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1
For the tofu and marinade:
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2
Set a clean kitchen towel on a large plate.
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3
Place tofu on the towel.
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4
Place another clean towel over the tofu, fold the papper towel to cover the tofu.
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5
Put a flat, heavy weight on top for 30 minutes to 1 hour.
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6
Add garlic, ginger, soy sauce, mirin, chili garlic sauce and sesame oil in a small bowl, and stir until well mixed.
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7
Cut the tofu into about 1-inch cubes.
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8
Add the tofu and the marinade into a large bowl, and toss until tofu is evenly coated.
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9
Cover and allow to marinate in the refrigerator for at least 30 minutes or over night.
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10
For the sauce:
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11
Add stock, soy sauce, mirin, chili garlic sauce, cornstarch and sesame oil in a small bowl, and whisk until well blended.
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12
Set aside.
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13
For stir-frying tofu and vegetables:
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14
Sprinkle 2 tablespoons of sesame seeds over the tofu in the large bowl, and toss until evenly distributed.
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15
Heat 1 teaspoon oil in a large nonstick skillet over medium-low heat.
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16
Stir in the tofu and cook, turning often, until golden, brown and crusty, 10 to 15 minutes.
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17
Transfer onto a plate and set aside.
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18
Heat another 2 teaspoons oil in a wok or large nonstick skillet over medium-high heat.
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19
Stir in garlic, ginger and small amount of scallions, cook, stirring, until fragrant, about 30 seconds.
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20
Stir in bell pepper and snow peas, and cook for about 4 minutes minutes.
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21
Stir in the bok choy and leftover scallions, and cook for another 2 to 3 minutes, until the vegetables are tender-crisp.
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22
Make a well in the vegetable, whisk the prepared sauce again and pour into the well.
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23
Bring the sauce to a boil, stirring, for about 2 minutes, until thickened.
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24
Add the tofu back into the pan, and stir until the vegetables and tofu are well coated.
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25
Remove from heat, place onto a large serving plate, sprinkle the remaining sesame seeds on top and serve warm with cooked rice or quinoa.
