Cantonese · Lunch, Dinner
Tofu and bok choy stir-fry
Golden pan-fried tofu and tender bok choy in a light garlic-oyster sauce glaze.
- Calories
- 777 kcal
- Protein
- 46 g
- Carbs
- 74 g
- Fat
- 33 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Contains: gluten, soy, sesame, shellfish.
Ingredients
- 250 g Firm tofu
- 200 g Pak choi
- 65 g Jasmine rice
- 3 cloves Garlic
- 5 g Ginger
- ¾ tbsp Oyster sauce
- ½ tbsp Soy sauce (reduced salt)
- ¾ tbsp Cornflour
- ¾ tbsp Sunflower oil
- ¾ tsp Toasted sesame oil
Method
- Cook the rice according to packet instructions.
- Toss the tofu in a little cornflour and fry in the oil for 6-7 minutes until golden; set aside.
- In the same pan, stir-fry the garlic, ginger and bok choy for 3 minutes until just wilted.
- Whisk the oyster sauce, soy sauce and remaining cornflour with 50ml water; pour in and simmer until thickened.
- Return the tofu, toss with sesame oil and serve over the rice.
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