Pepper tofu, broccoli and bok choy stir fry
350 g, cut into 1.5cm pieces
1 medium, cut into thin wedges
3 clove(s), thinly sliced
½ tsp, cracked
300 g, cut into florets
200 g, coarsely chopped
2 bunch(es), baby variety, quartered
2 tbs, or shoaxing wine
2 individual, thinly sliced, to serve
- Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry the tofu, in 2 batches, for 2-3 minutes or until golden. Transfer to a plate.
- Reheat the wok over high heat. Add the remaining oil and heat for 20 seconds. Stir-fry the onion for 2 minutes or until golden. Add the garlic and pepper and stir-fry for 30 seconds or until fragrant. Add the broccoli and beans and stir-fry for 2-3 minutes or until almost tender. Add the bok choy and stir-fry for 1 minute or until wilted.
- Return the tofu to the wok with the kecap manis and wine and stir-fry until heated through. Serve topped with the shallots.