Orange Sauce Tofu with Baby Bok Choy
1 firm tofu package in water (around 14 oz)
2 tbsp sherry
1 egg white
5 teaspoons cornstarch, divided
1/4 cup water
5 teaspoons orange juice
2 tsp. wheat free tamari (san-j)
1 1/2 tsp. brown sugar
1/4 tsp chili garlic paste (vietnamese)
1/4 tsp sesame oil

1 white portion of a green onion (cut into two pieces and halved) and/or 1 or two halved, peeled garlic cloves
2 tbsp. favorite oil (peanut is great)
2 tsp minced ginger
1 or 2 minced cloves of garlic
1 or two baby bok choy, halved or quartered
2 green onions, chopped, with white portion and green portion separated

Slice your tofu in two or three horizontal slabs and press in a towel up to thirty minutes. Cut into cubes OR cut each slab in half to make a tofu “Steak”. Combine your sherry, egg white. Last, add three teaspoons of cornstarch to the sherry and egg white mixture. Place your tofu in a dish with high sides and marinate it in the sherry, egg, cornstarch mixture for fifteen minutes or so.

Combine your sauce ingredients (water through sesame oil) and add two teaspoons of cornstarch to the sauce. (You may want to add a small amount of liquid to the cornstarch, whisk it, and then add it to the sauce).

Heat your oil in a wok and add the white portion from one green onion or garlic cloves to the oil and let them cook, seasoning the oil. When the garlic clove turns light brown (don’t let it burn), remove it from the oil. When the green onion wilts, remove it from the oil. Check your wok oil heat. Tendrils of white smoke coming from the wok are a sign that it is very hot, and is a good thing, as long as it doesn’t turn into clouds of black smoke or a small fire.

Ready? Ok! Make sure all your ingredients are close at hand and that you have cooking chopsticks or a wooden stick for stirring.

Throw in your minced ginger and garlic and, moving it around quickly, let it release its fragrance but BEFORE it burns, add your marinated tofu (without the marinade). Let it brown on each side, turning as needed, until golden brown. Then push it up the sides of your wok slightly, add and heat a tsp. more of oil if needed and throw in your baby bok choy, stir frying until bok choy loses the edge of its crunch but before it gets mushy. Halfway through this process, toss in your green onion white bits. When the bok choy looks good, toss in the green portion of your green onion (to taste) and then create a well in the middle of your wok. Stir your sauce one more time and then pour into the well space in your wok. Let the sauce begin to thicken and then fold through the dish so that all your ingredients are covered in yummy sauce. Remove from heat and serve with rice!