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Ingredients

• 1/2 pound  extra-firm tofu
• 1/3 cup  low-salt chicken broth
• 1-1/2 tablespoons  minced jarred jalapeno slices
• 2 teaspoons  Asian sesame oil
• 1 teaspoon  granulated sugar
• 3 tablespoons  canola oil
• 1/2 pound  baby bok choy (about 2), split in half lengthwise
• 1 teaspoon  kosher salt
• 1-1/2-inch  piece fresh ginger, peeled and thinly sliced (about 2 tablespoons)
• 2   cloves garlic, thinly sliced (about 1 tablespoon)
• 3-1/2 ounces  fresh shiitakes, stemmed

Description

Drain And Cut The Tofu Into 3/4-inch-thick Slices. Cut Each Slice Crosswise Into 1/2-inchwide Sticks (you Should Have Fat, Rectangular Sticks). Put The Tofu On Paper Towels And Set Aside. In A Small Bowl, Mix The Broth, Jalapeno, Sesame Oil, And Sugar.

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