Red-Cooked Tofu

I've been home sick with the stomach flu for the past two days and am at the point where I need to get some food in my stomach. For some reason, Asian food always sounds good to me when I'm sick - especially soups and soy sauce. I liked the tofu, but Larry was just lukewarm on it (he didn't like the carrots). It's easy to make. We both loved the bok choy, which was also very quick to make.

• Red-Cooked Tofu (Fine Cooking #97, February 2009, p. 89)
• Stir-Fried Baby Bok Choy with Garlic (Gourmet, November 2007)