Serve this last-minute stir-fry with rice or noodles. Quick and delicious!
1 pound firm tofu
2 tablespoons canola oil or peanut oil
1 red bell pepper, seeded and cut in thin strips
2 garlic cloves, minced
1 tablespoon minced fresh ginger
4 scallions, white and light green parts separated from the dark green, chopped
1 pound bok choy or baby broccoli, stems sliced, leaves or florets left whole
2 tablespoons soy sauce
1 teaspoon Asian chili paste, such as sambal oelek
Salt, preferably kosher salt, to taste
1/4 cup water
Drain the tofu, pat dry with paper towels, and cut into pieces, 1/2 inch thick and 1 inch long.
Heat 1 tablespoon of the oil over medium-high heat in a large, heavy nonstick skillet or wok, and stir-fry the tofu until lightly colored. Remove from the heat, and drain on paper towels.
Add the remaining oil to the pan, then add the red pepper. Stir fry for three minutes, and add the garlic, ginger and the light part of the scallions. Stir-fry for about 15 seconds, then add the bok choy or baby broccoli. Stir-fry for about one minute, until coated with oil and beginning to wilt, and add the water. Cook, stirring, until the water evaporates, about two to three minutes, and stir in the tofu, the soy sauce and chili paste. Stir-fry for a couple of minutes, until the ingredients are well seasoned. Remove from the heat, sprinkle on the green part of the scallions and serve.
Variation: Sprinkle the finished dish with a tablespoon of toasted sesame seeds.