- 3 tablespoons soy sauce
- 2 tablespoons rice-wine vinegar
- 2 tablespoons peeled, finely chopped ginger
- 2 tablespoons sugar
- 2 teaspoons toasted sesame oil
- 1 pound baby bok choy, halved lengthwise
- 2 tablespoons vegetable oil
- 1 pound extra-firm tofu, sliced crosswise 1/4 inch thick
- Coarse salt and freshly ground pepper
- Coarsely chopped cilantro, for serving
- Scallions thinly sliced, for serving
- 1 serrano pepper, thinly sliced crosswise, for serving
- Steamed white rice, for serving
- Make the sauce: In a medium bowl, combine soy sauce, vinegar, ginger, sugar, and sesame oil. Stir until sugar dissolves; set aside.
- Steam the bok choy; bring 2 inches of water to a boil in a large straight-sided skillet or stockpot. Arrange bok choy in a single layer in a steamer, and place over simmering water. Cover, and steam until hot and tender when pierced with the tip of a knife, 4 to 5 minutes.
- Cook the tofu: Heat a large nonstick skillet or a wok over high heat. Add oil, and swirl just to coat bottom of pan. Pat tofu dry, and arrange in pan in a single layer. Cook for 2 minutes. Turn, season with salt and pepper, and cook for 2 minutes more.
- Transfer tofu to a serving platter. Pour sauce over tofu, and top with cilantro, scallions, and serrano pepper. Serve with steamed bok choy and rice on the side.
Because tofu is highly perishable, make sure to keep in the refrigerator, covered in water.