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Soy-marinated
tofu stir-fried with bok choy and red pepper and combined
with Chinese oyster sauce.
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| 4
teaspoons soy sauce
(for marinade) plus 3 tablespoons soy sauce (for sauce) |
| 2
teaspoons water |
| 8
oz (250g) firm tofu—cubed |
| 1
cup long-grain rice |
| 2
tablespoons oyster sauce |
| 1
tablespoon Chinese
rice wine |
| 2
tablespoons canola or peanut oil |
| 1
red pepper (capsicum)—julienned |
| 1
bunch bok choy—leaves separated and cut in half on
the diagonal |
| 2
cloves garlic—finely
chopped |
| 2
teaspoons finely grated fresh ginger |
| 1
scallion (spring onion)—thinly sliced on the diagonal |
MIX
together 4 teaspoons of soy sauce and 2 teaspoons of water
in a shallow dish, add the cubed tofu and toss to coat, then
marinate in the fridge, covered, for at least 1 hour (tossing
halfway through). COOK the rice
during the final 15 minutes of marinating time. MIX together
the remaining 3 tablespoons of soy sauce, oyster sauce and
rice wine in a small bowl. HEAT a wok or large frying pan
over a high heat then add 1 tablespoon of the oil. DRAIN any
excess marinade from the tofu. STIR-FRY the tofu for 3 minutes,
then remove from the wok and set aside on a plate. ADD the
remaining oil to the hot wok and stir-fry the red pepper for
1 minute. ADD the bok choy and stir-fry another 3 minues.
ADD the garlic, ginger and cooked tofu and stir-fry for 1
minute. ADD the sauce mixture and scallion and heat through.
SERVE with rice.
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