Spicy Stir-Fried Tofu With Bok Choy Or Baby Broccoli - cooking recipe

Ingredients

1 lb firm tofu, thoroughly patted dry, cut into pieces 1/2in thick and 1in long
2 tablespoons canola oil or 2 tablespoons peanut oil
1 red bell pepper, seeded and cut into thin strips
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
4 scallions, white and light green parts separated from the dark green, chopped
1 lb bok choy or 1 lb baby broccoli, chopped into stir-fry sized pieces
2 tablespoons soy sauce
1 teaspoon asian chili paste, such as sambal oelek
salt
1/4 cup water
1 tablespoon toasted sesame seeds (optional)

Preparation

Heat 1 tablespoon of the oil over medium-high heat in a large, heavy nonstick skillet or wok, and stir-fry the tofu until lightly colored. Remove from the heat, and drain on paper towels. (See description for flavoring ideas).
Add the remaining oil to the pan, then add the red pepper. Stir fry for three minutes, and add the garlic, ginger and the light part of the scallions. Stir-fry for about 15 seconds, then add the bok choy or baby broccoli.
Stir-fry for about one minute, until coated with oil and beginning to wilt, and add the water. Cook, stirring, until the water evaporates, about two to three minutes, and stir in the tofu, the soy sauce and chili paste. (I had a hard time evaporating the water and ended up pouring it out of the pan before adding the soy, chili paste, and tofu.).
Stir-fry for a couple of minutes, until the ingredients are well seasoned. Remove from the heat, sprinkle on the green part of the scallions (and maybe sesame seeds) and serve.