has thickened.

7. 7

   Serve the Lemongrass Chili Glazed Tofu immediately over the fluffy jasmine rice, garnished with the sautéed bok choy on the side.