Preparation

• Drain and cut the tofu into 3/4-inch-thick slices. Cut each slice crosswise into 1/2-inchwide sticks (you should have fat, rectangular sticks). Put the tofu on paper towels and set aside. In a small bowl, mix the broth, jalapeño, sesame oil, and sugar.
• 将12英寸的煎锅用中高温设置，直到热约1分钟。加入1-1/2 TBS。菜籽油，一旦闪闪发光，就加入bok choy，切成一侧。撒上1/2茶匙。盐和煮，不接触，直到变成褐色，约2分钟。继续做饭，扔掉，直到Bok Choy茎开始变软和枯萎，大约2分钟。转移到板上。
• Add the remaining 1-1/2 Tbs. canola oil and the ginger to the skillet and cook, stirring, until golden, about 1 minute. Add the garlic and let it sizzle for 10 seconds. Add the tofu and shiitakes, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring occasionally, until the mushrooms brown and soften, about 3 minutes.
• 将Bok Choy放回锅中，加入肉汤混合物，煮熟，扔，直到酱汁均匀地覆盖蔬菜，而Bok Choy则嫩，大约2分钟。立即服务。

Serve withSteamed Jasmine Rice.