Sweet Soy Pan-Seared Tofu

Meanwhile, separate bok choy leaves, then rinse away any hidden dirt. Pat dry with paper towels. Cut bok choy into 1/2-inch pieces, keeping leaves and stems separate.Whisk together brown sugar, 1 tsp (2 tsp) cornstarch, soy sauce, half the garlic puree and 1/2 cup (1 cup) water in a small bowl. Set aside.Pat tofu dry with paper towels. Cut into 1/2-inch pieces. Season with salt and pepper.Add remaining cornstarch to a large zip-top bag. Add tofu, close bag and shake to coat tofu. Set aside. (NOTE: If you don't have a zip-top bag, add ingredients to a medium bowl.)

Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (1 1/2 tbsp) oil, then tofu. Cook, stirring often, until golden-brown and crispy, 4-5 min.**

Reduce heat to medium, then add brown sugar mixture to the pan with tofu. Cook, stirring occasionally, until tofu is coated in sauce, 1-2 min.Transfer tofu and sauce to a plate. Cover to keep warm.Carefully wipe the pan clean.

Once rice is finished cooking, fluff rice with a fork. Set aside. Return the same pan to medium-high (from step 3). Add 1 tbsp (2 tbsp) butter, then bok choy stems. Cook, stirring occasionally, until slightly softened, 1-2 min.Add rice, remaining garlic puree and bok choy leaves to the pan. Cook, stirring often, until combined and veggies are tender, 1-2 min.