Stir-Fried Tofu and Bok Choy in Ginger Sauce

I deference to my musings over becoming a vegetarian I thought this Friday's recipe ought to be something vegetarian.

This recipe was published in the Cooks Illustrated cookbook The Best Light Recipe.
INGREDIENTS

Ginger Sauce
6 tablespoon low-sodium vegetable broth
2 tablespoons dry sherry
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
1 tablespoon grated fresh ginger

Combine all the ingredients in a bowl and set aside.

Stir-Fry
14 ounces extra-firm tofu (or firm) see notes below about pressing.
2 teaspoons low-sodium soy sauce
2 teaspoons dry sherry
3 medium garlic cloves , minced (about 1 tablespoon)
1 tablespoon grated fresh ginger
3 scallions , white parts minced and green parts cut into 1/4-inch lengths
5 teaspoons peanut oil or vegetable oil
1 pound bok choy (1 small head), stems and leaves separated, stems trimmed and cut crosswise 1 inch thick, leaves torn in large pieces
2 carrots , peeled and cut into 2-inch matchsticks

Doing the Stir-Fry
Place the tofu in a pie plate and set a heavy plate on top of it. Weight the plate with 2 heavy cans (such as 28-ounce cans of tomatoes) and let drain for 15 to 25 minutes.
Cut the drained tofu into 1/2-inch cubes and then toss the tofu with the soy sauce and sherry in a medium bowl.
In a separate, small bowl, combine the garlic, ginger, scallion whites, and 2 teaspoons of the oil.
Heat 1 more teaspoon oil in a 12-inch nonstick skillet over high heat until just smoking. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 6 minutes.
Transfer the tofu to a clean bowl.
Add 1 more teaspoon oil to the pan and return to high heat until shimmering. Add the bok choy stems and cook until crisp-tender, about 3 minutes. Transfer the stems to a clean bowl.
Add the remaining teaspoon oil and the carrots to the pan and cook until crisp tender, about 2 minutes. Return the bok choy stems and the leaves to the pan, and toss until the leaves begin to wilt, about 30 seconds.
Clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula, until fragrant, about 45 seconds. Stir the garlic mixture into the vegetables. Add the scallion greens and tofu and toss to combine. Whisk the ginger sauce to recombine, then add it to the pan and bring to a simmer. Remove the pan from the heat and toss until all the ingredients are well coated with sauce and sizzling hot. Serve immediately.


Notes: One pound of baby bok choy may be used in place of regular bok choy if available; simply quarter it lengthwise.
Pressing the tofu expels moisture, which helps the tofu to achieve a golden brown exterior. It is important to use firm or extra-firm tofu in this recipe.

Per serving: Cal 240; Fat 14 g; Sat fat 2 g; Chol 0 mg; Carb 16 g; Protein 15 g; Fiber 4 g; Sodium 1070 mg