Ingredients
- 2Tbsp peanut oil or vegetable oil,
- 250g firm tofu, cut into cubes
- 20g fresh ginger, sliced thinly
- 4 cloves garlic, sliced thinly
- 1 bunch bok choy, washed and stems separated
- 1 handful fresh coriander, roughly chopped
- 1 Tbsp Shaoxing wine (Chinese rice wine) or dry Sherry
- ½ tsp salt
- ½ tsp sugar
- ¼ tsp ground white pepper
- 2 teaspoons Asian sesame oil
TOFU WITH BOK CHOY AND CORIANDER
Method
- Heat a flat-bottomed wok or heavy fry pan over high heat until a drop of water added to wok evaporates on contact
- Add 1 tablespoon peanut oil and swirl, then add tofu and stir-fry until tofu just begins to brown, about 1 minute
- Transfer tofu to plate
- Add remaining 1 tablespoon peanut oil to same wok (do not clean)
- Add garlic, ginger and bok choy stir-fry until so that the bok choy are crisp-tender, about 3 minutes
- Return tofu to wok; add rice wine, salt, sugar, and white pepper
- Stir-fry to blend, about 1 minute
- Remove pan from heat; stir in sesame oil and coriander and serve
Comments
Serves 2
Thanks to JIA HE ASIAN FOOD for providing the tofu, and to JANEFIELD HYDROPONICS for the coriander and bok choy used in the demonstration
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