Steamed Baby Bok Choy and Grilled Tofu

Wow, it's been way too long since I've posted! I actually have a number of new simple recipes I've made and just need to find the time to write them up. I decided to try this recipe after going to the Wing Lei and in Las Vegas and having some outstanding baby bok choy there.

Ingredients (makes enough for two)
-2 packages of baby bok choy (about 5-6 bunches)
-1 package tofu, pressed and drained (see this link for directions on prepping tofu)
-1 red or orange pepper, Julienned
-4 cloves of garlic, minced
-3 T soy sauce, divided
-2 T water
-2 T sesame oil, divided
-2 T canola oil

Steps

1. About an 30 minutes before you're going to start, press your tofu by wrapping the tofu quarters in a towel or paper towels and setting something heavy on top of it.
2. After 30 minutes, put your tofu slices in a shallow dish and pierce on both sides with a fork. Drizzle 1 T soy and 1 T sesame oil on top and brush slices to completely coat. Let marinate while you continue to prep.

3. Chop your garlic, bell pepper, and baby bok choy. To prep baby bok choy just trim off the ends.

4. Once your tofu is ready, put it on to a grill pan (like a George Foreman) for about 4-5 minutes.
5. In a large sauté pan with a lid, heat 2 T canola oil over medium-high heat until it starts to shimmer. Add garlic and pepper, and cook, stirring constantly, until fragrant, about 45 seconds.
6. Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce and water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.

7. Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
8. Serve with your grilled tofu and drizzle with sesame oil.