3 tablespoon soy sauce
1 teaspoon rice vinegar
3 teaspoons honey
2 teaspoons sesame oil
1 inch ginger, peeled and minced
2 cloves garlic, minced
2 chives, minced
3/4 lb tofu
4 cups tatsoi
Add the soy sauce, rice vinegar, honey, lime juice, ginger, garlic, scallions if using, red pepper flakes to taste and sesame into a small bowl, and whisk until well combined.
Heat vegetable oil in a wok or a large nonstick skillet over medium high heat.
Add the tofu slices, cook until golden brown, about 5 minutes each side.
Reduce the heat to low, pour half of the sauce into the pan, and cook for about 30 seconds until tofu slices are coated with sauce and start to caramelize.
Place tofu on a plate and set aside.
Add the remaining vegetable oil, stir in tatsoi until wilted, about 2-3 minutes.
Pour in the remaining of the sauce. Reduce the heat to low, stirring, and cook just until sauce slightly thickens, about 1 minutes.
Remove from the heat. Season with more soy sauce, rice vinegar, sugar and red pepper flakes.
Sprinkle some toasted sesame seeds over, serve over white rice.
Recipe adapted from: https://unpeeledjournal.com/buttered-pan-roasted-radishes/