Tofu has a wonderful ability to take on flavours. This takes a few hours to prepare, but most of that time is marinating the tofu, so it’s minimal effort for maximum taste.
1 block firm tofu
4 tbsp soy sauce
2 tbsp honey
2 tbsp rice vinegar
1 tsp chilli flakes
1/4 tsp ground ginger
peanut oil for frying
1 bunch bok choy
rice or noodles for serving
Slice the tofu into bite sized pieces and place in a single layer in a shallow dish.
Whisk the marinade ingredients together and spoon over tofu. Set aside for at least two hours, spooning the marinade over the tofu every 20 minutes or so, until the tofu has taken on a dark colour.
Heat a dash of peanut oil in a large skillet over a medium-low heat and put the tofu in the skillet in a single layer, pouring the remaining marinade over the top. Simmer for about 5 minutes, then turn over and simmer another 5 minutes, until the sauce has thickened and the tofu has browned.
Meanwhile, quickly stir fry the bok choy in a dash of peanut oil.
Add the tofu to the bok choy and toss together. Serve with rice or noodles.