Asian Tofu with Bok Choy and Sweet Chilli Dressing

Cut tofu into cubes and carefully put the cubes onto a plate lined with of layers of paper towel. Place a few more layers of paper towel on top and leave for about 30 minutes to allow the excess liquid to be absorbed. Put the drained tofu on a dry sheet of paper towel. Mix flours and spices together in a bowl. Gently coat tofu in mix.
Heat 2 tablespoons oil in a wok over high heat. The oil is hot enough when the surface starts to shimmer. Carefully lower the tofu into the hot oil using tongs. Cook tofu in batches for 1 minute, or until it is light golden in colour. Remove and place on paper towel to drain.
Reheat wok, sauté onion and garlic for 3-5 minutes or until soft but not coloured. Add bok choy, sauces and water, stir fry for 5 minutes or until wilted.
Serve immediately, topped with tofu, spring onions and lemon wedges on the side.

Chinese five spice gives a delightful combination of taste elements and can be described as sweet, warm, cool and spicy.
Chinese five spice can be found in major supermarkets, while Sichuan pepper is stocked in Asian groceries.
Bok Choy is great for you containing folate, vitamin C, iron and dietary fibre.
As a bonus, this recipe is an excellent source of calcium!

Health & wellbeing