crispy tofu stir-fry
with asian greens
- 600g firm tofu, drained and cut into 1cm batons
- 1½ tablespoons peanut oil
- 2 cups (400g) cooked brown rice
- 2 cloves garlic, thinly sliced
- 1 tablespoon finely shredded ginger
- 2 green onions (scallions), sliced
- 4 bunches baby bok choy (600g), trimmed and halved
- 1 tablespoon light soy sauce
- 2 tablespoons store-bought Asian chilli jam
- 2 tablespoons lime juice
- ¼ cup (35g) roasted peanuts, chopped
- 1 cup coriander (cilantro) leaves, to serve
- lime wedges, to serve
- Preheat oven to 220°C (425°F). Place the tofu on a baking tray lined with non-stick baking paper and bake for 15 minutes or until golden and crisp.
- Heat 1 teaspoon of the oil in a large non-stick frying pan or wok over high heat until just smoking. Add the rice and cook for 4–5 minutes or until golden and crisp. Remove from the pan, set aside and keep warm.
- Heat another 1 teaspoon of the oil and add the garlic, ginger and onion to the pan. Cook, stirring, for 1 minute. Add the bok choy and soy sauce and cook for a further 1 minute or until just starting to wilt. Remove from the pan and set aside. Place the chilli jam, lime juice and the remaining oil in a small bowl and whisk to combine. Reduce the heat to medium, add the chilli jam mixture to the pan and cook until bubbling. Add the baked tofu and cook, turning to coat, for 3–4 minutes or until golden and crisp. Return the bok choy mixture to the pan and toss to combine. Divide the rice between serving bowls and top with the stir-fry, peanuts and coriander. Serve with lime wedges. Serves 4
Photography by Chris Court
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