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1
If you're eating this with rice, start the rice first.
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2
Place your wok on the stove and set it to low, so it gets warm throughout.
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3
Open the tofu, wrap in paper towel, and put a pot, bowl, or plate on top to compress it.
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4
Mix all the sauce ingredients, set to one side.
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5
Wash the bok choy, separate the leaves from the stalks.
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6
Slice the stalks into short match sticks, chop the leaves, place in separate bowls.
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7
Slice the green onions, add to the bok choy leaves.
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8
Peel the garlic, but leave whole.
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9
Slit the bird chilies lengthwise on one side.
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10
Dice the tofu as you see fit, I like 1 cm cubes.
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11
Set the heat under the wok to medium (I use 5), add the peanut and sesame oil, tilt the pan to coat the sides.
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12
Add the garlic cloves right away, stirring frequently until browned.
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13
Remove them and set to one side.
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14
Set the heat on the wok to just below the highest setting (9), add the tofu and toss to coat in oil.
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15
Stir fry until the tofu begins to turn golden.
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16
Reduce the heat to medium high (7), and add the peanuts and chilies.
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17
Stir fry until the peanuts begin to turn golden.
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18
As this happens, crush the garlic and place it on top of the bok choy stalks.
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19
Add the bok choy stalks and garlic, stir fry until the bok choy turns translucent.
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20
Add the green onions and bok choy leaves, stir fry until the leaves just begin to wilt.
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21
Give the sauce a good stir, and pour over top.
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22
Bring to a simmer, and let it go uncovered for a few minutes to thicken.
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23
Remove from heat, use tongs or chop sticks to remove the chilies and set to one side.
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24
Serve over rice or noodles, garnish with sesame seeds.
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25
Those who like a little extra heat can squeeze the chilies over their bowls, or add some sriracha pepper sauce.
