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.