What you’ll need
Serves 4
- 2 tbs soy sauce
- 1 tbs olive oil
- 2 garlic cloves crushed
- 1/4 tsp five spice powder
- 600g tofu cubed
- 1 medium onion sliced
- 2 cm ginger grated
- 1 tsp chilli paste
- 1 red pepper sliced
- 150g mange tout sliced thinly
- 1 bunch baby bok choy sliced
- 1 cup bean sprouts
The easy bit
- Combine soy sauce, 1 tsp olive oil, five spice powder, half the ginger and garlic and 1 tbs water in a bowl. Add tofu, stir to combine and refrigerate for at least 1 hour.
- Preheat the oven to 200C.
- Place the tofu on a lined baking tray and bake for 20 minutes turning once. Set aside.
- Heat the oil in a wok over medium/high heat. Stir fry the onion for 1 minute. Add remaining garlic and ginger, chilli paste, red pepper, mange tout and bok choy and stir fry for 2 minutes.
- Add the bean sprouts and tofu and stir until heated through.
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