Glazed Tofu with Bok Choy
1 16-ounce package extra firm tofu
1 head bok choy
1/4 cup Asian sweet chili sauce
2 tablespoons soy sauce (low sodium)
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon cornstarch more for dredging
4 tablespoons canola oil
1/2 medium bunch broccoli florettes only
 Slice tofu into 1 inch planks. Place on a paper towel lined plate to drain well. Cut bok choy in half lengthwise. Heat half of the oil in a large non stick skillet over medium-high heat. Cook bok choy and broccoli until wilted and just tender crisp. Remove from skillet and set aside.
 In a small bowl, combine chili sauce, soy sauce, garlic, ginger and cornstarch. Heat remaining oil in skillet, lightly dredge tofu in extra cornstarch. Cook until lightly browned and crispy, about 3 minutes per side.
 Remove any remaining oil from skillet. Add sauce and bok choy to tofu in skillet, stir until coated and thickened.
2 tablespoons fresh ginger peeled and grated
1 teaspoon sugar
1 teaspoon coarse salt
1 cup jasmine rice
 Cook rice according to package instructions, adding the ginger, sugar and salt with the water.
 Remove from heat. Fluff rice with a fork before serving.