Serves 2

2Tbsp peanut oil or vegetable oil,

250g firm tofu, cut into cubes

20g fresh ginger, sliced thinly

4 cloves garlic, sliced thinly

1 bunch bok choy, washed and stems separated

1 handful fresh coriander, roughly chopped

1 Tbsp Shaoxing wine (Chinese rice wine) or dry Sherry

½ tsp salt

½ tsp sugar

¼ tsp  ground white pepper

2 teaspoons Asian sesame oil

Method

Heat a flat-bottomed wok or heavy fry pan over high heat until drop of water added to wok evaporates on contact. Add 1 tablespoon peanut oil and swirl, then add tofu and stir-fry until tofu just begins to brown, about 1 minute. Transfer tofu to plate. Add remaining 1 tablespoon peanut oil to same wok (do not clean). Add garlic, ginger and bok choy stir-fry until so that the bok choy  are crisp-tender, about 3 minutes. Return tofu to wok; add rice wine, salt, sugar, and white pepper. Stir-fry to blend, about 1 minute. Remove pan from heat; stir in sesame oil and coriander and serve.