Sticky tofu with bok choy

Total Time
0:20
Prep
0:10
Cook
0:10
Serves
4
Difficulty
Easy
Ingredients
  • Firm tofu
    600 g, (2x300g packets) drained
  • garlic
    2 clove(s), crushed
  • soy sauce
    2 ½ tbs
  • chilli sauce
    2 tsp
  • cornflour
    3 tsp
  • Bok choy
    1 bunch(es), halved
  • fresh coriander
    ¼ cup(s), sprigs
Instructions
  1. Wrap tofu in paper towel and place a plate on top as a weight. Set aside for 5 minutes to drain. Discard paper and cut into 3cm cubes.
  2. Meanwhile, combine garlic, soy and chilli sauces, cornflour and ½ cup (125ml) water in a large frying pan. Cook, stirring, over medium-high heat for 2-3 minutes until sauce darkens and thickens.
  3. Add tofu and bok choy and gently toss to coat. Cook over medium heat for 4-5 minutes or until mixture is bubbling and bok choy is tender. Sprinkle with coriander to serve.
Notes
TIPS: For gluten-free, use gluten-free soy sauce and cornflour. ADD IT: 1 tbs grated fresh ginger with garlic in Step 2. SWAP IT: Tofu for skinless chicken breast fillets. Omit draining.

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