Crispy Glazed Tofu with Bok Choy
Ingredients
- 1 14-ounce package extra-firm water-packed tofu, drained
- ¼ cup plum sauce
- 3 tablespoons ketchup
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon Shao Hsing rice wine (see Tips)
- 2 teaspoons canola oil plus 1 tablespoon, divided
- 3 scallions, trimmed and cut into 2-inch lengths
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- 4 baby bok choy, quartered lengthwise
- ¼ cup water
- 1 teaspoon toasted sesame seeds (see Tips)
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