1 bok choy, washed well and drained
1 block firm tofu, cut into medium cubes
1 medium onion, thinly sliced
1 clove garlic
Thumb size fresh ginger, thinly sliced
1 cup oil
¼ tsp salt (depending on salt content of soy sauce)
2 Tbsp good quality soy sauce
1 red chilli, de-seeded and sliced finely
2-3 Tbsp water approx

Method

Heat the oil in a wok or frying pan over medium-high heat. Fry tofu until golden brown (approx 3-5 minutes) and set aside.
You will be using the same pan for stir frying the bok choy. Carefully remove most of the oil leaving about 1 tablespoon behind.
Add the onion, bok choy, soy and salt and stir fry over high heat for a minute or two. Add a little water to avoid the sauce drying out. Add the chilli and tofu continue tossing all the ingredients over medium high heat until the tofu has absorbed all the juices.

Serve immediatley!