This hearty dish is full of tasty goodness. With tofu, chilli flakes, fresh bok choy and brown rice, it's a tasty dinner that's also low in saturated fat.
200 g tub firm tofu
2 tsp lightly dried chilli flakes
2 cloves garlic, crushed
2 cm piece ginger, grated
3 bunches (1 bundle) baby bok choy, leaves separated and roughly chopped
2 tsp soy sauce
2 tsp rice wine
2 tsp sesame oil
4 green spring onions, sliced
1 tbsp toasted sesame seeds
2 cups cooked brown rice
- Cut tofu into 2cm pieces. Heat a wok over a mediumhigh heat with 1 tablespoon peanut oil. Add the tofu and cook for 3-4 min or until lightly browned. Add the chilli, garlic and ginger and cook for 2 min.
- Increase heat and add the bok choy. Stir fry for 2-3 min. Add the soy sauce, rice wine and sesame oil with the spring/green onions and sesame seeds. Toss to combine. Serve with portions of brown rice. Garnish with coriander sprigs and extra chilli flakes if desired.