Glazed Tofu with Bok Choy

1 (14 oz.) pkg. firm tofu, cut into 1/2-inch slices
2 tbsp. canola oil
2 heads bok choy, cleaned and cut into 1-inch pieces (about 6 c.)
3 garlic cloves (1 thinly sliced, 2 minced)
1 (14 oz.) can vegetable broth
1 (1-inch) pc. fresh ginger, peeled and grated
2 tsp. fish sauce or tamari
1/4 c. soy sauce
4 tsp. dark brown sugar
2 tsp. toasted sesame oil
2 tbsp. cornstarch

Drain tofu on paper towels. Heat 1 tbsp. canola oil in a large skillet over medium-high heat. Add bok choy and sliced garlic; cook, stirring, until wilted, about 4 minutes. Add 1-1/2 c. broth; simmer until reduced by half.

Meanwhile, combine minced garlic, ginger, fish and soy sauces, brown sugar, and sesame oil. Heat remaining canola oil in another skillet over high heat. Add tofu and brown, about 3 minutes per side. Add soy mixture and coat tofu with it. Simmer, uncovered, until sauce is syrupy, about 4 minutes.

Stir cornstarch into reserved broth; add to bok choy. Stir gently until thickened, about 2 minutes. Divide bok choy onto 4 plates and layer the glazed tofu on top. Makes 4 servings.