Chili Tofu Stir-Fry - cooking recipe

Ingredients

10 1/2 oz firm silken tofu
1 tbsp peanut oil
1 None medium red onion, sliced thinly
2 cloves garlic, minced
1 None fresh long red chili, sliced thinly
1 None large red pepper, chopped coarsely
12 oz broccolini, chopped coarsely
10 1/2 oz gai lan or bok choy, chopped coarsely
10 1/2 oz choy sum or broccoli raab, chopped coarsely
1/4 cup hoisin sauce
1/4 cup oyster sauce
2 tbsp water
1 None lime, cut into wedges

Preparation

Cut tofu into 3/4-inch cubes, spread, in single layer, on tray lined with paper towels. Cover tofu with more paper towels, and stand for 10 mins.
Heat half the oil in a wok. Stir-fry tofu, in batches, until browned lightly. Drain on paper towels.
Heat remaining oil in wok. Stir-fry onion, garlic, and chili until onion softens. Add pepper and broccolini; stir-fry until vegetables are tender. Add gai lan, choy sum, sauces, and the water; stir-fry until gai lan wilts.
Return tofu to wok; stir-fry until combined. Serve with lime wedges.