1 boxtofu, softcubed 250 gbok choy 1 tbspgingershredded 1 tspsalt 2.5 Lwater 0.5 tbspsesame oil

1. In a large pot, add tofu pieces, ginger shreds and 2.5 L water. Bring to a boiling
2. Add Bok Choy and drop sesame oil in. Continue cook for 1 minute. Season with salt.

Notes:
• Goes well with “Chinese Eggplants with Garlic Sauce” recipe
• Optional dipping sauce (see original link for details on how to make the dipping sauce)