Cook Book Recipe

Ingredients

600g- firm tofu, cube
2-tablespoonsd-soy sauce
2-tablespoons peanut oil
1-red onion, finely sliced
4-clove garlic, crushed
500g-baby bok choy sliced into strips lengthways
2-teaspoons sesame oil
2-tablespoons keycap Manis
1/4-cup (60ml) sweet chilli sauce
1-tablespoon toasted sesame seeds

Procedure

1. Put the tofu in a bowl with the ginger. Pour in the soy sauce and leave for 10 minutes. Drain.
2. Heat the wok until very hot, add half the oil and swirl to coat. Add the onion and stir-fry for 3 minutes, or until soft. Add the tofu and garlic, and stir-fry for 3 minutes, or until golden. Remove and keep warm
3. Reheat the wok until very hot, add the remaining oil and swirl to coat. Add the bok choy and stir-fry for 2 minutes, or until wilted. Return the tofu mixture to the wok
4. Stir in the sesame oil, keycap Manis and chilli sauce. Scatter with the sesame seeds and serve with rice noodles