Tofu and chinese greens

ingredients

• 315 g/10 oz firm tofu, cut into 2 cm/3/4 in cubes.
• 60 g/2 oz walnuts, roughly chooped.
• 1 tablespoon finely grated fresh ginger.
• 1 tablespoon chooped fresh coriander.
• ¼ cup/60 ml/2 fl oz soy sauce.
• 1 teaspoon sesame oil.
• 2 tablespoons vegetable oil.
• 1 bunch/500 g/1 lb bok choy, chooped.
• 1 bunch/500 g/1 lb Chinese broccoli, chooped.
• 1 tablespoon oyster sauce.
• 1 tablespoon sweet chili sauce.

method

• Place tofu, walnuts, ginger, coriander, soy sauce and sesame oil in a bowl and mix to combine. Cover and marinate at room temperature for 2 hours. Drain tofu and walnuts and serve marinade.
• Heat 1 tablespoon vegetable oil in a wok over medium heat, add tofu and walnuts and stir-fry for 5 minutes or until tofu is golden. Remove from wok, set aside and keep warm.
• Heat remaining vegetable oil in wok, add bok choy and broccoli and stir-fry for 3 minutes or until vegetables are just tender. Remove, place on a serving platter and keep warm.
• Return tofu to wok, add reserved marinade and oyster and chili sauces and stir-fry for 3 minutes or until heated through. Place on top vegetables. Serve immediately.

tip from the chef

Chinese broccoli, also known as gai lum,resembles thin elongated Western broccoli with green stems and leaves and tiny white flowers. To use, trim base, remove tough stalks and cut into bite-sized pieces. The flowers are edible and should be included.