This is simple, quick, and delicious! Serve with noodles or rice. 1-2 tablespoons olive oil
1 small to medium size leek, cut in half lengthwise, cleaned well, and sliced
1 tablespoons peeled and fresh grated ginger
2 cloves garlic, minced
1 small bunch baby bok choy (1/2 lb), trimmed and chopped
1/4 - 1/2 lb firm tofu, cut into 1-inch cubes
2 tablespoons soy sauce
1/2 teaspoon toasted sesame oil
Heat oil in a large skillet. Add the leek, ginger. and garlic. Cook about5 minutes on medium-low heat, until the leek is soft. Add the baby bok choy and cook about 5 minutes until the white parts of the stems are just tender. Add the tofu and soy sauce and cook about 5 minutes longer, or until the tofu is heated through. Add the sesame oil and serve.
adapted from Local Bounty by Devra Gartenstein 2008.