|4 heads||bok choy|
|2 tbsp||rice wine|
|2 tbsp||soy sauce|
|1 tbsp||raw sugar|
|3 tbsp||sesame oil|
|½ tsp||sea salt|
Pat tofu dry, then dice into bite-sized pieces. Peel and finely dice scallion and garlic. Cut chili into fine rings. Trim the ends off rinsed bok choy heads. Slice each lengthwise into strips.
For the sauce, mix rice wine, soy sauce, water, and sugar.
Toss diced tofu in starch. Heat sesame oil in a wok and add salt and pepper. Add tofu and sear for approx. 3 – 5 min., or until crispy. Remove from wok and drain on paper towel.
Add bok choy, scallion, garlic, and chili to the wok and sauté for approx. 2 – 3 min., then deglaze with sauce. Transfer crispy tofu back to the wok and serve immediately. Enjoy!