Crispy tofu with bok choy and bean sprouts

Combine sauce ingredients in a small bowl and stir well. Reserve.

Cut the tofu into 8 slices. Gently but assertively press them dry with paper towels. Place in a large bowl. Add the cornstarch and toss gently to coat.

Heat a large non-stick frying pan over medium high. Add the oil, then add the tofu slices. Cook 2 to 3 min per side or until deeply golden. Reduce the heat as necessary so they don’t burn. Repeat with the rest of the tofu, adding more oil if the pan needs it. As tofu is done, transfer to a rack and keep warm.

Wipe out the pan with paper towel. Add remaining 1 tablespoon oil, then add garlic. Cook 15 seconds then add bok choy. Sprinkle with salt. Cover and cook 3 to 4 min or until just tender. Add bean sprouts and stir. Stir sauce and add all at once. Stir constantly until sauce is thickened. Serve over rice or noodles. Top with tofu.