Sticky tofu with bok choy

0
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Firm tofu

600 g, (2x300g packets) drained

garlic

2 clove(s), crushed

soy sauce

2½ 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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