Ingredients
2 box Trader Joe’s Miso Ginger broth
2 cube “not chikn” or “not beef “bouliion
3 dashes Garlic powder
3 dashes Togarashi
1-2 tablespoon Butter
1 dash Tamari
2 heads Bok Choy, chopped
3 cloves Garlic
1 dash Chili Flakes
1 tablespoon Sesame Oil
1/4 cup Vegetable oil
1 package Tofu, firm
6-8 pieces Eggs, soft or hard boiled
3 tablespoons Sesame seeds, toasted
1 bunch Scallions
Preparation
Slice tofu into 5 pieces and wrap in paper towels/towels under a cutting board with weight to remove excess moisture
Add sesame oil to pan on med/high heat and when hot add chili flakes and garlic, sauté 1 minute then add bok choy and sauté until soft, mix in toasted sesame seeds
Heat vegetable oil to med/high heat. Slice tofu into smaller triangles. When oil is hot add tofu and fry until crispy. When done place on paper towel to drain excess oil
Cook eggs with 1 cup of water in the Instapot on high pressure for 5 minutes then quick release (let sit for 1-2 minutes after 5 min is up for harder cooked eggs)
In sauce pan on med/high heat add broth, boullion, garlic powder, togarashi, tamari, butter and warm to taste and until boullion is melted
Divvy broth to liking and add eggs, tofu, and bok choy to liking and top with scallions and additional sesame seeds, if desired
