Quick and Easy Baby Bok Choy and Tofu Stir Fry

Until last night, I'd never prepared bok choy at home. I certainly don't know why; I love it. And this recipe is so fast and easy. And healthy! It's the perfect amount for two adults with a decent appetite (read: should serve four, but served two of us...)

Quick and Easy Baby Bok Choy and Tofu Stir Fry

1 lb to 1 1/2 lbs fresh baby bok choy
2 tbsp vegetable oil
1 tsp minced garlic
2 tsp grated ginger (it's easier to grate when the root is frozen!)
1 tbsp sugar
1 tbsp soy sauce
3 tbsp water
1 package Trader Joe's baked tofu (savory flavor), cubed
1 package lo mein noodles
2 tbsp toasted sesame oil plus more to taste
salt to taste
sesame seeds for garnish (optional)

First, prepare the bok choy by cutting off the end (but not too much) and pulling apart the leaves. Wash and set aside.

Cook the lo mein noodles according to directions, drain and place into a medium bowl. Toss with sesame oil.

Next, put the vegetable oil, garlic, ginger, sugar and soy sauce in a large frying pan (or wok) and heat on medium high until you can smell the essence of garlic and ginger and it begins to sizzle. Add the bok choy and toss to coat completely in the oil (salad tongs make this easier). Then add the water and cover to steam for about a minute. Turn off the heat and let some of the water burn off. Remove the bok choy to a plate and add the cubed tofu to the pan and cook on medium heat until heated through (add a little more oil if necessary).

Place stir fried bok choy and heated tofu over a plate of noodles and toss with more sesame oil and salt (if necessary). Sprinkle with sesame seeds.

You don't, of course, have to use pre-baked tofu, but it's a lot quicker when you don't have to remember to drain your tofu and marinate and cook it. Dinner was ready to eat in about 20 minutes (including all the washing). And the nice, flavorful ginger garlic sauce was a hit with Mr. Eats. Though he did add sriracha to it.