Fried Tofu With Baby Bok Choy - cooking recipe

Ingredients

1 tbsp soy sauce, plus additional, for serving
2 None red chili peppers, seeded and finely chopped
1 tbsp grated peeled ginger
1 tsp honey
3 tbsp peanut oil
12 oz firm tofu, cubed
4 None baby bok choy, most of green leaves trimmed, quartered or cut into eighths if large
1 tbsp sesame seeds, toasted
1 None lime, cut into wedges

Preparation

Mix soy sauce, chili peppers. ginger, honey and 1 tbsp oil in a medium bowl. Season with sea salt. Add tofu and turn to coat with marinade. Marinate for 30 mins, spooning over a little marinade from time to time.
Heat 1 tbsp of the oil in a large nonstick skillet on medium heat. Add drained tofu cubes to the pan, reserving marinade. Cook until golden brown on both sides (keep an eye on them and don't let them burn).
Heat 1 tbsp of the oil in a hot wok on medium heat. Add bok choy and stir-fry for 3 mins. Dilute reserved tofu marinade with 3 tbsp water and add to wok. Cook for 1-2 mins, until bok choy is just starting to soften (don't cook too much or it will lose crunch and become soft and watery).
Spoon the bok choy into a heated bowl and top with tofu. Sprinkle with sesame seeds and serve with additional soy sauce and lime wedges.