The sauce in this dish makes it a one-of-a-kind tofu treat.


  • 2 16-ounce blocks tofu, cut into 2-inch squares
  • 3-4 tablespoons canola oil
  • 1 medium onion, diced
  • 6-8 cups bok choy, baby bok choy, or beet greens, chopped
  • 3 large green onions, cut into 2-inch pieces
  • 5 large cloves garlic, sliced into ¼-inch chunks
  • 1 cup chicken soup stock, or 1 cup water plus 1 teaspoon pareve chicken soup mix, prepared according to package directions
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons blackstrap molasses
  • 1 tablespoon cornstarch plus 1 tablespoon water, for thickening


Fry tofu in 2 batches in 2 tablespoons of oil, until golden brown. Remove from pan and drain on a paper towel. Add 1-2 tablespoons oil and fry onion, bok choy, green onions, and garlic. Stir-fry over a medium heat for 2 minutes. Combine vegetables and tofu in a bowl. Add chicken soup stock to frying pan. Bring to a boil. Stir in soy sauce and molasses. Mix together cornstarch and water and add to pan, stirring constantly until thickened. Return tofu and bok choy to frying pan and reheat.

Serve over rice.

Serves 8.