Red-Braised "Shrimp" And Tofu With Bok Choy

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Washington Post


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1/2 cup low-sodium chicken or vegetable broth

3 tablespoons tamari or low-sodium soy sauce

2 tablespoons rice wine vinegar

1 1/2 tablespoons ketchup

1/4 to 1/2 teaspoon crushed red pepper flakes

2 to 3 tablespoons vegetable oil

1 medium shallot

1-inch piece ginger root, minced

1 medium clove garlic, minced

8 ounces firm tofu, drained and cut into 1/2-inch cubes

6 scallions (root ends trimmed), including tops, cut into 2-inch lengths

1 1/2 pounds bok choy, trimmed and coarsely chopped

9 ounces vegetarian shrimp, defrosted and cut in half horizontally (may substitute 12 ounces peeled and deveined rock shrimp)

1 tablespoon cornstarch

1/4 cup water

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