- 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.
- 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.
- 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.
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.