Thai Tofu With Bok Choy

Ingredients

• 1 large head bok choy, chopped
• 2 teaspoons brown sugar
• 1 c. julienned carrots
• 2 teaspoons hot chili paste (depending on how spicy you prefer your dish- start with 1 tsp and taste test it)
• 1 teaspoon corn starch dissolved in 1 tablespoon cold water
• 1 12 ounce block extra firm tofu, drained and pressed to remove water
• 1 T. fish sauce
• 3 tablespoons oyster sauce
• 2 tablespoons Sesame oil
• 2 tablespoons soy sauce

Instructions

1. Cut the tofu into 1" cubes.
2. Whisk together sauce ingredients (soy sauce, oyster sauce, fish sauce, brown sugar, and chili paste). Set aside.
3. Heat 2 tsp sesame oil over medium-high heat in a large wok or pan. When the pan is hot, add the tofu and let cook for 2 minutes on one side, undisturbed, until they develop a crisp crust. Flip and cook 2 minutes more.
4. Remove the tofu to a plate. Return pan to the heat.
5. Add remaining 1 tsp sesame oil to the pan along with the carrots.
6. Saute for 3 minutes, until the carrots begin to soften.
7. Add the bok choy and saute for 2 minutes, until it begins to soften and wilt.Stir in the sauce.Return the tofu to the pan and stir in the corn starch mixture. Allow the sauce to come to a boil for it to thicken. Stir.
8. Serve with rice.