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1 clove minced Garlic
1 cup thinly sliced Scallions
1 head Bok Choy
1 package Tofu
1/3 cup finely minced Ginger
2/4 tsp Rice Vinegar
3 tsp Soy Sauce
4 Tbsp Grapeseed--or other neutral--Oil
Sea Salt
Slice the bok choy into ½ inch ribbons.
Thoroughly pat the tofu dry and and cut into large cubes.
Mix together the scallions, ginger, 2 tablespoons oil, 1 teaspoon soy sauce, vinegar, and ¼ teaspoon salt in a bowl. Add more salt, if needed. Let it sit for at least 15 minutes to let the flavors come together.
In a large sauté pan over high flame, heat the remaining oil until hot. Add the tofu and cook until browned on all sides, about 10 minutes.
Carefully transfer tofu to a plate. Add the bok choy and garlic to the pan. Cook, tossing occasionally, until cabbage is wilted and browned in some spots, about 5 minutes. Stir in 2 teaspoons soy sauce and cook until evaporated.
Divide bok choy between two plates and top with tofu and ginger scallion sauce.
