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

  1. 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.
  2. Preheat the oven to 200C.
  3. Place the tofu on a lined baking tray and bake for 20 minutes turning once. Set aside.
  4. 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.
  5. Add the bean sprouts and tofu and stir until heated through.
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