Thai Tofu With Bok Choy

Ingredients: 1 large head bok choy, chopped,2 teaspoons brown sugar,1 c. julienned carrots,2 teaspoons hot chili paste (depending on how spicy you prefer your dish- start with 1 tsp and taste test it),1 teaspoon corn starch dissolved in 1 tablespoon cold water,1 12 ounce block extra firm tofu, drained and pressed to remove water,1 T. fish sauce,3 tablespoons oyster sauce,2 tablespoons Sesame oil,2 tablespoons soy sauce
Instructions:

1. Cut the tofu into 1″ cubes.
2. Whisk together sauce ingredients (soy sauce, oyster sauce, fish sauce, brown sugar, and chili paste). Set aside.
3. Heat 2 tsp sesame oil over medium-high heat in a large wok or pan. When the pan is hot, add the tofu and let cook for 2 minutes on one side, undisturbed, until they develop a crisp crust. Flip and cook 2 minutes more.
4. Remove the tofu to a plate. Return pan to the heat.
5. Add remaining 1 tsp sesame oil to the pan along with the carrots.
6. Saute for 3 minutes, until the carrots begin to soften.
7. Add the bok choy and saute for 2 minutes, until it begins to soften and wilt.Stir in the sauce.Return the tofu to the pan and stir in the corn starch mixture. Allow the sauce to come to a boil for it to thicken. Stir.
8. Serve with rice.

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