Make bok choy and crispy tofu stir fry with Hanna

Step 1/ 4

• 1 scallion
• 3 cloves garlic
• 1 chili
• 4 heads bok choy

• cutting board
• knife

Peel and finely dice scallion and garlic. Deseed chili and slice into thin rings. Trim the ends off bok choy heads and slice each lengthwise into strips.

Step 2/ 4

• 200 g tofu
• 2 tbsp rice wine
• 2 tbsp soy sauce
• 2 tbsp water
• 1 tbsp raw sugar
• 2 tbsp starch
• ½ tsp sea salt

• bowl (small)
• whisk
• bowl (large)

For the sauce, mix rice wine, soy sauce, water, and raw sugar in a small bowl. Pat tofu dry, then dice into bite-sized pieces. Add to a bowl with cornstarch and salt and toss to coat.

Step 3/ 4

• 3 tbsp sesame oil

• wok
• spatula
• paper towels

Heat toasted sesame oil in a frying pan over medium heat. Add tofu and sear for approx. 3–5 min., or until crisp. Remove from the pan and drain on paper towels.

Step 4/ 4

• basmati rice (cooked, for serving)

Add bok choy, scallion, garlic, and chili to the same frying pan and sauté for approx. 2–3 min., then deglaze with sauce. Transfer crispy tofu back to the pan and toss to combine. Serve with cooked basmati rice. Enjoy!

Enjoy your meal!