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Wrap tofu block in a cloth and keep pressed under a heavy object for about 20 minutes.
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.
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.
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.
Combine hoisin sauce, soy sauce, vinegar, sugar, rest of the red chilli flakes, salt and pepper. Mix well in a small bowl.
Separate the leaves and stems of bok choy. Chop them into roughly 1-inch long pieces.
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.)
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.
Add bok choy leaves and stir for a minute.
Add the sauce and bring it to a boil. Add fried tofu and mix well for a couple of minutes.
Turn off the flame and transfer to a serving bowl. Garnish with chopped peanuts and serve with boiled rice.