Pan-fried tofu and bok choy


  • 2 carrots
  • 4 spring onions (scallions)
  • 2 small baby bok choy, sliced
  • 200 g (7 oz) firm tofu, cut into cubes
  • 2 small red chillies, seeded and finely chopped
  • ¼ cup (60 ml) peanut oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons salt–reduced soy sauce
  • ¼ teaspoon grated fresh ginger
  • ¼ teaspoon finely grated lemon zest
  • ¼ teaspoon soft brown sugar
  • 3 tablespoons roasted peanuts
  • 1 tablespoon chopped fresh coriander (cilantro) leaves, to serve


  1. Score five narrow grooves lengthwise along each carrot, then slice each carrot into thin rounds to create flower–like shapes.
  2. Finely dice the white part of the spring onions.
  3. Slice the green part of the spring onions into thin rings.
  4. Arrange the carrots, spring onions and bok choy on serving plates.
  5. Whisk 2 tablespoons of the peanut oil in a bowl with the lime juice, soy sauce, ginger, lemon zest, sugar and a little salt until well combined.
  6. Stir in the chillies, to taste, then drizzle over the salad.
  7. Heat the remaining peanut oil in a wok or large non–stick frying pan over medium heat.
  8. Add the tofu and cook until golden brown on all sides.
  9. Add the peanuts and cook briefly, stirring frequently until heated through and lightly golden.
  10. Distribute the tofu and peanuts over the salad, sprinkle over the coriander and serve immediately.

Serves 4
Preparation: 20 minutes
Cooking: 5 minutes

Source: Low Fat No Fat Asian Cooking
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