1 lb (450 g) firm tofu
2 tsp vegetable oil, divided
4 stalks baby bok choy
2 small bell peppers, sliced
- Halve tofu block lengthwise; slice each half into 8 rectangles. Place in a shallow dish and add 2 tbsp Sesame Ginger Dressing. Let stand at room temperature for 10–20 minutes.
- Heat oil in a fry pan over medium-high heat. Cook tofu until golden, 1–2 minutes per side. Transfer to a bowl. Add Red Pepper Jelly to pan and stir until melted. Pour over tofu and gently stir to coat.
- Wipe out pan, then place back on burner over medium-high heat. Add remaining oil. When hot, add peppers and bok choy. Stir constantly, until tender-crisp, approximately 2 minutes. Pour in remaining Sesame Ginger Dressing and add glazed tofu. Stir to heat through.