Lemon Ginger Bok Choy with Tofu

Ingredients

• 1 cup baby bok choy, chopped
• 1/2 cup firm tofu, cubed
• 1 tablespoon olive oil
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• 1 tablespoon soy sauce
• 1/4 teaspoon sesame oil
• Salt and pepper to taste
• 1 teaspoon cornstarch (optional, for glaze)
• 2 tablespoons water (if using cornstarch)

Instructions

1. In a small bowl, mix lemon juice, soy sauce, sesame oil, and cornstarch with water; set aside.
2. Heat 1 tablespoon oil in a skillet over medium heat; add tofu, bake 2–3 minutes until lightly golden, flip and cook 1–2 minutes more; remove and set aside.
3. In the same skillet, add ginger and garlic; sauté 30 seconds until fragrant, then add bok choy; cook 2–3 minutes until bright green and slightly wilted.
4. Return tofu to the pan, pour in lemon glaze, and toss to combine; cook 1–2 minutes until glossy and heated through. Finish with salt, pepper, and lemon zest.
5. Serve hot; the bok choy should be crisp-tender with a zippy lemon-ginger shine.