Tofu and Bok Choy Stir fry
Main ingredients: bok choy, ginger, garlic, tofu, carrot, onion, red pepper, sugar, salt, vinegar, ketchup, cornflour, water
Equipment: Wok, saucepan
Matt says: "This is simple and delicious! Add the bok choy towards the end of the cooking process so it stays crunchy. Serve with plain rice."
Serves 4
Ingredients:
- Bok choy
- Ginger, thumb-sized, finely chopped
- 1 or 2 cloves of garlic, finely chpooed
- Large carrot, sliced
- Onion, roughly chopped
- Red pepper, roughly chopped
- 1 pack tofu (cubed)
- 1 Tablespoon of Sugar
- 1 teaspoon Salt
- Vinegar 2 tablespoons
- Ketchup, 1 tablespoon
- Dash of light soy sauce (optional)
- Cornflour, one and a half tablespoons
- Water, 2 cups
Recipe:
Chop the ginger and garlic finely. Heat a wok or large deep frying pan with oil.
Add onion, ginger, garlic, red pepper, sliced carrot.
Stir fry for 5 mins.
Add the tofu chopped into cubes.
Start cooking the rice (see recipe)
In a jug add cornflour, salt, vinegar, ketchup, sugar, dash of light soy sauce (optional) and 2 cups of water. Stir thoroughly.
Add the mixture to the wok, bring to the boil then simmer for 15 mins. The sauce will thicken slightly. Add bok choy, roughly chopped and cook for further 5 mins.
Serve with rice.
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