arrow_right Tofu, 14 oz
arrow_right Sweet chili sauce, 5 Tbls
arrow_right Rice vinegar, 3 Tbls
arrow_right Soy Sauce, 2 Tbls
arrow_right Ginger, small piece
arrow_right Garlic, 2 cloves
arrow_right Baby bok choy, 2 heads
arrow_right Broccoli florets, 2 cups
arrow_right Flour, 2 oz
arrow_right Cornstarch, 1/2 cup
arrow_right Oil, 2 1/2 Tbls
arrow_right Red Onion, 1 small
arrow_right Cashews or Peanuts, 2 Tbls
arrow_right Cilantro, 2 Tbls
arrow_right Sesame seeds, 2 Tbls
Quarter bok choy
Thinly slice red onion
Chop nuts and cilantro
Drain tofu on paper towels (cut in half length-wise if you can) between plates.
Cut tofu into cubes.
Combine Chili sauce, vingegar, soy sauce, ginger, and garlic in a bowl.
Fill a pot with an inch of water and a steamer basket.
Add bok choy and broccoli.
Cover and steam 5-7 min.
Combine flour and cornstarch in a bowl and dredge tofu through it.
Heat a large skillet over med-high with oil.
Add onion and cook about 4 min
Return tofu to pan and cook for a minute.
Divide broccoli mix and tofu among 4 plates.
Top with chili sauce mix, nuts, cilantro, and sesame seeds.