Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.
If you are looking for New York City Grocery Delivery please click here.
Slice the bok choy into ½ inch ribbons.
Thoroughly pat the tofu dry and and cut into large cubes.
Mix together the scallions, ginger, 2 tablespoons oil, 1 teaspoon soy sauce, vinegar, and ¼ teaspoon salt in a bowl. Add more salt, if needed. Let it sit for at least 15 minutes to let the flavors come together.
In a large sauté pan over high flame, heat the remaining oil until hot. Add the tofu and cook until browned on all sides, about 10 minutes.
Carefully transfer tofu to a plate. Add the bok choy and garlic to the pan. Cook, tossing occasionally, until cabbage is wilted and browned in some spots, about 5 minutes. Stir in 2 teaspoons soy sauce and cook until evaporated.
Divide bok choy between two plates and top with tofu and ginger scallion sauce.