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Stir-Fried Bok Choy and Mizuna with Tofu
- 3 1/2 tablespoons soy sauce, divided
- 4 teaspoons Asian sesame oil, divided
- 3 1/2 teaspoons unseasoned rice vinegar, divided
- 1 14- to 16-ounce container extra-firm tofu, drained
- 2 tablespoons peanut oil
- 4 green onions, chopped
- 1 tablespoon finely chopped peeled fresh ginger
- 2 garlic cloves, finely chopped
- 4 baby bok choy, leaves separated
- 12 cups loosely packed mizuna (about 8 ounces)
- Ingredient info: Mizuna is sold at some supermarkets and at Asian markets
Directions:View on Epicurious
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