Soy-Braised Tofu with Bok Choy

cooking.nytimes.com

Joan Haiden

subheading: FOR THE TOFU:

1 (14-ounce) package extra-firm tofu, drained and patted dry

Neutral oil, such as grapeseed or vegetable

Salt and black pepper

1 tablespoon doubanjiang or chile oil

2 garlic cloves, peeled and finely chopped

1 (1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon)

4 scallions, trimmed, white and green parts separated and cut into 1-inch pieces

1 bell pepper (any color), stem and membrane removed, cut into 1-inch pieces

2 teaspoons Shaoxing wine (optional)

4 baby bok choy, trimmed and halved through the stem

Cooked rice or noodles, for serving

subheading: FOR THE SAUCE:

2 tablespoons soy sauce

1 tablespoon vegetarian stir-fry sauce or oyster sauce

1 teaspoon cornstarch

½ teaspoon granulated sugar

Directions at cooking.nytimes.com

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