Sauce: 4 tbsp soy sauce 4 tbsp honey 1 tsp grated ginger 2 cloves garlic, peeled and grated 2 tsp sesame oil 2 tsp water 2 tsp corn starch 1 tsp ground Sichuan peppercorns (also spelled szechuan) FOR THE STIR FRY 14 ounces firm tofu 2 teaspoons low-sodium soy sauce 2 teaspoons rice vinegar 2 teaspoons sesame oil 4 tablespoons corn starch 2 teaspoons canola oil Veggie Box Bok Choi

Bring three cups of water to a boil. Whisk together all of the sauce ingredients and set aside. Drain the tofu. Place the tofu in a colander and pour the boiling water over the top. Pat dry with paper towels, and then press between two layers of paper towel on the top and bottom, with something heavy on top for at least 10 minutes. If it's too damp, you may want to replace the paper towel partway through. Then cube the tofu and transfer to a plastic zipper-close bag. Add the soy sauce, rice vinegar, and sesame oil. Seal the bag and give it a good shake. Re-open and add one tablespoon of corn starch. Re-seal and shake to coat. Repeat with remaining cornstarch, one tablespoon at a time, until the tofu is well-coated. Heat the canola oil in a large skillet or wok set over medium heat. Add the tofu, working in batches if necessary, and cook for one minute per side (6 minutes total) until golden brown. Transfer to a paper-towel lined plate to drain. When finished frying the tofu, add the bok choi to the pan and cook for 2 to 3 minutes; until browned and wilted. Give the sauce a good stir and add it to the pan along with the tofu. Toss well and cook for 1 to 2 minutes, until thick. Serve hot.