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Stir-Fried Bok Choy and Mizuna with Tofu

4
Servings

Ingredients

  • 3 1/2 tablespoons soy sauce, divided
  • 4 teaspoons Asian sesame oil, divided
  • 3 1/2 teaspoons unseasoned rice vinegar, divided
  • 1 14- to 16-ounce container extra-firm tofu, drained
  • 2 tablespoons peanut oil
  • 4 green onions, chopped
  • 1 tablespoon finely chopped peeled fresh ginger
  • 2 garlic cloves, finely chopped
  • 4 baby bok choy, leaves separated
  • 12 cup loosely packed mizuna (about 8 ounces)