Serves 2
Ingredients:
3 tsp coconut oil
350g firm tofu, cut into thick sticks
2 red chillies, sliced
2 cloves of garlic, minced
1 tbs fresh ginger, finely grated
1 tsp cracked black pepper
100g bok choy, chopped into large pieces
1/8th cup of tamari or Braggs liquid aminos
1/2 cup vegetable stock
1/8 cup chinese rice wine vinegar
1/2 a cup of basil leaves
cooked vermicelli noodles, enough for 2 people
Marinade Ingredients:
2 red chillies, sliced
2 cloves garlic, minced
1 tbs fresh ginger, finely grated
1 tsp cracked black pepper
1/4 cup tamari
1/2 cup vegetable stock
1/4 cup chinese rice wine vinegar
Firstly, mix the marinade ingredients together and pour over the tofu. Leave this to marinate for about 30 minutes, the longer you leave it the tastier the tofu will be. You can skip this if you are in a rush, the flavour will just be a little milder.
Heat a large wok over high heat and add 2 tsp of the coconut oil. Place the tofu in the wok and cook, frequently turning for about 5 minutes or until all the tofu is a light golden brown.
Remove from the pan and set aside. Add 1 more tsp of coconut oil, add the chilli, ginger, garlic and pepper and cook for 2 minutes. Add the bok choy, tamari, stock and wine and cook until the greens are tender (about 2/3 minutes).
Return the tofu to the pan, add the basil and cook for a couple of minutes or until the tofu has warmed through again. Serve over the top of the cooked vermicelli noodles with a little extra chilli and basil.