Honey and Chilli Tofu with Asian Greens. Sticky, sweet, spicy, salty… this vegetarian stir-fry ticks all the right boxes for a flavoursome midweek meal.
Serves 4
2 tbsp cornflour
2 x 350g packs of firm tofu, drained well and cubed
¼ cup peanut oil
1 small red onion, sliced
2 garlic cloves, sliced
2cm piece ginger, finely grated
1 long red chilli, sliced
2 spring onions, sliced
½ tsp black pepper
1/3 cup soy sauce
2 tbsp honey
1 tsp sesame oil
1 tsp black sesame seeds
100g sugar snap peas
4 baby bok choy
1 bunch choy sum
Combine the cornflour with salt and freshly ground black pepper in a bowl. Add the tofu and gently toss to coat.
Heat the oil in a large non-stick frying pan over medium heat, add the tofu in batches and cook for 1-2 minutes each side or until golden. Remove and drain on paper towel. Repeat until all tofu is cooked.
Remove half the oil from the pan and add the onion, garlic, ginger, chilli, spring onions and black pepper and cook for 2 minutes or until the onion has softened. Add the soy sauce, honey and 2 tablespoons of water to the pan and bring to the boil. Return the tofu to the pan and cook for 1-2 minutes or until the tofu has absorbed some of the liquid.
Remove from the heat, add the sesame oil and sprinkle with sesame seeds.
Blanch the Asian greens in a saucepan of boiling salted water for 1-2 minutes or until just tender. Drain and serve with the tofu.
