Tofu and Bok Choy Stir Fry

I am always looking for new vegetables to cook and came across a version of this recipe on epicurious.com. I had never cooked bok choy but knew I liked it so we tried it out tonight. It was really good but would probably double the sauce next time because it was very mild.

1 1/2 tbsp low-sodium soy sauce

1 tbsp sherry

1 tsp sesame oil

1 tsp cornstarch

2 tbsp canola oil

2 garlic cloves, minced

1 tbsp minced peeled fresh ginger

1/8 tsp dried crushed red pepper

1 large bok choy, thinly sliced

3 green onions, cut into 1 inch pieces

1 red pepper, sliced into thin strips

1 package of extra-firm tofu, drained, cut into small pieces

1 cup brown rice, cooked

Combine first 4 ingredients in small bowl; mix well. Heat oil in large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Cook for about 30 seconds then add bok choy and red pepper. Cook another 2 minutes. Mix in green onions and tofu and cook another 5 minutes until tofu is heated through. Pour soy mixture over vegetables and stir fry until liquid boils and thickens slightly, about 1 minute. Serve hot over brown rice.