Fried Tofu with Bok Choy

This dish can be adjusted for mild to spicey tastebuds and tastes great no matter how you season it!

• 1 package extra firm tofu
• 1 bunch bok choy - Chinese celery
• 1 egg
• splash water
• 1/2 - 1 cup sorghum flour
• 1/2 cup olive oil
• 1/2 cup white wine or water
• 1/2 dozen fresh garlic cloves
• 1 fresh jalapeno

1. slice the tofu into approx. 2" x 1" x 1/2" squares
2. beat egg with splash of cold water
3. soak tofu pieces in egg wash
4. coat in sorghum flour
5. get skillet very hot, add all but 1 TB of olive oil
6. slice garlic and fry in oil till tender, remove to side
7. fry floured tofu in hot oil until brown, turn and remove when done
8. wash and slice bok choy, add to hot skillet with wine or water
9. cover tightly and reduce heat to simmer
10. after bok choy is parcooked remove cover and simmer until juices reduce
11. put cooked bok choy in serving platter with fried tofu and garlic on top
12. rinse skillet, turn heat up high and cook off the water droplets
13. slice jalapeno, add TB of oil and fry quick till browned
14. serve jalapeno on the side - frying this way removes most of the heat
15. wash hands thoroughly after handling raw jalapeno

I made this for my family and in-laws. Tofu is a fat free rich source of calcium. It was a big hit.

Contributed by Marty Landman.