Step 1

Wrap tofu block in a cloth and keep pressed under a heavy object for about 20 minutes.

Step 2

Slice the tofu into flat pieces so that you have 2 large sides to brown. For details on how to press and slice tofu, check this post.

Step 3

Season corn flour with ¼ teaspoon each of chilli flakes, salt and pepper. Add to the diced tofu and mix well until all the pieces are coated with cornflour.

Step 4

Heat oil in a non-stick pan or wok and add the tofu pieces. Fry on high flame for about 2 minutes without stirring, then flip all the pieces to brown the other side.

Step 5

Combine hoisin sauce, soy sauce, vinegar, sugar, rest of the red chilli flakes, salt and pepper. Mix well in a small bowl.

Step 6

Separate the leaves and stems of bok choy. Chop them into roughly 1-inch long pieces.

Step 7

After removing fried tofu from the pan, add finely chopped ginger and garlic. (The leftover oil in the pan is enough to fry the rest of the ingredients.)

Step 8

Stir-fry on medium-low flame for about 2 minutes, ensuring they don't get burnt. Add bok choy stems. Increase the flame and stir-fry for about 1 to 2 minutes until the stems soften up a little.

Step 9

Add bok choy leaves and stir for a minute.

Step 10

Add the sauce and bring it to a boil. Add fried tofu and mix well for a couple of minutes.

Step 11

Turn off the flame and transfer to a serving bowl. Garnish with chopped peanuts and serve with boiled rice.