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Stir-fried tofu with bok choy and red pepper

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Stir-fried tofu with bok choy and red pepper
Soy-marinated tofu stir-fried with bok choy and red pepper and combined with Chinese oyster sauce.

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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