Braised Tofu over Bok Choy

Instructions

1. Cut tofu into 1-inch slices and drain, weighted, with paper towels. Remove most of the water, changing towels when necessary. Cut into 1-inch pieces.
2. In one large shallow saucepan with large lips, bring 2 cups of stock to a simmer. Add bok choy and simmer, covered, until tender, about 10 minutes.
3. In another large saucepan, combine the scallion whites (reserving greens), carrots, remaining cup stock, soy sauce, ginger and sugar. Bring to a simmer over medium-high heat, stirring once or twice. Cover, reduce the heat to low, and simmer gently for 4 minutes.
4. In a small bowl, whisk the vinegar and cornstarch until smooth and then whisk the mixture into the stew. Simmer, stirring, one minute then add the tofu and red pepper. Cover, and continue to simmer gently until the tofu is heated through and has absorbed some of the other flavors, 10 minutes. Add more soy sauce and red pepper flakes to taste, sprinkle with the reserved scallion greens, cilantro and serve.