Bok Choy, Tofu and Shiitake Stir Fry

Ingredients

• 8 ounces tofu firm
• pat fry and cut into 1/2-inch cubes
• 2 tablespoons vegetable oil divided
• 2 cloves garlic minced
• 1/2 inch ginger peeled and chopped
• 1 each scallions
• spring or green onions sliced
• 4 each mushrooms
• shiitake fresh or re-dehydrated
• sliced
• 4 each bok choy well washed and separated
• 2 tablespoons soy sauce
• tamari
• 1/2 tablespoon rice vinegar
• 1 tablespoon shaoxing wine or sherry
• or dry white wine
• 1 teaspoon sesame oil
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 1 x red pepper flakes as needed
• optional

Instructions

1. In a large skillet or a wok, heat 1 tablespoon vegetable oil over medium-high heat until hot.
2. Add the tofu cubes, stirring occasionally, and cook until almost all sides are golden-brown, about 6 minutes.
3. Transfer the cooked tofu cubes onto a plate and set aside.
4. Add the remaining tablespoon oil into the skillet or wok.
5. Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 to 50 seconds until very fragrant.
6. Add the mushrooms, stirring often, and cook until part of the water is evaporated and browned, about 5 minutes,
7. Stir in the bok choy, and cook for another 2 minutes, or until the leaves are wilted and the stems are softened.
8. Meanwhile whisk together all the sauce ingredients in a small bowl until well mixed.
9. Pour the sauce over, cook and stir until well coated and heated through, 1 to 2 minutes.
10. Serve warm with cooked rice.